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5-Ingredient Tournedos with Creamed Spinach

5-Ingredient Tournedos with Creamed Spinach


  • 4 beef tournedos (filet steaks), 1 ¼ inches thick

  • Salt and pepper

  • One 16-ounce bag organic chopped frozen spinach, defrosted

  • Olive oil

  • 4 large cloves garlic

  • Nutmeg (optional)

  • 1 ½ cups cream

  • ½ cup grated Parmigiano-Reggiano cheese

  • ½ cup dry sherry or Madeira


Serves: 2

Bring the beef to room temperature and season with salt and pepper.   Preheat a cast-iron skillet over medium-high heat.

Place the spinach in towel and wring out all of the liquid. Separate the spinach with your fingers.

Heat another skillet over medium heat and add oil, 2 turns of the pan. Chop 4 large cloves garlic, add them to the skillet and stir 1 minute, then add spinach and toss with tongs to combine. Season with salt, pepper and a bit of nutmeg (if using). Add cream and reduce by half, 5 minutes. Stir in the cheese and let the spinach thicken up a minute or 2 more.

Cook the steaks in the cast-iron skillet for 2 to 3 minutes on each side until caramelized. Deglaze the pan with the sherry and remove everything to plates, serving 2 tournedos per person. Top each steak with an even mound of creamed spinach.