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Ingredients and seasonings required for prepare

1. Prepare 2 tenderloin steaks
2. Use 1 small shallot, minced
3. Use 1/4 cup chicken stock
4. Prepare 1 cup (packed) baby spinach
5. Prepare 1/2 cup heavy cream
6. Prepare 1 tsp Dijon mustard
7. Use 50 g gorgonzola cheese

Add the spinach and sun-dried tomatoes. Stir well, cover and remove from heat. In a large bowl, combine the hot cooked fettucine with the sauce and toss well. Drizzle with balsamic glaze if using.

How to make Steak with gorgonzola and spinach:

1. The day before, season your steaks with salt and leave them uncovered in the fridge overnight. This will allow the salt to penetrate the meat while drying the surface, which results in a better crust. Pull the steaks out about 30 minutes before cooking.
2. Put a large pan on high heat. Rub a little veg oil on the steaks and season them with a few grinds of black pepper. Sear the steaks in the pan for 3 to 5 minutes per side, or until they're cooked to your liking. Remove the steaks to a plate to rest, tented loosely with some foil.
3. Turn the pan down to medium and add the shallot. Fry for about 1 minute, then deglaze with the chicken stock. Let simmer another minute, then add the spinach. Once the spinach has wilted, add the cream and mustard. Break the gorgonzola into small chunks and stir it into the sauce until melted. This should only take a minute. Taste, then season as needed. Spoon the sauce over the steak before serving.
4. Done and ready to serve!

Put crumbled gorgonzola on top of steak. Grill or broil until desired doneness. When it is cool enough to handle, squeeze out all of the moisture from the spinach. Add onion, spinach and Gorgonzola cheese. TO PUT THE DISH TOGETHER: Grill steak to desired doneness.

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