SEARED BEEF TENDERLOIN OVER SPINACH WITH GORGONZOLA CREAM
By gstark
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Ingredients
- Good to Know:
- 2 beef tenderloin steaks (4 oz. each)
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground Kowalski's Black
- Peppercorns
- 2 tsp. Kowalski's Extra Virgin Olive Oil
- 2 tsp. butter
- 2 tbsp. finely chopped sweet onion
- 1/2 tsp. chopped garlic
- 1/2 cup heavy cream
- 2 tbsp. Gorgonzola Dolce cheese
- 5 oz. fresh baby spinach
- 2 tbsp. pine nuts, toasted
- Cucina Viva Classic Balsamic Cream
- Cucina Viva Classic Balsamic Cream is available in the vinegar section of the Grocery Department.
- To toast pine nuts, place in small sauté pan over medium heat; cook and stir until golden-brown (about 4 min.).
Details
Preparation
Step 1
Season steaks with salt and pepper. In a medium sauté pan, heat olive oil and butter over medium heat; cook steaks to medium-rare (about 7 min.), turning halfway through. Remove steaks to plate; cover and let rest for 10 min. to set juices. Meanwhile, add onions and garlic to the pan; cook until softened (about 3 min.). Stir in cream and cheese, scraping brown bits from bottom of pan. Add spinach, turning with tongs until wilted (about 2 min.). Stir in toasted pine nuts. Divide spinach and sauce among each of 2 dinner plates; arrange steaks over spinach. Drizzle with balsamic cream.
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