The meat for this dish can be taken as one large piece and split a portion, but not on thin pieces (otherwise it will be not too juicy). The thicker the fillet, the better.

Prepare the marinade for the meat. Today I really wanted to pound it with a pestle cinnamon stick. The pleasure of spreading the smell was unusual, almost aromaterapia! Okay, enough about emotions, we turn to the case...

For the marinade we will need the same ground cinnamon 100ml red wine, 2 chopped garlic cloves, chopped mint leaves and about 1/2 tsp freshly ground pepper (from "the mill").

Fall asleep the meat is cooked in the previous step with the spices and pour the wine. Leave in the fridge under foil for an hour (not more).

After the specified time take out the meat from the fridge and together with the marinade put in a deep fireproof dish. Sprinkle with salt, sprinkle top with chopped parsley and add the remaining 100ml of wine. Put in a preheated 200 degree oven. After 15 minutes decreases the temperature to 180 and hold for another 30-45 minutes depending on thickness of pieces. Periodically pour the meat sauce.

While preparing meat, make spinach. I had chopped and frozen. You can take fresh. Cook the spinach until tender, drain off water and add cream. Salt, pepper to taste.

Again put it on the stove (on low heat), grind back the remaining 2 cloves of garlic and grated on a fine grater cheese. Mix everything together and as soon as the mass was homogeneous, turn off the heat and cover with a lid.

So the meat remove from the oven, and spinach from the pan and combine on the plate. The addition of any fresh vegetables is not forbidden ;-) I Have time for decorative art was not terribly hungry. Dinner is served!