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"We're making a five-ingredient date-night meal," says Rach. "A really sexy meal, I think, and really simple." Beef tournedos are pricey, but you can substitute any cut of steak you like. She seasons the meat with just salt and pepper, cooks it quickly in a screaming-hot pan, then deglazes it with sherry and spoons cheesy creamed spinach on top. Serve the dish with some good wine and chocolate-dipped berries for dessert, and date night is on!
For more popular date-night meals, check out Rach's Spanish-Style Chicken Fricassee with Potatoes and Anne Burrell's Lobster Risotto.
Ingredients
- 4 beef tournedos (filet steaks), 1 ¼ inches thick
- Salt and pepper
- One 16-ounce bag organic chopped frozen spinach, defrosted
- Olive oil
- 4 large cloves garlic
- Nutmeg (optional)
- 1 ½ cups cream
- ½ cup grated Parmigiano-Reggiano cheese
- ½ cup dry sherry or Madeira
Yield
Serves: 2
Preparation
Bring the beef to room temperature and season with salt and pepper.
Preheat a cast-iron skillet over medium-high heat.
Place the spinach in towel and wring out all of the liquid. Separate the spinach with your fingers.
Heat another skillet over medium heat and add oil, 2 turns of the pan. Chop 4 large cloves garlic, add them to the skillet and stir 1 minute, then add spinach and toss with tongs to combine. Season with salt, pepper and a bit of nutmeg (if using). Add cream and reduce by half, 5 minutes. Stir in the cheese and let the spinach thicken up a minute or 2 more.
Cook the steaks in the cast-iron skillet for 2 to 3 minutes on each side until caramelized. Deglaze the pan with the sherry and remove everything to plates, serving 2 tournedos per person. Top each steak with an even mound of creamed spinach.