PREP:15 mins COOK:40 mins SERVINGS:2 CALORIES:1690 Level:Easy

From your meal kit

2 Steaks
12 Tbsp Salted Butter
3 pcs Thyme
8 oz Spinaches
2 cloves Garlic
½ Maui Onion
2 oz Cream Cheese
¼ cup Heavy Cream
2 Tbsp Black Peppercorn
1 cup Beef Broth

From your pantry

1 Salt And Ground Black Pepper
1 Oil


Cooking Instructions



1. Bring a large pot of salted water to a boil. Add 8 oz spinach to the boiling water and blanch for 1 minute. Drain and rinse with cold water. Squeeze spinach to remove as much liquid as possible, coarsely chop, and set aside.



2. Pat 2 steaks dry and season with salt and pepper. Heat a skillet coated with oil on high heat. Place steak in the skillet and cook for 3-5 minutes; flip, and cook for another 3 minutes. Add 4 Tbsp butter and 3 sprigs of thyme. Baste the steak with the butter and cooking for 1 more minute. Remove, and let rest.



3. Drain excess fat and remove the thyme sprigs from the skillet. Turn the heat to medium high and add 1 cup beef broth. Let it reduce for 3 minutes, then add a pinch of salt and 2 Tbsp black peppercorns, gently crushing them with the back of a spoon. Stir in 4 Tbsp heavy cream and cook until it starts to thicken.



4. To prepare the creamed spinach - in a medium saucepan, heat 8 Tbsp butter over medium heat. Add ½ sliced onion and 2 cloves minced garlic. Cook until the onions start to soften, about 3 to 5 minutes. Season with salt and pepper.



5. Add 2 oz. cream cheese and ½ cup heavy cream to the saucepan. Cook until the cream cheese starts to melt and become smooth. Stir in spinach. Simmer over medium heat until it thickens, about 8-10 minutes. Season with salt and pepper.



6. Pour the peppercorn sauce on top of the steak. Serve with creamed spinach.