- 4 beef loin steaks
- olive oil
- butter
- 1/2 lb cremini mushrooms
- 3 garlic cloves, minced
- 1 tbsp parsley, minced
- sea salt and cracked pepper
- 4 cups baby spinach leaves
- heavy cream
- Wilt the spinach with a little salt. Place the leaves in a food processor and blend until smooth. Pour in 1/2 cup of cream and blend until smooth. Season to taste and then place in a bowl that can be microwaved for re-heating.
- Rub each of the steaks with olive oil. Rub in some cracked pepper and coarse salt.
- Heat a skillet until you can feel a good heat rising. Sear your steaks on one side for about 3 minutes, flip them over and cook 2 minutes longer. Splir 1 tbsp of butter into the pan and then remove the steaks. Let them rest.
- Meanwhile, saute the mushrooms with the garlic in the same skillet. Season with salt and pepper and stir in the parlsey.
- Reheat the spinach sauce.
- Place the steaks on a heated platter and spoon on the mushrooms and any pan juices. Spoon the sauce over top. Serve.