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Instructions Checklist
  • Thaw the spinach in a microwave, then wring dry in a clean towel.

  • Preheat a griddle or cast-iron skillet over medium-high heat. Season the steaks with salt and pepper and coat with some EVOO. Cook, turning once, for 10 minutes for medium rare. Transfer to a cutting board and let rest for 10 minutes; thinly slice.

  • Meanwhile, in a small saucepan, heat 2 tbsp. EVOO, 2 turns of the pan, over medium-high heat. Stir in the shallot and garlic for 2 minutes; season with a little salt and lots of pepper. Add the ketchup, beef stock, worcestershire, vinegar, brown sugar and porcinis. Bring to a boil, then lower the heat and simmer for 20 minutes. Puree the mixture in a blender.

  • Preheat the oven to 500 degrees . Halve the tomatoes and toss with the remaining 2 tbsp. EVOO and the thyme. Place the tomatoes cut side down on a parchment-lined baking sheet and roast until slumped and the skins are charred, 20 to 25 minutes.

  • Add the cream to a medium saucepan. Add the onion and bring to a low bubble. Stir in the cheese to melt. Add the spinach; season with the nutmeg, salt and pepper. Lower the heat to low until ready to serve.

  • Top the steaks with the sauce and serve with the tomatoes and spinach. (For an alternative presentation, fan out the steaks.)