5-Ingredient Tournedos with Creamed Spinach
{"handle":"23587_tournedos_with_creamed_spinach","title":"5-Ingredient Tournedos with Creamed Spinach ","seoTitle":"5-Ingredient Tournedos with Creamed Spinach ","seoDescription":"Rachael shares her quick and easy date-night steak dinner, which requires just 5 ingredients!","image":"https://images.ctfassets.net/vmuke7sdou62/11a9i34ZVIaVvkqcdgK4hz/c83e9d6d8d991eff4817911e6e743874/9113d1fb04f713f1aeb47559f70d98d0.jpg","ingredients":"
- 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
","preparation":"
Serves: 2
Bring the beef to room temperature and season with salt and pepper.\n \nPreheat 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.
","tags":"Rachael Ray Show, Sides, Beef, Quick + Easy, Valentine's Day, Dinner","publishDate":"2022-11-30T12:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/23587_tournedos_with_creamed_spinach","relatedProduct1":{"product_id":6216180170934,"variant_id":37920962740406,"handle":"cast-iron-skillet"},"relatedProduct2":{"product_id":6535204208822,"variant_id":39245969490102,"handle":"nonstick-baking-sheet-and-bench-scrape-set"},"relatedProduct3":{"product_id":6216269496502,"variant_id":37921131823286,"handle":"melamine-garbage-bowl"},"relatedProduct4":{"product_id":6216243839158,"variant_id":37921079754934,"handle":"lil-huggers-tongs-set"}}
Ingredients
- 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
Directions
Serves: 2
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.