Grilled Steak and Creamed Spinach in Red Wine Mushroom Sauce

grilled-steak

Steak should no longer be frozen (but still cold) and the pan is very hot.

Makes 2 servings:

Ingredients:

2 pcs. Sirloin steaks 1 inch thick

Steak seasoning or salt and pepper

What to do:

1. Season sirloin with steak seasoning or salt and pepper on both sides.
2. Heat grill pan to high, and cook steak until desired doneness about 6 minutes per side for medium rare. Transfer to a plate and cover with aluminum foil to keep warm.
3. Prepare red wine mushroom sauce: In the same pan, add olive oil if necessary then saute3 tbsp onions and ½ cup slice button mushrooms until soften. Add 3 tbsp. red wine and deglaze the bottom of the pan. (Scrape off any bits that have accumulated at the bottom of the pan to add flavor to the sauce). When wine is reduced to half, add ½ beef broth cube, ½ cup water and 2 tsp. Worcestershire sauce. Season with salt and pepper to taste. Stain into bowl, add in 1 tbsp. cold butter and whisk to thicken sauce.
4. Prepare cream spinach. Place 1 cup pack spinach leaves in boiling water and cook until wilted. Strain and squeeze to remove excess water; chop spinach leaves finely. Heat 2 tbsp butter in a pan. Add in 1½ tsp. flour and whisk well. Add in ¼ cup heavy cream and simmer until mixture is thick and creamy. Add chopped spinach. Season to taste with salt and white pepper.
5. To serve, place steak on a plate and spoon warm mushroom red wine sauce on top. Serve creamed spinach on the side.

Tags: grilled-steak, Grilled-Steak-and-Creamed-Spinach-in-Red-Wine-Mushroom-Sauce, Recepi

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