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Steak with Spinach and Blue Cheese

    1 (1-inch-thick) boneless beef top loin (strip) steak (1/2 pound)
    1 teaspoon olive oil
    1 teaspoon unsalted butter
    1 small shallot, thinly sliced
    1/4 cup heavy cream
    1 tablespoon Blue cheese
    5 ounces baby spinach (10 cups)
    1 1/2 teaspoon fresh lemon juice

  Pat steak dry and sprinkle all over with a scant 1/2 tsp salt and
 1/4 tsp pepper. Heat oil and butter in a 10-inch heavy skillet over
 medium heat until foam subsides, then cook steak, turning once, until
 well browned, 7 to 10 minutes total for medium-rare. Transfer to a
 cutting board and let stand, uncovered, 10 minutes.

  Add shallot to skillet and cook, stirring, until softened, about
 3 minutes. Add cream, blue cheese, and spinach and cook, scraping up
 brown bits from bottom of skillet and turning spinach with tongs,
 until spinach is wilted, about 2 minutes.

  Stir in lemon juice and salt and pepper to taste. Thinly slice steak
 and serve with spinach.