Sizzling steaks with a creamy mushroom and spinach sauce are a delicious and easy-to-make weeknight meal. The steaks are perfectly cooked in a hot skillet, and the sauce is made with just a few simple ingredients: mushrooms, spinach, Dijon mustard, white wine, and crème fraîche. The result is a dish that is both flavorful and satisfying.
Ingredients:
2 sirloin steaks
Kosher salt
Freshly ground black pepper
3 tablespoons Olive oil
4 cloves of garlic, finely chopped
2 teaspoons chopped rosemary
4oz shiitake, and cremini mushrooms chopped
1 tablespoon Dijon mustard
1/2 cup of White wine (or 1/2 cup of low-sodium beef broth and 1 tablespoon of lime juice)
3 bunches of Spinach, de-stemmed
1/2 cup crème fraîche, sour cream, or Full fat plain Greek yogurt
2 tablespoons Butter
Directions:
Preheat oven to 300°F.
Pat the steak dry and season the steak with salt and pepper.
Heat a cast-iron skillet over medium-high heat.
Add 1 tablespoon oil to the pan.
Add steak and sear, then flip and add 1 teaspoon rosemary, butter, and 2 cloves garlic to the pan and baste the steak for about a minute.
Transfer skillet to oven, and roast for around 3 minutes until the steak reaches around 120 (for medium rare).
Transfer steaks to a cutting board with a foil tent, and let rest at least 10 minutes before slicing
In the skillet on medium-high heat, add mushrooms and 2 tablespoons oil.
Sprinkle salt and pepper on the mushrooms and stir occasionally, until softened and starting to brown.
Add 2 cloves garlic and 1 teaspoon rosemary to the mushroom mixture.
Add mustard and wine (or substitute) to the mixture and cook and stir until thickened, then transfer mushrooms to a plate.
In the same skillet, add spinach and cook. Remove from the pan before fully wilted.
Remove from heat, and in the same pan stir in crème fraîche (or substitute) and mushrooms.
Serve the steak and pour the mushroom mixture over the steak for a delicious sauce.