Tuesday, August 26, 2008

A Steakhouse Dinner at Home

Matt decided to treat us to some really good steaks this week & had our butcher cut us two beautiful beef tenderloin steaks. He treated them very simply with just a little salt, pepper & olive oil & then wrapped them in some good bacon before grilling them to a medium-rare perfection.
#238 - Who needs a steakhouse?
I was my job to prepare an appropriate side dish. I decided to do a take on the creamed spinach you often see on the menu at steak houses, only I would cream the leaks & yukina savoy we got in our last CSA box. If you don't have yukina savoy you can use any other dark leafy green. I personally had never heard of it before receiving it from the farm now I wish I could get it all the time. Its a lot like spinach but it doesn't have the bitterness that spinach sometimes does.
Creamed Leks & Yukina Savoy

Creamed Leeks & Greens
inspired by the Harmony Valley Farm newsletter

1 c sliced leeks, white & light green parts only, well washed
1/2 T butter
1/3 c heavy cream
1 bunch (about 2 c packed) dark leafy greens (spinach, swiss chard, yukina savoy, etc), stems removed & washed
Parmesan cheese

Preheat the oven to 400 F. Melt the butter over medium heat in a large oven-safe sauté pan. Add the leeks & season them with salt & pepper. Cook the leeks until just tender. Pour in the cream & bring to a simmer. Add the greens to the pan & stir until wilted & the cream has reduced some. Once the greens are wilted spread them out to cover the bottom of the pan. Grate Parmesan cheese over the top. Place in the oven & allow to bake until the cheese is melted, about 3 - 5 minutes.

Serves 2

Steakhouse dinner at home
What a way to make a Monday night special! The steaks were so tender it was unbelievable, they needed no sauce, no marinate, not even a compound butter. The leeks & greens were creamy & flavorful. We really love the flavor the leeks added to the sautéd greens.


Anonymous said...

Alright Kat, if your Mini Cinnamon Rolls didn't get me...Matt's steaks certainly did. Now I'm almost wishing I would have picked up some tenderloin yesterday instead of making the pasta.

Looks so wonderful!

eatingclubvancouver_js said...

I'm jonesing for those creamed leeks right now. Wonderful dinner!

Beth (jamandcream) said...

I adore creamed leeks.. and the steak looks so juicy - my mouth is watering

Lori said...

Wow- yum. THat steak looks so juicy. Nice job on the sides. I have never had creamed spinach. One of these days...

Nikki @ NikSnacks said...

I like creamy leeks. And a good steak. Hooray to local butchers! Is this your "happy" steak?

PG said...

Wow - perfect-looking steak. I wish I could grill a steak like that.

grace said...

here is yet more proof that i live in a cave--what the heck is yukina savoy, and what genius decided to have its name contain the word "yuk"? :)
awesome tag team dinner. :)

Neen said...

God, those steaks look good.

Unknown said...

oh my, your meal looks even better than that of the steak house... your side dish looks yum... :)

Deborah said...

That is my idea of a perfect dinner. Actually, the best steak dinner I've ever had was in Vegas, and we had some creamed, truffled spinach. I'm sure it was just truffle oil, but I've been wanting some ever since. I love your addition of leeks!

Anonymous said...

I love a good steak dinner. The creamed leeks and greens looks really yummy as well.

LaDivaCucina said...

Hello! I tried the recipe for the creamed leeks and yukina savoy, DIVINE!!! I posted a shout out to you with a link on my blog today and also posted what I did with the savoy! A crunchy citrus avocado and goat cheese salad!

Thank you!


Unknown said...

I was searching for a Yukina Savoy recipe, and found this one! I'd love to publish it in our New York City CSA newsletter, with your permission (and citing you!), of course.

Thank you!

-Sara Howard
West Harlem CSA

Tracy Quinn said...

I don't have any leeks, but I do have some Yukina Savoy greens that I've never cooked, but found this recipe! Sounds fabulous, thank you! I'll use some shallot instead and hope for the best. Thanks for posting!

Tracy Quinn said...

Thank you for posting this fabulous recipe! I have never cooked with Yukina Savoy greens, but received them in my CSA order. I don't have any leeks, but I'm going to make a version of your recipe using shallots. Thank you!

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