Seared Beef Tenderloin over Spinach with Gorgonzola Cream
Ingredients
2
beef tenderloin steaks (4 oz. each)
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2 tsp.
Kowalski's Extra Virgin Olive Oil
2 tsp.
Kowalski's Butter
2 tbsp.
finely chopped sweet onion
½ tsp.
chopped garlic
½ cup
heavy cream
2 tbsp.
Gorgonzola Dolce cheese (from the Specialty Cheese Department)
5 oz.
fresh baby spinach
2 tbsp.
pine nuts, toasted (see Tasty Tip)
- balsamic glaze (such as Cucina Viva brand), to taste
Directions
- Season steaks with salt and pepper.
- In a medium sauté pan, heat oil and butter over medium heat. Add steaks; cook to medium-rare (about 7 min.), turning halfway through.
- Transfer steaks to a plate; cover and let rest for 10 min.
- While steak rests, add onion and garlic to the pan; cook until softened (about 3 min.).
- Stir in cream and cheese, scraping brown bits from bottom of pan.
- Add spinach, turning with tongs until wilted (about 2 min.).
- Stir in toasted pine nuts.
- Divide spinach and sauce between 2 dinner plates; arrange steaks over spinach.
- Drizzle steaks with balsamic glaze; serve immediately.
Tasty Tip:
- To toast pine nuts, place nuts in a small sauté pan; cook and stir over medium heat until golden-brown (about 4 min.).
