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Keto Steak with Mushroom-Red Wine Sauce and Creamed Spinach

A great sear results in a flavorful steak and residual brown bits in the pan that help make a deliciously sauce. Served with creamy spinach, it’s a dream dinner in a snap. For the best flavor, salt the meat at least 40 minutes before cooking. Alternatively, you can salt the steak in advance and store it covered in the refrigerator overnight, then bring it to room temperature 40 minutes before cooking.
Serves 2

Ingredients List

  • 1 (6 oz) 1-1/2 -inch-thick boneless steak such as flat iron, rib-eye, tenderloin or strip
  • kosher salt
  • freshly ground pepper
  • 4 tsp olive oil, divided
  • 3 Tbsp (1-½ oz) unsalted butter, divided
  • 2 Tbsp finely minced shallot, divided
  • cups thin sliced button or cremini mushrooms
  • 1/4 cup dry red wine
  • 1/2 cup (4 oz) beef broth, unsalted and divided
  • 3 Tbsp cream cheese, cut into pieces
  • 3 Tbsp heavy cream

Instructions

STEAK

  • Pat the steak dry with a paper towel. Season the steak all over with 1/2 teaspoon salt, then let it rest at room temperature for 40 minutes or up to 2 hours.
  • Heat a medium stainless-steel or cast-iron skillet over high heat until very hot. Pat the steaks dry with paper towels again, then season the steaks with pepper. 
  • Add 2 teaspoons of the olive oil to the pan, then add the steak and sear until is nicely browned on the bottom, checking after 1 minute and searing up to 3 minutes. Repeat on the other side, then continue cooking the steak, flipping with tongs every 1 minute, until the internal temperature has reached 110°F (43°C) for rare, 120ºF (49°C) for medium-rare or 130°F (54°C)  for medium (steak will continue to cook for a bit once removed), 6 to 10 minutes depending on thickness. Remove the steak from the skillet, tent loosely with foil, and let it rest for 10 minutes. 

MUSHROOM RED WINE SAUCE

  • Using the same skillet set over medium-high heat, add 1 tablespoon of the butter, 1 heaping tablespoon minced shallot, and the mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and shallots are browned, 4 to 5 minutes. Add the red wine, then keep at a boil, stirring often until reduced and syrupy, 2 to 3 minutes. Add 1/4 cup of the broth and bring it to a boil, stirring often, until reduced by about one third. Remove the skillet from the heat and whisk in 1 tablespoon of the butter. Season the sauce with salt and pepper to taste. 

CREAMED SPINACH

  • In a clean skillet, melt the remaining 1 tablespoon butter and 2 teaspoons olive oil over medium heat. Add the remaining shallots and a pinch of salt. Cook until shallots are softened, about 3 minutes. Stir in the cream cheese, heavy cream, and remaining 1/4 cup broth; cook, stirring, until cream cheese is melted and smooth. Stir in the spinach; add the nutmeg and cayenne pepper and simmer over medium heat, stirring until spinach wilts and mixture thickens, 3 to 4 minutes. Remove from the heat and season with salt and pepper.
  • Slice the steak, divide it among 2 dinner plates, top the steak with the sauce, and serve with the creamed spinach on the side.

Credits

RecipeEric Lundy

PhotographyErin Ng

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