Steak with Creamy Mushrooms and Spinach
Ingredients:
- 2 (12-ounce) strip steaks (about 1 1/2 inches thick each)
- Kosher salt and freshly ground black pepper
- 3 tbsp. olive oil, divided
- 4 cloves skin-on garlic, plus 2 cloves finely chopped, divided
- 1 sprig rosemary, plus 1 teaspoon chopped rosemary, divided
- 12 oz. ounces assorted mushrooms (such as oyster, shiitake, and cremini), quartered
- 1 tbsp. Dijon mustard
- 1/2 c. dry white wine
- 1 bunch spinach, thick stems discarded and leaves roughly chopped (about 6 cups)
- 1/2 c. crème fraîche or sour cream
Directions:
- Heat the oven to 425°F. Season the steak with salt and pepper to taste. Melt butter in a medium-sized cast-iron skillet over medium-high heat. Add 1 tablespoon oil. Add the steak, garlic skin, and rosemary sprig. Cook, rotating once, for 4 to 8 minutes, or until browned.
- Place skillet in oven and roast until done to preference, 3 to 6 minutes for medium. Transfer the steaks to a cutting board and tent loosely with foil for at least 10 minutes before slicing.
- Reheat the skillet over medium-high heat (make sure to keep an oven mitt on the handle). Combine the mushrooms and the remaining 2 tablespoons of oil in a mixing bowl. Season with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, or until softened and beginning to brown. Cook, stirring constantly, for 1 minute, until the garlic and rosemary are fragrant.
- Add mustard and wine. Cook, stirring constantly, for 30 seconds, or until the sauce thickens. Place the mushrooms on a dish. Toss spinach in skillet for 1 to 2 minutes, or until it begins to wilt. Remove from the heat and mix in the crème fraîche and mushroom. Season with salt and pepper to taste. Garnish with sliced steak.
