John Myers
Butterfly Steak Gratinated with Mushroom Creamed Spinach
The perfect butterfly steak gratinated with mushroom creamed spinach recipe with a picture and simple step-by-step instructions.
- 6 Butterfly steaks
- Chili oil
- 2 Garlic cloves chopped
- 150 g Camembert
- 400 g Frozen spinach leaves, gently thawed
- 1 Chopped onion
- 1 Garlic clove chopped
- Salt, pepper, nutmeg
- 1 Lemon thyme sprigs
- 3 tbsp Mixed mushrooms a. d. glass
- 4 tbsp Cream
- Salt and pepper the steaks and put them in a bag and add the garlic and chilli oil. Massage the whole thing in well and let it rest for 4 hours in the refrigerator.
- Add the sliced onions to the spinach. Season this with nutmeg, salt and pepper. A dash of cream as well as garlic and mixed mushrooms. Simmer slowly.
- Free the steaks and fry them briefly on both sides in a hot pan. I took the oil from the marinade and put the sprig of thyme in the pan. Cut the camembert into slices and use it to cover the steaks.
- Bake in the pre-heated oven at 180 degrees until the cheese melts. This is very quick because the steaks are tender and not too thick.
- With boiled potatoes
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