Garlic & Rosemary Tenderloin Steaks with Creamed Spinach Gnocchi Bake
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Garlic & Rosemary Tenderloin Steaks

with Creamed Spinach Gnocchi Bake

40 MIN
+$14.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It embodies the rich flavors and elegance of a steakhouse dinner, but with a unique twist thanks to a decadent side of gnocchi baked with creamy spinach, fontina, and crispy breadcrumbs.

TECHNIQUE TO HIGHLIGHT
You’ll make an aromatic pan sauce by cooking rosemary and garlic in the reserved fond from the steaks—adding a bit of sherry vinegar and butter helps to scrape up the savory bits!
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  • Nutrition
    PER SERVING
  • Calories
    1030 Cals (est.)
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ingredients
Garlic & Rosemary Tenderloin Steaks with Creamed Spinach Gnocchi Bake
Title
  • 4 8-Oz Pasture-Raised Tenderloin Steaks
  • 17.6 oz Gnocchi
  • 5 oz Baby Spinach
  • 4 oz Arugula
  • 1 Lemon
  • 1 bunch Rosemary
  • 2 cloves Garlic
  • 1 oz Salted Butter
  • ¼ cup Cream
  • ½ cup Panko Breadcrumbs
  • 4 tsps Honey
  • 2 Tbsps Sherry Vinegar
  • ½ cup Buttermilk
  • ¼ cup Mascarpone Cheese
  • 4 oz Shredded Fontina Cheese
  • ¼ cup Sliced Roasted Almonds
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest. Quarter and deseed the lemon. Peel 2 cloves of garlic. Using the flat side of your knife, smash 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Pick the rosemary leaves off the stems; roughly chop the leaves. In a bowl, combine the breadcrumbs, 1 tablespoon of olive oil, and half the quatre épices; season with salt and pepper. In a separate, large bowl, whisk together the honey, lemon zest, the juice of 2 lemon wedges, and 1 tablespoon of olive oil.

Make the gnocchi bake
2 Make the gnocchi bake

In a large bowl, whisk together the mascarpone, cream (shaking the packet before opening), buttermilk, garlic paste, remaining quatre épices, and 1/4 cup of water. Season with salt and pepper. Working in batches if necessary, add the spinach and stir to thoroughly coat. Place the gnocchi in a large baking dish; arrange in an even layer. Evenly top with the creamed spinach (including any liquid from the bowl) and fontina. Cover tightly with foil. Bake 10 minutes. Leaving the oven on, remove from the oven. Discard the foil. Evenly top with the seasoned breadcrumbs. Return to the oven and bake 4 to 6 minutes, or until the cheese is melted and the breadcrumbs are toasted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until golden brown (watching carefully so it doesn’t burn). Remove from the oven.

Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Make the pan sauce
4 Make the pan sauce

While the steaks rest, to the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), smashed garlic clove, chopped rosemary leaves, and 2 tablespoons of water. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

Finish & serve your dish
5 Finish & serve your dish

Add the arugula to the bowl of dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the arugula salad and gnocchi bake on the side. Top the steaks with the pan sauce. Garnish the salad with the almonds. Top the gnocchi with the juice of the remaining lemon wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest. Quarter and deseed the lemon. Peel 2 cloves of garlic. Using the flat side of your knife, smash 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Pick the rosemary leaves off the stems; roughly chop the leaves. In a bowl, combine the breadcrumbs, 1 tablespoon of olive oil, and half the quatre épices; season with salt and pepper. In a separate, large bowl, whisk together the honey, lemon zest, the juice of 2 lemon wedges, and 1 tablespoon of olive oil.

2 Make the gnocchi bake

In a large bowl, whisk together the mascarpone, cream (shaking the packet before opening), buttermilk, garlic paste, remaining quatre épices, and 1/4 cup of water. Season with salt and pepper. Working in batches if necessary, add the spinach and stir to thoroughly coat. Place the gnocchi in a large baking dish; arrange in an even layer. Evenly top with the creamed spinach (including any liquid from the bowl) and fontina. Cover tightly with foil. Bake 10 minutes. Leaving the oven on, remove from the oven. Discard the foil. Evenly top with the seasoned breadcrumbs. Return to the oven and bake 4 to 6 minutes, or until the cheese is melted and the breadcrumbs are toasted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until golden brown (watching carefully so it doesn’t burn). Remove from the oven.

Make the gnocchi bake
Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

4 Make the pan sauce

While the steaks rest, to the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), smashed garlic clove, chopped rosemary leaves, and 2 tablespoons of water. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

Make the pan sauce
Finish & serve your dish
5 Finish & serve your dish

Add the arugula to the bowl of dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the arugula salad and gnocchi bake on the side. Top the steaks with the pan sauce. Garnish the salad with the almonds. Top the gnocchi with the juice of the remaining lemon wedges. Enjoy!

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