Spinach and Mushroom Stuffed Porterhouse Steak for Two

Make a complete meal and serve thinly sliced oven baked potatoes on the side.

Yield: 2 servings

Preparation Time: 25 minutes

Ingredients

1 (1 1/2- inch) Porterhouse Steak

1 package (10 ounce) frozen spinach (defrost, squeeze dry and chop) Make sure spinach is completely dry.

4 tablespoons butter

1 small onion, chopped

1 clove garlic, minced

4 large white mushrooms, chopped

Directions:

Preheat oven to 450 degrees F

Cut a horizontal slit along the side of the steak through to the bone (this opens up the steak for stuffing).

Melt butter in pan; remove and set aside 2 tbsp.

Saute onion, garlic and mushrooms in butter in pan until soft. Stir in spinach to combine. Stuff mixture into the pocket of the steak. Heat any remaining stuffing separately and serve as a side with steak. Close steak to encase stuffing. Rub surface of steak with remaining 2 tbsp butter.

Place stuffed steaks in a skillet or baking dish in the oven for 10 minutes (rare) or continue baking until desired doneness.

Remove from pan, serve with hot pan juices and remaining stuffing.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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