Valentine’s Day is just a few days away. Tender, juicy steak topped with a mushroom, spinach and shrimp sauce is just the recipe for a meal that will steal their heart.
- 1/2 lb large shrimp, tail on, peeled and deveined (21/25 count per pound)
- 2 – 8 oz Ribeye steaks (you can also use two 8 oz tenderloin steaks cut to about 2-inch thick)
- 1 tablespoon plus 4 teaspoons unsalted butter
- 1/2 cup dry white wine
- 1 small red onion, thinly sliced
- 1/2 lb mixed mushrooms, thinly sliced (most mixes contain cremini, shitake, oyster and Portobello)
- 2 teaspoons cornstarch
- 3 tablespoons heavy cream
- 1 cup baby spinach leaves
- 1 tablespoon chives, chopped
- Freshly ground salt and black pepper
- Set oven temperature to broil setting.
- Place steaks on a broiler pan and top each with 1 teaspoon of butter. Cook on one side for 6 minutes (for medium-rare). Remove from oven. Turn steaks over and add another teaspoon of butter on top of each. Return to broiler and cook an additional 6 minutes.
- While steak is broiling, heat white wine in a medium size skillet. Add shrimp and cook until shrimp just turn pink. With a slotted spoon, remove shrimp from skillet and set aside. Pour wine from skillet into a small bowl and set aside.
- In same skillet pan, over low heat, add 1 tablespoon butter and heat until melted. Add onions and mushrooms; saute for about five minutes. Season with salt and pepper. Add cornstarch and whisk together. Gradually add reserved wine, and whisk until sauce thickens.
- Return shrimp to skillet. Stir in cream and spinach. Stir; and cook until spinach is just wilted. Season, to taste, with salt and pepper.
- Remove steaks from oven and place on plates. Spoon the sauce over the steaks and sprinkle with chopped chives. Serve with creamy garlic & rosemary mashed potatoes.