This one was a hit even with the kids…who don’t normally like this kind of thing. Everything was so soft and warm…this would be great for chilly fall evening dates.
Ingredients
- 1.5 pounds steak (see note)
- 12 oz portobello mushrooms, sliced
- 4 oz gorgonzola cheese
- 4 cloves garlic, sliced
- 2 Tbsp oil
- 6 Tbsp butter
- 1.5 c heavy cream
- 1 c spinach chiffonaded (which isn’t a word I think but should be)
- Salt and pepper to taste
Instructions
- Heat a large skillet (I TOTALLY recommend cast iron cause it just retains heat better than anything else) over medium high heat. Once hot, add in oil.
- Generously season steak with salt and pepper. (Freshly ground for each of course) Add to hot pan and sear 3 minutes per side. Remove to a plate and cover with aluminum foil.
- Reduce heat to medium. Add butter to the pan and, once melted, add in mushrooms (you could totally add a splash of white wine here for flavor). Cook until they are tender and remove to a plate.
- Add in garlic and stir till it starts to soften and becomes super fragrant.
- Slowly stir in the cream, deglazing the pan as you go. Add in gorgonzola. Simmer on low until the cheese melts into the sauce.
- Thinly slice the steak against the grain, then stir into the sauce along with the mushrooms and spinach. Heat for a minute or two till the spinach begins to wilt good.
- Serve over rice or noodles…it’s good.
NOTES: 1) Don’t skimp here. Get something well marbled so it’s good and soft. And please make sure it’s at least 1/2 inch thick…otherwise reduce the time you cook it accordingly. 2)Chiffonade means cut into small thin strips. Chiffonaded is me turning it into a verb which may or may not exist