Steak With Creamy Mushrooms & Spinach
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Strip steaks are pan-seared and oven-roasted, then served with a creamy mushroom and spinach sauce made in the same skillet. This one-pan meal is rich and satisfying.
Ingredients
- 2 12-ounce strip steaks
- Kosher salt and pepper
- 44.4 ml olive oil divided
- 4 skin-on garlic cloves
- 2 garlic cloves finely chopped
- 1 sprig rosemary
- 4.93 ml chopped fresh rosemary
- 340 g assorted mushrooms quartered
- 118 ml dry white wine
- 14.8 ml Dijon mustard
- 1 bunch spinach thick stems discarded and leaves roughly chopped
- 118 ml crème fraîche or sour cream
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 421 mg
- Iron: 3.96 mg
- Magnesium: 65.4 mg
- Phosphorus: 351 mg
- Potassium: 929 mg
- Zinc: 2.64 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 12-ounce strip steaks
- Kosher salt and pepper
- 4 skin-on garlic cloves
- 1 sprig rosemary
- 4.93 ml chopped fresh rosemary
- 118 ml dry white wine
- 14.8 ml Dijon mustard
- 118 ml crème fraîche or sour cream
Prepare
- 44.4 ml olive oil, divided
- 2 garlic cloves, finely chopped
- Quarter 340 g assorted mushrooms
- 1 bunch spinach, thick stems discarded and leaves roughly chopped
Let's Cook
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Step 1.
Preheat the oven to 425°F. Season the steaks generously with salt and pepper.
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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.
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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.
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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.
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Step 5.
Add the finely chopped garlic and 1 teaspoon chopped rosemary to the mushrooms. Cook, stirring, until fragrant, about 1 minute.
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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.
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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.
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Step 8.
Slice the rested steaks against the grain and serve with the creamy mushroom and spinach sauce.