Sliced Steaks With Porcini Sauce And Boursin Creamed Spinach

Ingredients

  • 2 boxes chopped organic frozen spinach (10 ounces each)
  • 4 flatiron steaks (6-8 ounces each), at room temperature
  • Coarse salt and pepper
  • 4 tablespoons EVOO, divided, plus more for coating
  • 1 large shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup ketchup
  • 1/2 cup beef stock
  • About 1/4 cup Worcestershire sauce
  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons dark brown sugar
  • A small handful of dried porcini mushrooms (3-4 tablespoons)
  • 8 plum tomatoes
  • A few sprigs of fresh thyme, leaves chopped
  • 1 cup heavy cream
  • A few tablespoons of grated onion
  • 1 package Boursin cheese (5.4 ounces)
  • A few grates of nutmeg

Description

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