Steak Mushroom Florentine Recipes

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STEAK FLORENTINE



Steak Florentine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

2 large garlic cloves, halved
3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2- to 1 3/4-inches thick)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 lemon, halved
2 teaspoons olive oil
Grilled Vegetables, recipe follows
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1 pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Steps:

  • Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
  • Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
  • Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
  • Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
  • Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

STEAK FLORENTINE



Steak Florentine image

Provided by Klaus Fritsch

Categories     Beef     Cheese     Dairy     Vegetable     Broil     Sauté     Valentine's Day     Dinner     Parmesan     Meat     Steak     Spinach     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

Two 10-ounce round or butt steaks, each about 1 inch thick
1 1/2 tablespoons unsalted butter
1 tablespoon minced shallot (1 small shallot)
1 pound fresh spinach, stemmed
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. Preheat the oven to 400°F.
  • In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.
  • In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.
  • Lightly sprinkle the steaks with salt and pepper.
  • In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.
  • Remove the steaks from the oven and turn on the broiler.Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.

STEAK AND MUSHROOM FLORENTINE



Steak and Mushroom Florentine image

Even the kids will eat their spinach when it's tucked into this delicious dish with sliced steak and a creamy sauce.

Categories     steak and mushroom florentine

Time 35m

Yield 4

Number Of Ingredients 8

2 tbsp. vegetable oil
1 beef sirloin steak or beef top round steak
1 small onion
4 c. Fresh baby spinach leaves
1 can Campbell's® Condensed Cream of Mushroom Soup
1 c. water
1 tomato
ground black pepper

Steps:

  • Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
  • Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
  • Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through. Serve the beef mixture over the tomato. Season with the black pepper.
  • Serving Suggestion: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 256, Total Fat 13g, Saturated Fat 3g, Cholesterol 61mg, Sodium 459mg, Total Carbohydrate 10g, Dietary Fiber 2g, Protein 23g, Vitamin A 63%DV, Vitamin C 24%DV, Calcium 6%DV, Iron 18%DV

Nutrition Facts : Calories 274 calories

STEAK & MUSHROOM FLORENTINE



Steak & Mushroom Florentine image

Even the kids will eat their spinach when it's tucked into this delicious dish with sliced steak and a creamy steak.

Provided by ElizabethKnicely

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
1 (1 lb) beef sirloin steaks or 1 (1 lb) beef top round steak, 3/4-inch thick
1 small onions, sliced or 1/4 cup onion
4 cups fresh baby spinach leaves
1 (10 3/4 ounce) can condensed 98% fat-free cream of mushroom soup
1 cup water
1 large tomatoes, thickly sliced
fresh ground black pepper

Steps:

  • Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
  • Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
  • Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through, serve the beef mixture over the tomato. Season with the black pepper.
  • SERVING SUGGESTION: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.

Nutrition Facts : Calories 310.1, Fat 21.4, SaturatedFat 6.7, Cholesterol 85, Sodium 87.4, Carbohydrate 4.5, Fiber 1.5, Sugar 2.1, Protein 24.5

BEEFSTEAK FLORENTINE IN OLIVE OIL AND GARLIC MARINADE WITH NANCY'S MUSHROOM VINAIGRETTE



Beefsteak Florentine in Olive Oil and Garlic Marinade with Nancy's Mushroom Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
2 teaspoons kosher or other coarse salt
1 teaspoon freshly ground black pepper
1 tablespoon minced garlic
1 (2 to 2 1/2-inch) thick (or thicker) porterhouse steak (2 to 3 pounds)
Lemon wedges for garnish
Nancy's mushroom vinaigrette, recipe follows
1/2-ounce dried porcini, morel, or shiitake mushrooms
1 cup boiling water
1/4 cup dry vermouth or dry sherry
2 cups chicken stock or veal stock, or canned chicken broth
2 tablespoons olive oil, plus 1/4 to 1/2 cup olive oil
3/4 pound fresh medium-sized mushrooms, sliced
1 tablespoon minced shallots or garlic
2 tablespoons red wine vinegar or more to taste
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Make the marinade: mix together the oil, salt, pepper, and the garlic in a small bowl. Put the steak in shallow bowl or a dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.
  • To prepare: remove the steak from the refrigerator at least an hour before cooking. When you are ready to grill, prepare a charcoal fire so that you have areas of higher and lower heat.
  • Drain off any excess oil from the steak. Sear the steak over the high-heat area of the grill for 3 to 4 minutes per side. Remove the grill rack and sprinkle 2 cups soaked hickory or oak chips on the low-heat part of the fire. Replace the grill and place the steak over the low-heat area. Cover the grill, but turn the steak frequently; this should take 10 to 20 minutes more, depending on the thickness of the steak and the heat of the fire. Check the interior of the meat with an instant-read thermometer, and remove the steaks at 5 to 7 degrees below the desired degree of doneness. Let the steak rest, covered loosely with foil, for 10 minutes or so before carving.
  • To carve, cut the loin meat and the fillet meat away from the bone. Cut into 1/2-inch-thick slices. Arrange meat on a platter with the lemon wedges. Serve with vinaigrette.
  • Place the dried mushrooms in a glass measuring cup or bowl. Add enough boiling water to cover and soak for at least 30 minutes.
  • Remove the soaked mushrooms with a slotted spoon. Chop them and set them aside. Carefully pour the soaking liquid into a saucepan, leaving the last bit of liquid and any grit behind. Add the vermouth or sherry and the chicken or veal stock and bring to a boil. Continue to boil until the flavors are concentrated and the sauce is reduced to about 1/2 cup. Set aside while you cook the mushrooms.
  • Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fresh mushrooms and shallots or garlic and cook and stir for 2 to 3 minutes. Put in the reserved dried mushrooms and continue to cook for 2 to 3 minutes more. If any liquid accumulates in the skillet, pour it into the saucepan with the reduced sauce. Boil the sauce briefly, if you wish, to intensify the flavors further.
  • Pour the reduced sauce over the mushrooms and add both vinegars. Using a whisk, beat in enough of the remaining oil to form a slightly thick, homogenous vinaigrette. Taste for salt and pepper and red wine vinegar and serve with steak.

