Steak Florentine
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
40
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 tbsps
Unsalted Butter450 g
Spinach (fresh, stemmed)1 tbsp
Garlic (minced)1 tbsp
Olive Oil2 tbsps
Freshly Grated Parmesan CheeseDirections:
1
Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes
2
Preheat the oven to 400°F
3
In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft
4
Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts
5
Do not let it get too limp
6
Remove the pan from the heat, cover to keep warm, and set aside
7
In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown
8
Set aside
9
Lightly sprinkle the steaks with salt and pepper
10
In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side
11
Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare
12
Remove the steaks from the oven and turn on the broiler
13
Drain the liquid from the spinach and spread the spinach in a broiler pan
14
Set the steaks on top of the spinach and then top each steak with the garlic and butter
15
Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned
16
Let the steak rest for 5 to 10 minutes
17
Divide between 2 plates
18
Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes
19
Preheat the oven to 400°F
20
In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft
21
Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts
22
Do not let it get too limp
23
Remove the pan from the heat, cover to keep warm, and set aside
24
In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown
25
Set aside
26
Lightly sprinkle the steaks with salt and pepper
27
In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side
28
Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare
29
Remove the steaks from the oven and turn on the broiler
30
Drain the liquid from the spinach and spread the spinach in a broiler pan
31
Set the steaks on top of the spinach and then top each steak with the garlic and butter
32
Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned
33
Let the steak rest for 5 to 10 minutes
34
Divide between 2 plates