Steak au creminis and spinach
OIL USES: Bake
INGREDIENTS
SERVINGS: 4
- 3 lbs Steak (approximately ½ inch thick per serving)
- 1 pinch of salt and pepper to taste
- 3 tbsp GOYA®Unico Extra Virgin Olive Oil
- 2 garlic cloves with skin, plus 2 cloves finely chopped
- 1 rosemary sprig, plus 1 tsp minced rosemary, divided
- 12 ounces of quartered assorted mushrooms
- 1 tbsp Dijon mustard
- 0.5 cup dry white wine
- 6 cups spinach (thick stems discarded and leaves coarsely chopped)
PREPARATION
1
Preheat oven to 425°F.
2
Season meat.
3
In a hot pan, add 1 Tbsp of Goya Unico, the whole garlic clove with skin, and the rosemary sprig. Brown the meat over high heat on both sides. (3 to 4 minutes per side.).
4
Place on a tray and bake for 3 to 6 minutes or until you reach the desired point. Remove, wrap in aluminum and let rest for 10 minutes.
5
In the same pan, add the rest of the oil and mushrooms. Sauté until they are tender. Add minced garlic and rosemary and cook for 1 minute. Add the mustard, dry white wine, and cook for 30 seconds.
6
Place on a plate and set aside.
7
In the same pan, cook the spinach for 2 to 3 minutes. Remove from heat and add sour cream to the mushroom preparation.Season with salt and pepper to taste.
8
Cut the meat into slices and serve with creamy spinach and mushrooms.
