4 beef tournedos (filet steaks), 1 ¼ inches thick
Salt and pepper
One 16-ounce bag organic chopped frozen spinach, defrosted
4 large cloves garlic
1 ½ cups cream
½ cup grated Parmigiano-Reggiano cheese
½ cup dry sherry or Madeira
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.