Porterhouse Steak With Creamed Spinach

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Total Time
30mins
Prep 0 mins
Cook 30 mins

The complex Donatella Colombini Prime Donne is best savored with food. This simple recipe, a steak-house classic, ensures that the food on the plate won’t upstage the wine in the glass. Mushrooms add an earthy note to the spinach that’s delicious with the wine’s savory flavor, while a small amount of cream creates a seductively silky texture. The porterhouse comes from the tender short loin section; searing the steak in a fry pan and then finishing it in the oven ensures juicy, tender meat with a delicious crust. Williams-Sonoma

Ingredients Nutrition

  • 1 porterhouse steak, 1 3/4 to 2 lb. and 1 1/4 inches thick, trimmed of surface fat
  • 6 ounces baby spinach leaves
  • 2 tablespoons unsalted butter
  • 3 -4 fresh button mushrooms, brushed clean, stems removed and caps thinly sliced
  • 1 small shallot, minced
  • 3 -4 tablespoons heavy cream
  • kosher salt & freshly ground black pepper, to taste
  • 1 pinch of freshly grated nutmeg

Directions

  1. Remove the steak from the refrigerator about 30 minutes before roasting. Preheat an oven to 450°F.
  2. Bring a saucepan of water to a boil over high heat. Add the spinach, blanch for 30 to 45 seconds and drain. Rinse with running cold water and drain again. Squeeze out as much water as possible, then coarsely chop.
  3. In a fry pan over medium heat, melt the butter. Add the mushrooms and sauté until softened, 3 to 4 minutes. Add the shallot and cook for 1 to 2 minutes. Add 3 Tbs. of the cream, bring to a boil and cook for 1 to 2 minutes. Add the spinach, season with salt and pepper, and cook for 1 to 2 minutes. Remove from the heat and add the nutmeg and the remaining 1 Tbs. cream, if desired; keep warm.
  4. Preheat a heavy ovenproof fry pan over high heat until very hot. Sprinkle about 1/4 teaspoons salt over the bottom of the pan. Add the steak to the pan and sear for 2 minutes. Turn the steak over and immediately transfer the pan to the oven. Roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125° to 130°F for medium-rare, 7 to 8 minutes. Transfer the steak to a warmed platter, cover loosely with aluminum foil and let rest for 5 minutes.
  5. Cut the loin and tenderloin from the bone and cut the meat into slices 3/8 inch thick. Arrange an equal amount of loin and tenderloin on each of 2 warmed plates. Spoon the creamed spinach alongside and serve immediately.