STEAK & MUSHROOM FLORENTINE



Steak & Mushroom Florentine image

Our Steak & Mushroom Florentine recipe is a satisfying take on weeknight dinner. With savoury mushroom flavour, loads of spinach and pasta or rice, your dish will be ready in 25 minutes!

Yield 4

Number Of Ingredients 9

1 tbsp 15 mL canola oil
1 lb 454 g grilling steak
1 small onion, sliced
2 cloves garlic, minced
4 cups 1 L fresh baby spinach leaves
1 can CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
3/4 cup 185 mL water
1/8 tsp 1 mL freshly ground black pepper
4 cups 1 L hot cooked white rice or noodles, prepared without salt

Steps:

  • Brown beef well in heated oil at medium-high heat in large non-stick skillet. Reduce heat to medium.
  • Add onion and garlic and cook until tender-crisp. Add spinach and cook until wilted.
  • Stir in soup,water and pepper; heat to a boil. Reduce heat to low. Cook until mixture is hot and bubbling. Sprinkle with additional pepper,if desired. Serve over rice or noodles.

Nutrition Facts :

STEAK AND MUSHROOM FLORENTINE



Steak and Mushroom Florentine image

Make and share this Steak and Mushroom Florentine recipe from Food.com.

Provided by carolinafan

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless beef sirloin (3/4-inch thick) or 1 lb top round steak (3/4-inch thick)
2 tablespoons vegetable oil
1 small onion, sliced
4 cups fresh Baby Spinach
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 cup water
1 large tomatoes, thickly sliced
fresh ground black pepper

Steps:

  • Slice beef into very thin strips. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add beef and cook until browned and juices evaporate, stirring often.
  • Remove beef from skillet; set aside.
  • In same skillet, heat remaining oil over medium heat. Add onion and cook until crisp-tender.
  • Add spinach and cook just until spinach is wilted.
  • Add soup and water. Bring to a boil.
  • Return beef to skillet and heat through. Serve beef mixture over tomato. Season to taste with pepper.

Nutrition Facts : Calories 393.4, Fat 28.6, SaturatedFat 8.8, Cholesterol 76, Sodium 579.5, Carbohydrate 9.8, Fiber 1.4, Sugar 3.2, Protein 24.4

STEAK AND MUSHROOM FLORENTINE



Steak and Mushroom Florentine image

Sirloin steak strips, onion and baby spinach are sauteed and served in a creamy mushroom sauce.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 8

1 pound boneless beef sirloin steak
2 tablespoons vegetable oil
1 small onion, sliced
4 cups baby spinach leaves, washed
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup water
1 large tomato, thickly sliced
1 pinch Freshly ground black pepper

Steps:

  • Slice beef into very thin strips.
  • Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add beef and cook until browned and juices evaporate, stirring often. Remove beef.
  • Heat remaining oil over medium heat. Add onion and cook until tender-crisp. Add spinach and cook just until spinach is wilted.
  • Add soup and water. Heat to a boil. Return beef to skillet and heat through. Serve beef mixture over tomato. Season to taste with black pepper.

Nutrition Facts : Calories 390.5 calories, Carbohydrate 10.2 g, Cholesterol 79.1 mg, Fat 27.8 g, Fiber 2.8 g, Protein 23.8 g, SaturatedFat 8.8 g, Sodium 623.3 mg, Sugar 2.7 g

MUSHROOM FLORENTINE



Mushroom Florentine image

From a little old cookbook called "Virginia Seasons." My written notes at the top of this one say, "Wonderful!" I last made it in 1994 -- time to make it again!

Provided by vrvrvr

Categories     Vegetable

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

1 lb fresh mushrooms
1 teaspoon olive oil
2 (10 ounce) packages frozen spinach, cooked and well drained
1 teaspoon salt
1/4 cup minced onion
1 garlic clove, minced
1/4 cup melted butter
1 cup shredded cheddar cheese
fresh cracked pepper

Steps:

  • Slice mushrooms and saute in olive oil in small skillet over medium heat until just tender. Remove to a small plate and set aside.
  • Add spinach to skillet, over medium heat, and season with salt, onion, garlic. Stir and cook a few minutes.
  • Lightly butter a 9" pie plate.
  • Line pie plate with cooked spinach.
  • Top with mushrooms.
  • Drizzle melted butter over.
  • Top with cheese and pepper.
  • (Can refrigerate at this point, covered. Bring to room temp before baking, if made ahead.).
  • Bake uncovered at 350 for 20 minutes until sizzling.

Nutrition Facts : Calories 200.6, Fat 15.5, SaturatedFat 9, Cholesterol 40.1, Sodium 653.3, Carbohydrate 7.9, Fiber 3.9, Sugar 2.6, Protein 11

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