Steak Pizzaiola with Sauteed Spinach

Steak Pizzaiola Dish Guide

Serves 4

For the Steak

4 small (6 oz) or 2 large (12 oz) Filet Mignon

28 oz crushed tomatoes

1/3 cup white wine

1 small onion, diced

1 bell pepper, diced

8 oz button mushrooms. Sliced

1 T minced garlic

1 t dried oregano

6-8 fresh basil leaves, torn

Salt and pepper to taste

3 T olive oil

For the Spinach

1 t minced garlic

Two 8 oz bags spinach

2 T olive oil

Salt and pepper to taste

Season the steaks with salt and pepper. Bring a skillet to medium high heat and add 2 T olive oil. Sear the steaks on both sides for 2-3 minutes or until golden brown. Remove from the skillet and add in the onion, pepper and mushrooms along with and additional T of olive oil. Season with salt and pepper and cook until softened. Add in the wine and cook out for 2 minutes. Scrape up any fond off the bottom of the pan. Add in the dried oregano and crushed tomatoes. Bring to a simmer and cook, partially covered, for 15-20 minutes or until vegetables are softened and sauce is slightly reduced.

Return the steaks to the sauce and cook through to your liking (125 F for medium rare). Remove steaks from the sauce and tear in fresh basil. Set aside.

Bring a non-stick skillet up to medium high heat and add in 2 T olive oil along with spinach. Stir often until spinach wilts. Season with salt and pepper and add in the garlic. Cook for 1 minute more and set aside.

To plate, lay down a bed of sauce. Top with steak (sliced on the bias if desired) and nestle in a side of spinach. Garnish with more fresh basil if desired.