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.
butter
2 tbsp.
finely chopped sweet onion
½ tsp.
chopped garlic
½ cup
heavy cream
2 tbsp.
Gorgonzola Dolce cheese
5 oz.
fresh baby spinach
2 tbsp.
pine nuts, toasted
- Cucina Viva Classic Balsamic Cream, to taste
Directions
Season steaks with salt and pepper. In a medium sauté pan, heat olive oil and butter over medium heat; cook steaks to medium-rare (about 7 min.), turning halfway through. Remove steaks to plate; cover and let rest for 10 min. to set juices. Meanwhile, add onions 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 among each of 2 dinner plates; arrange steaks over spinach. Drizzle with balsamic cream.
Good to Know:
- Cucina Viva Classic Balsamic Cream is available in the vinegar section of the Grocery Department.
- To toast pine nuts, place in small sauté pan over medium heat; cook and stir until golden-brown (about 4 min.).
