Rosbif con ananá



*  1,200 kg de rosbif
*  4 dientes de ajo
*  1 ramita de ajedrea
*  1 manojo de espinacas
*  1 cebolla
*  100 cm3 de crema de leche
*  12 rodajas de ananá en conserva
*  2  huevos batidos
*  Harina y coco rallado para empanar
*  Aceite para freír
*  Sal, pimienta y aceite de oliva a gusto


Salar la carne y dorarla en el fuego con un poco de aceite, dos dientes de ajo machacados y la ramita de ajedrea. Retirarlo del fuego y ponerlo en una fuente, junto con el aceite de la sartén donde se doró la carne. Llevar al horno a 180º C, a media altura, durante 20 minutos. Mientras tanto, lavar las espinacas y cocinarlas al vapor. Retirar las espinacas,  dejarlas enfriar, escurrirlas  bien, picarlas y salpimentarlas. Picar también los ajos restantes y la cebolla, y dorarlas  en una sartén con aceite de oliva. Añadir las espinacas picadas y la crema de leche. Salpimentar, remover bien, dejando que se reduzca y espese un poco. Pasar las rodajas de ananá por harina, huevo batido y coco rallado y freírlas en aceite caliente. Escurrirlas en papel absorbente y servir con la carne y el revuelto de espinacas.


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