Steak and egg sliders & creamed spinach

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Steak and Egg Sliders

8 English muffins
8  beef tenderloin medallions, two ounces each
8 ounces Creamed spinach
10 eggs
6 Tbsp. butter
1 cup cream
1 sprig thyme
2 tsp. salt
1 tsp. pepper

Whisk together two eggs, cream, thyme, salt and pepper.

Cut English muffins in half, and dip them cut side down in the batter from above. Heat a non-stick pan to medium heat and add two tablespoons of butter. Place the battered muffin in the pan and cook until golden brown and heated through.

Season the beef tenderloin with salt and pepper on both sides. Bring another pan to high heat, place two tablespoons of butter in the pan and add beef tenderloin. Sear on both sides for one minute or to desired temperature.

In another non-stick pan melt two tablespoons butter at medium heat. Whisk together eight eggs and season with salt and pepper. Place eggs in non-stick pan and mix while cooking to scramble. Heat up creamed spinach.

To assemble sandwiches, place bottom of muffin down. Top with one scrambled egg, one ounce of creamed spinach and the beef tenderloin. Finish with the remaining half of the muffin on top.

Creamed Spinach

2 lbs. spinach
2 cups Heavy cream
1/4 cup Parmesan cheese, grated
Salt and pepper to taste.

Bring one gallon of water to a boil and season with salt. Have a pan of ice water ready next to boiling water.

Place all of the spinach in boiling water and press down with slotted spoon or strainer. Quickly remove the spinach once it has wilted and shock in ice water to stop cooking. Remove spinach from ice water once it has completely cooled; squeeze the water from spinach and rough chop.

In another sauce pot bring heavy cream to low simmer and reduce until very thick -- about two-thirds of the original amount. Add parmesan cheese and mix thoroughly, add chopped spinach. Season to taste with salt and pepper.

Yields: 8 servings