Steak House DinnerSteak House Dinner
Steak House Dinner
Steak House Dinner
Logo
Recipe - ShopRite of Englewood
SteakHouseDinner.jpg.jpg
Steak House Dinner
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Calories640
Ingredients
4 medium baking potatoes (about 2 pounds)
6 oz 4 beef tenderloin steaks
3 tbs unsalted butter, melted, divided
2 tbs chopped savory herb blend plus additional for garnish (optional)
1 tablespoon olive oil
½ (4-ounce) wedge blue cheese, crumbled
12 oz 1 package Asiago creamed spinach
Directions

1. Preheat oven to 450°. Spray rimmed baking pan with cooking spray. Cut ¼ inch off both sides of each potato; leaving about ¼ inch intact on bottoms of potatoes, cut potatoes crosswise into ¼-inch-thick slices. Gently separating slices, carefully rinse potatoes under cold water; drain and place upside-down in 2-quart microwave-safe dish. Cook potatoes in microwave oven on high 8 minutes or until slightly soft, turning potatoes cut side up after 4 minutes.

 

2. Place potatoes, cut side up, on prepared pan; brush all sides with 2 tablespoons butter, and sprinkle with ¼ teaspoon each salt and pepper. Roast potatoes 15 minutes or until golden brown and tender

 

3. Sprinkle steaks with ½ teaspoon each salt and pepper. In cast-iron or large oven-safe skillet, heat oil and remaining 1 tablespoon butter over medium-high heat; add savory herb blend and cook 30 seconds or until fragrant, stirring occasionally. Add steaks; cook 4 minutes or until browned, turning once. Transfer skillet to oven; roast 8 minutes or until internal temperature of beef reaches 145° for medium-rare or to desired doneness. Transfer steaks to cutting board; sprinkle with blue cheese. Tent steaks loosely with foil; let stand 5 minutes.

 

4. Prepare creamed spinach as label directs. Makes about 1⅓ cups.

 

5. Serve steaks with creamed spinach and potatoes garnished with herbs, if desired.

 

Chef Tips: Customize this recipe by swapping the steaks with chicken thighs and/or the creamed spinach with organic green beans.

 

Nutritional Information
  • 33 g Fat
  • 16 g Saturated
  • 155 mg Cholesterol
  • 994 mg Sodium
  • 43 g Carbohydrates
  • 4 g Fiber
  • 3 g Sugars
  • 45 g Protein
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
640
Calories

Shop Ingredients

Makes 4 servings
4 medium baking potatoes (about 2 pounds)
Russet Potato
Russet Potato
$0.89 avg/ea$1.19/lb
6 oz 4 beef tenderloin steaks
USDA Choice Beef, Tenderloin Steaks
USDA Choice Beef, Tenderloin Steaks
$24.99 avg/ea$24.99/lb
3 tbs unsalted butter, melted, divided
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
2 tbs chopped savory herb blend plus additional for garnish (optional)
Wholesome Pantry Organic Poultry Herbs, 0.66 oz
Wholesome Pantry Organic Poultry Herbs, 0.66 oz
$1.99$3.02/oz
1 tablespoon olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.49$0.55/fl oz
½ (4-ounce) wedge blue cheese, crumbled
ShopRite Crumbled Blue Cheese, 4 oz
ShopRite Crumbled Blue Cheese, 4 oz
$3.29$0.82/oz
12 oz 1 package Asiago creamed spinach
Birds Eye Steamfresh Sauced Creamed Spinach, 10.8 oz
Birds Eye Steamfresh Sauced Creamed Spinach, 10.8 oz
On Sale! Limit 4
$2.00 was $2.76$0.19/oz

Nutritional Information

  • 33 g Fat
  • 16 g Saturated
  • 155 mg Cholesterol
  • 994 mg Sodium
  • 43 g Carbohydrates
  • 4 g Fiber
  • 3 g Sugars
  • 45 g Protein

Directions

1. Preheat oven to 450°. Spray rimmed baking pan with cooking spray. Cut ¼ inch off both sides of each potato; leaving about ¼ inch intact on bottoms of potatoes, cut potatoes crosswise into ¼-inch-thick slices. Gently separating slices, carefully rinse potatoes under cold water; drain and place upside-down in 2-quart microwave-safe dish. Cook potatoes in microwave oven on high 8 minutes or until slightly soft, turning potatoes cut side up after 4 minutes.

 

2. Place potatoes, cut side up, on prepared pan; brush all sides with 2 tablespoons butter, and sprinkle with ¼ teaspoon each salt and pepper. Roast potatoes 15 minutes or until golden brown and tender

 

3. Sprinkle steaks with ½ teaspoon each salt and pepper. In cast-iron or large oven-safe skillet, heat oil and remaining 1 tablespoon butter over medium-high heat; add savory herb blend and cook 30 seconds or until fragrant, stirring occasionally. Add steaks; cook 4 minutes or until browned, turning once. Transfer skillet to oven; roast 8 minutes or until internal temperature of beef reaches 145° for medium-rare or to desired doneness. Transfer steaks to cutting board; sprinkle with blue cheese. Tent steaks loosely with foil; let stand 5 minutes.

 

4. Prepare creamed spinach as label directs. Makes about 1⅓ cups.

 

5. Serve steaks with creamed spinach and potatoes garnished with herbs, if desired.

 

Chef Tips: Customize this recipe by swapping the steaks with chicken thighs and/or the creamed spinach with organic green beans.