April 14, 2013 New Recipe - Grilled Rib Eye with mushroom and Spinach Sauce and Artichokes with Tarragon Mayonnaise

I thawed out a steak today and I found two bunches of spinach in the vegetable crisper that needed to be cooked, so we decided to make a creamed spinach and mushroom sauce for the steak.

I sliced about three large white mushrooms and five shitake mushrooms and about three ounces of onion and a couple of cloves of garlic, while Suzette cleaned and de-stemmed the spinach for the sauce. 

Then Suzette sautéed the mushrooms and onion and garlic and when they were soft, she made a roux and cream sauce with cream and white vermouth and added the mushrooms and spinach to the cream sauce and cooked that for a few minutes to cook the spinach.  She also grilled the steak on the grill outside until cooked to medium rare and then I sliced it.

While the steak was cooking I made a sauce for the artichoke with the leaves plucked from two stalks of tarragon from our garden, some mayonnaise, juice of about 1/4 lemon and one chopped clove of garlic.

The steak with the creamed spinach and mushrooms was delicious, especially if you like creamed spinach and mushrooms, as I do.

We opened a bottle of Cutler Creek Cabernet Sauvignon and were ready to eat.

After eating our steak we talked about Willy's trip and school in Dublin while nibbling artichoke leaves dipped in the tarragon mayonnaise.

The combination of steak and bitter greens and mushrooms with a wine and cream sauce and artichoke and mayo was a rich and pleasant combination of flavors and textures.  

Bon Appétit