The Gourmet Headhunter

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The Perfect Steak -Creamed Spinach – Pan Seared Mushrooms

steak-creamed-spinach.jpgThis weekend I had some unsuspecting guests over and made a very tasty dinner of Steak, Pan Seared Mushrooms and Creamed Spinach – a recipe “borrowed” and then enhanced from the great chef Laurent Tourondel.


Beef Sirloin. Not the most tender steak (compared to a porterhouse or rib eye) by very lean, and when marinated over night, cooks up to a superb taste.

Many times I don’t marinate my steak, just season to taste with Lowry’s Seasoned salt (don’t tell my cardiologist) and throw it on the grill and cook to your desired perfection.

Marinade:

In a large bowl with a seal (Tupperware, etc.) mix:

32 oz. of beef broth

½ cup Worchester sauce

1 cup Teriyaki Sauce

2-3 drops liquid smoke

2 cups white wine (I prefer chardonnay)

2 cloves Garlic

Creamed Spinach

1/3 cup milk
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
Fine sea salt and freshly ground pepper to taste
Nutmeg
2 pounds spinach, washed and trimmed
1 clove garlic, minced
1 cup heavy cream or (Fat Free half and half)
1 cup grated Gruyère cheese

To make the Cream Sauce: In a small saucepan, heat the milk until warm (this can also be done in the microwave). In a medium saucepan over medium heat, cook 1 tablespoon of the butter until melted and foamy. Add the flour and whisk constantly for 1 minute, so the butter doesn’t burn. Slowly whisk in the warm milk and cook for 2 minutes, whisking constantly. Season with salt, pepper and nutmeg, and transfer the sauce to a bowl. If not using right away, place a piece of plastic wrap directly on the surface.

 

Prepare the spinach: Bring a large pot of salted water to boiling. Add the spinach. Cook for 3 minutes, then drain well and run cold water over the leaves until they are cool. Use fresh or frozen spinach. Wrap the spinach in a lint free towel and squeeze it until it is very dry (or use your hands to squeeze dry small amounts at a time). Chop the spinach finely.

To finish: Place the remaining tablespoon of butter in a medium saucepan over medium heat. Swirl the pan until the butter is browned. Add the garlic and cook, stirring, until golden, about 1 minute. Add the chopped spinach, 2 tablespoons of the Sauce, the cream and cheese. Stir until heated through and the cheese is melted. Season to taste with salt, pepper and nutmeg. Serve immediately.

thank you Laurent Touronde for your spinach contribution.

Mushrooms

I select a variety of fresh brown mushrooms from the produce store. Choose your favorite mushrooms.

Clean you mushrooms bur brushing off any remaining dirt with a kitchen brush (small 1” paint brush (unused) works just as fine)

Slice Mushrooms lengthwise and place in a bowl until you are ready to sauté them.

I fined sautéing my mushroom in a wok works best for me, because I like to cook a lot of mushrooms.

10 minutes before you are ready to serve the mushrooms, begin cooking. Add a little oil, fresh garlic and the mushrooms

Cook on medium heat and gently sauté mushrooms until done. (don’t overcook mushrooms or they become rubbery)

Serve immediately

Wine: We enjoyed a 2003 Cabernet Sauvignon from Columbia-Crest winery.

If you enjoy a heavier wine, Cab-Merlots or Merlots compliment this meal as well.

Hope you enjoy!!

Next week, I am experimenting on some unsuspecting friends and my wife with a gourmet dinner of beef heart. If I tell my wife what it is, she won’t eat it – so mums the word. I’ll let you know how it turns out.

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April 16, 2007 - Posted by | Uncategorized

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