1/3 cup Blue cheese, crumbles plus extra for garnish
4 tablespoons extra virgin olive oil, divided
1 pinch nutmeg
salt and pepper, to taste
water, for boiling
Instructions
Preheat oven to 400º F and spray a 9x13 baking
dish with non stick spray.
Set a large pot of salted water to boil and cook
pasta according to packaging directions, or until
al dente.
Take your steak and season both sides
generously with salt and pepper.
Heat 2 tablespoons olive oil in a large skillet
or saute pan over medium high heat.
Once hot, cook steak for 5 to 6 minutes,
flipping in the middle and making sure to brown
both sides, but not cooking through completely.
Remove from heat.
In the same pan, heat 1 tablespoon olive oil
and cook onions until transparent. Then add in
sliced mushrooms and garlic, stirring
occasionally.
Season with salt and pepper and add 2
tablespoons heavy cream. Stir until thickened,
then set aside.
Add 1 tablespoon olive oil and spinach to the
pan, cover and reduce heat to medium low. Cook
for 5 to 7 minutes, or until spinach is wilted.
Pour 1 1/4 cup heavy cream into a medium
saucepan over medium heat and bring to a boil.
Add in Parmesan and blue cheese and reduce heat
to a simmer, stirring until cheese is
completely melted and sauce is smooth. Add
pinch of nutmeg.
Continue to simmer 10 minutes, or until sauce
has thickened.
Return garlic, mushrooms and onions to the
spinach, and stir well.
Slice steak on the diagonal and add to the
vegetables. Pour in pasta and cheese sauce and
mix until everything is coated with sauce and
well incorporated.
Pour mixture carefully into baking dish and top
with blue cheese crumbles. Bake for 20 minutes,
or until cheese is bubbly.
Remove from oven and let cool 5 minutes. Serve
hot.
Originally Submitted
10/28/2014
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