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Grilled Cap Steaks with Creamed Spinach and Sautéed Mushrooms

Estate Dinners

Grilled Cap Steaks with Creamed Spinach and Sautéed Mushrooms

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The Strategy:

Cap steaks cook quickly on a hot grill pan, yielding a juicy, tender cut that pairs perfectly with rich, classic sides. Layering fresh spinach with a velvety Gruyere cream sauce and deeply browned mushrooms creates an indulgent casserole that bakes until bubbling and golden. Let the steaks rest for a few minutes before slicing to lock in their natural juices.

Book: Canvas & Cuisine Page: 117 Category: STEAKS & ROASTS

Ingredients

Steak

  • 4 (6 to 8-ounce) beef cap steaks (or beef tenderloin steaks)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Spinach

  • 1 tablespoon olive oil
  • 1 medium onion, peeled, cut in half and thinly sliced
  • 2 pounds fresh spinach leaves, about 8 cups
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 2 tablespoons butter
  • 2 tablespoons unbleached all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon ground nutmeg
  • 2 ounces Gruyere cheese, grated, about 1/2 cup

Mushrooms

  • 2 tablespoons butter
  • 1/2 pound fresh assorted wild mushrooms, sliced, about 2 cups
  • 2 ounces Parmesan cheese, grated, about 1/2 cup
Raw cooking ingredients for Grilled Cap Steaks with Creamed Spinach and Sautéed Mushrooms arranged beautifully on a clean kitchen counter.

Instructions

Steak Prep

  1. Place the steaks in a large bowl or dish. Season with the Worcestershire sauce, soy sauce, garlic powder, and onion powder to marinate. (You can do this hours in advance and as much as overnight.)

Spinach Casserole

  1. Preheat the oven to 350°.
  2. Heat the olive oil in a large pan over medium heat.
  3. Add the onion and cook until soft.
  4. Add the spinach leaves and cook until they just begin to wilt.
  5. Season with some of the salt and pepper.
  6. Transfer the sautéed spinach to a colander and let it sit for several minutes to drain excess liquid.
  7. Pour the spinach into a medium size baking dish.
  8. Melt 2 tablespoons butter in a saucepan over medium heat.
  9. Whisk in the flour and cook until bubbling, about 2 minutes. Slowly pour in the milk. Continue whisking until the sauce begins to thicken, about 5 minutes.
  10. Season with nutmeg, salt and pepper.
  11. Remove the sauce from the heat and stir in the Gruyere cheese.

Mushrooms

  1. Pour the cream sauce over the spinach and toss to combine. Use the same skillet that you used for the spinach to melt 2 tablespoons butter over medium-high heat.
  2. Add the mushrooms to the pan. DO NOT TOUCH THEM until they are deeply golden brown, about 4 to 5 minutes.
  3. Flip the mushrooms over and sauté on the second side until golden, about another 3 to 4 minutes.
  4. Sprinkle the mushrooms over the spinach.
  5. Season with salt and pepper.
  6. Top with grated Parmesan cheese.

Steaks

  1. Bake the spinach casserole until the cheese is melted and the spinach is bubbling, about 20 minutes.
  2. Prepare an outdoor grill, or heat up a grill pan on top of the stove to medium-high heat. Just before grilling, season the steaks with salt and pepper. Cap steaks will cook more quickly than their look-a-like filets.
  3. Grill for about 3 to 4 minutes per side and then check for doneness.
  4. Let the steaks rest for 5 minutes before serving. Scoop a generous portion of the mushroom topped cream spinach onto a plate.
  5. Set the cap steak alongside the veggies.
Home cook prepared steps for assembling and cooking Grilled Cap Steaks with Creamed Spinach and Sautéed Mushrooms.

The Heart of the Table

This dish brings the luxurious feel of a high-end steakhouse right into the home, making any dinner feel like a special occasion. The savory aroma of grilled meat, melting cheese, and earthy mushrooms fills the air, wrapping the table in a warm sense of comfort and celebration.

An appetizing, fresh serving of cooked Grilled Cap Steaks with Creamed Spinach and Sautéed Mushrooms displayed beautifully on a styled dining table.

The Art of the Host

  • a pre-seasoned double-burner cast-iron grill pan with high ridges
  • a set of minimalist, mouth-blown crystal coupe glasses with slender stems
  • a professional Hawthorne strainer with a tight-coil spring
  • a set of heavy-gauge, satin-finished stainless steel mixing bowls
  • a platinum-grade non-stick silicone baking mat for consistent heat conduction

Neighborly Grace

  • THE PREPARATION: Serve the steaks on a dark stoneware platter next to the bubbly, golden spinach bake, garnished with a few fresh rosemary sprigs.
  • THE POUR: A bold, full-bodied Cabernet Sauvignon or a sparkling black tea infused with black currant juice and orange peel.
  • THE VIBE: Evening Dining Room. Candlelight flickers against dark wood while the comforting sounds of soft piano music play, setting a warm, cozy tone for the steak dinner.
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