Classic Steakhouse Creamed Spinach is a bit decadent, but mercy is it yummy. Grill up some amazing steaks, maybe prepare some baked potatoes, and whip up this dish, and you’ll rival even the best steakhouse in town. This is really easy to make. Just make a wonderful bachemel sauce, quickly blanch the spinach, puree it in a food processor or blender, mix together, toss in a little more butter…and prepare yourself for as good of creamed spinach you’ll ever have. Loon Approved!
Classlic Steakhouse Creamed Spinach
FOR THE BÉCHAMEL SAUCE
- 1/2 cup unsalted butter 8 tablespoons
- 1/4 cup all-purpose flour
- 2 tbsp onion chopped
- 1 clove
- 1 small dried bay leaf
- 1/4 tsp Kosher salt
- 2 cups whole milk can also use half and half
FOR THE SPINACH
- 1 lb fresh spinach cleaned and thick stems removed
- Salt and pepper to taste
- 2 tbsp unsalted butter
MAKE THE BÉCHAMEL
In a medium saucepan, melt the 1/2 cup butter over medium heat until a little frothy.
Add flour, cook, stirring often, until just light brown, about 4 - 5 minutes (don't let it get too dark).
Add onion, clove, bay leaf and salt, and then whisk in milk, stirring until the mixture comes to a boil and thickens.
Reduce the heat and cook for 4 minutes.
Pass the sauce through a fine mesh strainer and reserve. The sauce should be very thick.
PREPARE THE SPINACH
Bring a large pot of salted water to a boil.
Quickly (but carefully) drop the spinach into the boiling water and boil for about 1 minute.
Drain the spinach into a colander and then plunge it into a large bowl of ice water (this will stop the cooking of the spinach).
Drain again into the colander.
Squeeze the spinach until the water has been released from it and puree it in a food processor or blender. Set aside.
ASSEMBLE THE CREAMED SPINACH:
ASSEMBLE THE CREAMED SPINACH
Just before serving, combine the sauce with the pureed spinach, and cook on low heat, stirring often, for about 5 minutes.
Season to taste with salt and pepper (a healthy pinch of each).
Finish the dish off by stirring in the 2 tablespoons of butter.