Steak with Creamy Mushrooms and Spinach

A classic combo that only takes one skillet to whip up!

steak with creamy mushrooms and spinach
Hector M. Sanchez
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Yields: 4
Total Time: 0 hours 35 mins

(12-ounce) strip steaks (about 1 1/2 inches thick each)

Kosher salt and freshly ground black pepper

3 tbsp.

olive oil, divided


cloves skin-on garlic, plus 2 cloves finely chopped, divided


sprig rosemary, plus 1 teaspoon chopped rosemary, divided

12 oz.

ounces assorted mushrooms (such as oyster, shiitake, and cremini), quartered

1 tbsp.

Dijon mustard

1/2 c.

dry white wine


bunch spinach, thick stems discarded and leaves roughly chopped (about 6 cups)

1/2 c.

crème fraîche or sour cream

  1. Preheat oven to 425°F. Season steak with salt and pepper. Heat a medium-size cast-iron skillet over medium-high heat. Add 1 tablespoon oil. Add steak, skin-on garlic, and rosemary sprig. Cook, turning once, until browned, 4 to 8 minutes.
  2. Transfer skillet to oven, and roast to desired doneness, 3 to 6 minutes for medium. Transfer steaks to a cutting board, loosely tent with foil, and let rest at least 10 minutes before slicing.
  3. Return skillet to medium-high heat (make sure to keep an oven mitt on the handle). Add mushrooms and remaining 2 tablespoons oil. Season with salt. Cook, stirring occasionally, until softened and starting to brown, 6 to 8 minutes. Add chopped garlic and chopped rosemary and cook, stirring, until fragrant, 1 minute.
  4. Add mustard and wine. Cook, stirring, until thickened, 30 seconds. Transfer mushrooms to a plate. Add spinach to skillet and cook, tossing, until beginning to wilt, 1 to 2 minutes. Remove from heat, and stir in crème fraîche and mushrooms. Season with salt and pepper. Serve with sliced steak.
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