Ingredients

The following ingredients have 2 Servings
  • 4 beef tournedos (filet steaks)
  • 1 ¼ inches thick
  • Salt and pepper
  • One 16-ounce bag organic chopped frozen spinach
  • defrosted
  • Olive oil
  • 4 large cloves garlic
  • Nutmeg (optional)
  • 1 ½ cups cream
  • ½ cup grated Parmigiano-Reggiano cheese
  • ½ cup dry sherry or Madeira

Instruction

  • Bring the beef to room temperature and season with salt and pepper
  • Preheat a cast-iron skillet over medium-high heat
  • Place the spinach in towel and wring out all of the liquid
  • Separate the spinach with your fingers
  • Heat another skillet over medium heat and add oil, 2 turns of the pan
  • Chop 4 large cloves garlic, add them to the skillet and stir 1 minute, then add spinach and toss with tongs to combine
  • Season with salt, pepper and a bit of nutmeg (if using)
  • Add cream and reduce by half, 5 minutes
  • Stir in the cheese and let the spinach thicken up a minute or 2 more
  • Cook the steaks in the cast-iron skillet for 2 to 3 minutes on each side until caramelized
  • Deglaze the pan with the sherry and remove everything to plates, serving 2 tournedos per person
  • Top each steak with an even mound of creamed spinach