Boursin Steak Spinach Bake

April 02, 2014

An easy bake that combines a boursin-based creamed spinach with pasta and tenderloin for a well-rounded meal.

1.25 pounds beef tenderloin
1 tablespoon sunflower oil (or vegetable oil)
1 pound rigatoni or penne pasta, cooked to the package instructions
2 tablespoons unsalted butter
½ cup red onion diced finely
1 large garlic clove, diced
2 tablespoons flour
1 cup milk
½ cup heavy cream
1 package (5.2 ounces) Boursin cheese (I used garlic & herb)
½ cup grated parmesan
½ cup grated gruyere
¼ teaspoon salt, plus extra for coating the beef
¼ teaspoon pepper, plus extra for coating the beef
¼ teaspoon cayenne
¼ teaspoon nutmeg
1 pound frozen spinach, defrosted, drained and pressed to remove liquid

Preheat the oven to 350 degrees Fahrenheit. Coat the sides of the beef tenderloin with freshly grated salt and pepper. In a large stainless steel or cast iron sauté pan heat the sunflower oil over high...
See the full directions on my site

Nutritions

Calories
466

Sodium
614mg
25% DV

Fat
32g
49% DV

Protein
29g
58% DV

Carbs
9g
3% DV

Fiber
2g
10% DV