Steak With Creamy Mushrooms & Spinach

Let's Cook

1. Step 1.

   Preheat the oven to 425°F. Season the steaks generously with salt and pepper.

2. Step 2.

   Heat 1 tablespoon of olive oil in a medium cast-iron skillet over medium-high heat. Add the steaks, 4 skin-on garlic cloves, and 1 rosemary sprig. Cook, turning once, until the steaks are browned, 4 to 8 minutes total.

3. Step 3.

   Transfer the skillet to the oven and roast the steaks to desired doneness, 3 to 6 minutes for medium-rare. Transfer the steaks to a cutting board, loosely tent with foil, and let rest for at least 10 minutes before slicing.

4. Step 4.

   While the steaks rest, return the skillet to medium-high heat (use an oven mitt on the handle). Add the mushrooms and the remaining 2 tablespoons olive oil. Season with salt and cook, stirring occasionally, until the mushrooms are softened and starting to brown, 6 to 8 minutes.

5. Step 5.

   Add the finely chopped garlic and 1 teaspoon chopped rosemary to the mushrooms. Cook, stirring, until fragrant, about 1 minute.

6. Step 6.

   Pour in the dry white wine and add the Dijon mustard. Cook, stirring, until the liquid thickens, about 30 seconds. Transfer the mushroom mixture to a plate.

7. Step 7.

   Add the chopped spinach to the skillet and cook, tossing, until it begins to wilt, 1 to 2 minutes. Remove from heat and stir in the crème fraîche and the reserved mushroom mixture. Season with salt and pepper to taste.

8. Step 8.

   Slice the rested steaks against the grain and serve with the creamy mushroom and spinach sauce.