Steak with mushroom and spinach sauce
This Steak with Mushroom and Spinach Sauce features tender beef fillet topped with a rich, savoury sauce made from sautéed mushrooms and fresh spinach. It's a straightforward recipe that's perfect for elevating any meal occasion.
Cook time 15 min
Prep time 8 min
Ingredients:
1 lb beef fillet1 tsp black pepper
1 tbsp olive oil
1/4 cup beef broth
1 cup mushrooms
1/4 cup spinach
If you're looking for a delectable yet simple recipe to elevate your dinner plans, look no further than this Steak with Mushroom and Spinach Sauce. This dish combines the rich flavors of tender beef fillet with a savory mushroom and spinach sauce, creating a meal that's both nutritious and satisfying. Whether you're cooking for a special occasion or simply treating yourself to a gourmet dinner at home, this recipe is sure to impress.
Instructions:
- Take the beef fillet out of the refrigerator and let it come to room temperature, about 20-30 minutes.
- Pat the beef fillet dry with paper towels. Season it generously on all sides with the black pepper.
- Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer.
- Carefully add the beef fillet to the skillet. Sear the beef for about 3-4 minutes on each side, or until a crust forms and it reaches your desired level of doneness (130°F for medium-rare, 140°F for medium).
- Remove the beef fillet from the skillet and let it rest on a plate covered loosely with foil to keep warm.
- In the same skillet, without cleaning it, add the sliced mushrooms. Sauté the mushrooms for about 3-4 minutes or until they become soft and begin to brown.
- Pour in the beef broth to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let the broth reduce slightly, about 2-3 minutes.
- Add the chopped spinach to the skillet. Cook for an additional 1-2 minutes until the spinach is wilted and well combined with the mushrooms and sauce.
- Slice the rested beef fillet into thick slices.
- Plate the slices of beef and spoon the mushroom and spinach sauce generously over the top.
- Serve immediately and enjoy!
There you have it—a delightful and indulgent dish that's surprisingly easy to prepare. The Steak with Mushroom and Spinach Sauce combines the best of both worlds: a succulent, perfectly seared steak and a creamy, flavorful sauce. It's a meal that's sure to become a favorite in your recipe collection. Enjoy!
Steak with mushroom and spinach sauce FAQ:
Sear the beef fillet for about 3-4 minutes on each side over medium-high heat. For medium-rare, aim for an internal temperature of 130°F, and for medium, 140°F.
Store leftover steak and mushroom-spinach sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Yes, you can use cuts like ribeye or sirloin; just adjust the cooking time based on the cut's thickness and desired doneness.
You can use chicken broth or vegetable broth as a substitute, although the flavor profile will change slightly.
Use an instant-read thermometer for accuracy. For medium-rare, look for 130°F, and for medium, 140°F. Alternatively, press the steak; it should feel firm yet springy for medium-rare.
Tips:
- Choose a high-quality beef fillet for the best flavor and tenderness.
- Let the steaks come to room temperature before cooking to ensure even cooking.
- Use freshly ground black pepper for a more robust flavor.
- Do not overcrowd the pan when searing the steaks; this helps achieve a good crust.
- Allow the steaks to rest for a few minutes after cooking to let the juices redistribute.
- For a richer sauce, you can add a splash of cream or a knob of butter to the mushroom and spinach mixture.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 36g
Carbohydrates 1.37g
Fiber 0.40g
Sugar 0.49g
Fat 13g
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