Ingredients
The following ingredients have 4 Servings
- 3 tablespoons extra-virgin olive oil (EVOO)
- or olive oil
- 10 cups lacinato or flat kale or Swiss chard
- stemmed and chopped
- Salt and pepper
- 2 cloves garlic
- chopped
- 1 teaspoon caraway seed
- 1 teaspoon cumin seed
- ⅛ teaspoon grated nutmeg
- 1 tablespoon wine vinegar
- white or red
- Four 6- to 7-ounce beef tenderloin steaks
- Kosher salt and black pepper
- 1 teaspoon granulated garlic
- 4 tablespoons olive oil
- or safflower oil
- 1/3 cup white wine
- ¾ pound Taleggio or young fontina or fontal cheese
- rind trimmed
- cut or shredded into small pieces
Instruction
- For the greens, warm a large skillet over medium-high heat and add EVOO, 3 turns of the pan, then add the greens, season with salt and pepper and toss 2 minutes to wilt
- Add garlic, caraway, cumin, nutmeg and vinegar, toss a minute more, then reduce heat to low or turn off and flash on the heat again to serve
- For the beef, heat a cast-iron skillet over medium-high to high heat
- Pat room temperature steaks completely dry, then slice each steak into ½-inch strips and season with salt, pepper and granulated garlic
- Add about 2 tablespoons oil to the pan and cook 2 portions of steak slices, browning about 3 minutes on each side, then remove to warm platter and repeat
- Meanwhile, in a small pot over medium heat, add wine and bring to a bubble
- Stir in cheese
- Once it begins to melt, remove from heat and continue stirring until completely melted
- Serve greens on dinner plates and arrange the steak slices over top, then slowly pour an even amount of the cheese sauce across the steak
