Steak and Mushroom Florentine
Elevate your dinner table with the indulgent flavors of Steak and Mushroom Florentine, a dish that pairs perfectly seared ribeye or sirloin steaks with a luscious creamy mushroom sauce and a bed of vibrant sautéed spinach. This recipe harmonizes tender, flavorful steak with the earthy richness of cremini mushrooms, Parmesan cheese, and garlic, all enhanced with a touch of lemon for brightness. The addition of baby spinach not only brings a pop of color but also a nutrient-rich base for this gourmet-inspired meal. Perfect for an elegant date night or a special occasion, this recipe is ready in just 45 minutes and will make your kitchen feel like a fine-dining restaurant. Finish with a sprinkle of fresh parsley for a sophisticated flourish your guests won’t forget.
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Recipe Information
Ingredients
- 2 pieces ribeye or sirloin steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 8 ounces cremini or button mushrooms, sliced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 4 cups baby spinach
- 1 cup chicken or beef broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
Season both sides of the steaks with salt and black pepper. Let them sit at room temperature for 10 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steaks and sear for 3-4 minutes on each side until a crust forms. Cook to your desired doneness, then remove from the skillet and rest under foil.
In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Sauté the garlic until fragrant, about 30 seconds.
Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, approximately 5-6 minutes.
Stir in the chicken or beef broth, heavy cream, and Parmesan cheese. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.
In a separate pan, heat the remaining tablespoon of olive oil and butter over medium heat. Add the baby spinach and a pinch of salt. Sauté for 2-3 minutes until wilted. Drizzle with lemon juice and set aside.
To serve, plate the sautéed spinach as the base. Place the rested steak on top, and spoon the creamy mushroom sauce generously over the steak.
Garnish with fresh parsley and an additional sprinkle of Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
2681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.5 g | 302% | |
| Saturated Fat | 119.2 g | 596% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4962 mg | 216% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 5.3 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1096 mg | 84% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1990 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
