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SEARED BEEF TENDERLOIN OVER SPINACH WITH GORGONZOLA CREAM

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Ingredients

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  • 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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