Categories: Meals
Ingredients
- 2 steaks
- Kosher salt and black pepper
- 16 oz. bag frozen chopped spinach, thawed
- 4 tbsp. olive oil
- 4 garlic cloves, finely chopped
- 1 1/2 cups heavy cream
- Nutmeg, grated to taste
- 1/2 cup grated Parmigiano-Reggiano
- 3/4 lb. white or cremini mushrooms, sliced
- 1 large shallot, peeled and very thinly sliced
- 1/2 cup dry sherry
- 2 tbsp. butter
- 1/3 cup parsley, very finely chopped
- Crispy fried onions
Directions
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Preheat a large cast-iron skillet over medium-high to high. Bring the steaks to room temp. Pat dry and season on both sides with kosher salt and black pepper.
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Place the spinach in a clean kitchen towel, gather the edges together and twist to wring dry. Using your fingertips, loosen, fluff and break up the spinach.
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While the meat comes to room temp and the cast-iron skillet heats up, in a separate skillet, heat 2 tbsp. oil over medium-high. Add the garlic and swirl the pan until fragrant, 30-60 seconds. Add the spinach; season. Stir in the cream; season with nutmeg. Bring to a bubble, reduce the heat to medium, and simmer at a low boil until thickened, about 10 minutes. Stir in the cheese.
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When the cast-iron skillet is very hot, add 1 tbsp. oil. Add the steaks and cook, turning occasionally, 8 minutes. Transfer to a plate and let rest. Add the remaining 1 tbsp. oil to the skillet. Add the mushrooms and cook, stirring occasionally, until browned, 4-5 minutes. Add the shallot, season, then add the sherry. Cook, stirring and scraping up the browned bits, until reduced a bit, 2-3 minutes. Swirl in the butter and toss in the parsley.
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Pour the mushrooms with the juices over the steaks and serve with the creamed spinach. Top the spinach with the crispy onions.