Beef Strip Loin With Creamy Blue Cheese Spinach Recipes

BEEF STRIP LOIN WITH CREAMY BLUE CHEESE SPINACH

Steps:

• Pre-heat oven to 350°F.
• Season steaks with salt and pepper. In a pan over a medium-high heat, sear steaks for 3 to 5 min per side (or to your liking).
• Thinly slice potatoes, dress with olive oil and season with salt. Place on a baking sheet and bake in the oven for about 15 minute.
• In a saucepan, combine spinach with heavy cream and season with salt and pepper. Warm over medium heat for 5 minutes.
• To plate, place creamy spinach with the potatoes beside it. Then layer the steak over both spinach and potatoes. Crumble blue cheese on top for the final touch, letting the heat melt the cheese slightly.
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BEEF TENDERLOIN WITH BLUE CHEESE

Steps:

• Sprinkle both sides of steaks with garlic and salt.
• Lightly coat a large skillet with nonstick cooking spray.
• Heat over med-high heat. Add steaks, reduce heat to medium and cook steaks to desired doneness; turning once.
• Meanwhile, in a small bowl stir together sour cream and blue cheese.
• Spoon the mixture over the top of hot steaks.

STEAK-HOUSE DINNER

Steps:

• Pat steak dry and sprinkle all over with a scant 1/2 tsp salt and 1/4 tsp pepper.
• Heat oil and butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook steak, turning once, until well browned, 7 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand, uncovered, 10 minutes.
• Add shallot to skillet and cook, stirring, until softened, about 3 minutes. Add cream, blue cheese, and spinach and cook, scraping up brown bits from bottom of skillet and turning spinach with tongs, until spinach is wilted, about 2 minutes.
• Stir in lemon juice and salt and pepper to taste. Thinly slice steak and serve with spinach.