Steak Florentine Recipes

Steps:

• Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. Preheat the oven to 400°F.
• 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. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.
• 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. Set aside.
• Lightly sprinkle the steaks with salt and pepper.
• 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. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.
• Remove the steaks from the oven and turn on the broiler.Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.

Steps:

• Preheat oven to 350 degrees.
• Lay steak out flat on the cutting board and sprinkle with salt and pepper to taste.
• Spread entire block of cream cheese on one side of steak (really pile it on there!); sprinkle cream cheese with garlic powder, onion powder, salt and pepper to taste.
• Sprinkle cream cheese side with spinach, then fold other half of steak over the side with cream cheese.
• Place on baking sheet, then pour beef stock and red wine over the top. Bake for 60 minutes, adding additional beef stock as needed.
• When done, remove from oven and place steak on cutting board to rest. Pour drippings into pan and whisk in mixture of water and corn starch, then bring to boil and cook to desired thickness.
• Serve slices of steak with gravy (there is no good way to cut this by the way!).

Steps:

• Bring 3 inches of water to a boil in a large wide pot. Heat the vegetable oil in a large nonstick skillet over high heat until very hot. Season the steak with salt and pepper, add to the skillet and cook until browned, 2 to 4 minutes per side for medium rare. Remove to a cutting board to rest.
• Reduce the heat under the skillet to medium; add the spinach and 2 tablespoons water and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Divide the English muffin halves among plates and top with the spinach.
• Meanwhile, combine the egg yolk, butter, lemon juice and 1 tablespoon water in a small saucepan over medium heat. Cook, whisking, until the butter melts and the sauce thickens, about 3 minutes. Add the tarragon and season with salt and pepper. Cover and keep warm.
• Add the vinegar to the boiling water, then reduce the heat to maintain a gentle simmer. Crack an egg into a small bowl or ramekin and carefully slide the egg into the water; repeat with the remaining eggs. Cook until the whites are set but the yolks are still jiggly, about 3 minutes. Remove the eggs with a slotted spoon, blot the bottoms dry on a kitchen towel and place on the English muffins.
• Slice the steak against the grain and divide among the plates. Spoon the sauce over the eggs.

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
• Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through, serve the beef mixture over the tomato. Season with the black pepper.
• SERVING SUGGESTION: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.