Ingredients
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4 rib-eye steaks
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Creamed Spinach
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130 g butter
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400 g spinach
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1 onionfinely chopped
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1 tsp salt
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1 tsp pepper
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1/4 nutmeggrated
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400 ml milk
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50 g Schär Mix Universal
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3 garlic cloveschopped
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100 g ricotta cheese
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Per Steak
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1 tsp salt
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1 tsp pepper
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1 tbsp olive oil
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1 tsp butter
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2 garlic clovescrushed
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4 basil leaves
Directions
Steps
|
1
Done
|
Melt 20 g of butter in a large saucepan, add the spinach and cover with a lid, stirring occasionally until the spinach is wilted. Strain the spinach into a large strainer, letting it cool down. Transfer it to a cutting board, drain it as well as possible with a couple of paper towels, then slice it into small pieces. |
|
2
Done
|
Melt the remaining butter in a medium-sized pot over medium heat. Add the onion, season with salt, pepper and the nutmeg, then gradually pour in the milk and whisk. Sift in the flour, add the garlic and whisk constantly for 2-3 minutes, until the sauce thickens. Add the wilted spinach to the sauce, stirring gently to combine. Incorporate the ricotta, turning off the heat and covering the pot with a lid. |
|
3
Done
|
Season the steak with salt and pepper on all sides. Heat the oil over high heat in a preheated cast iron or heavy-based frying pan, until just beginning to smoke. Add in the steak and cook, flipping frequently, until a pale golden-brown crust starts to appear, 3-4 minutes in total. |
|
4
Done
|
Add the butter, crushed garlic cloves and the basil leaves. Continue to cook, flipping the steak occasionally and basting any light spots with the foaming butter by tilting the pan slightly so that you can pick up the butter with a spoon, pouring it over the steak. |
|
5
Done
|
Continue flipping and basting until an instant- read thermometer inserted into the steak registers 49 to 52 °C for medium-rare or 54 °C for medium. Immediately transfer the steak to a plate, pour the juices on top and spoon in the cream spinach. Let rest for 5 minutes, carve and serve. |
