The easy dinner recipe I have for you today was inspired by my favorite restaurant. Any given date night will likely find my husband and I at a local spot, eating a Boursin burger – a tasty burger that is covered in boursin and bacon – YUM! I’ve been wanting to make it at home, but needed a low-stress, leftover-friendly version, so I came up with this Boursin Steak & Spinach Bake.
Have you had Boursin yet? It’s a creamy, delicate cheese that goes spectacularly with a variety of flavors: chicken, egg, bacon, and beef. You should be able to find it in your local grocery store among the fancy cheeses like brie.
The concept for this bake is simple – add a creamy spinach sauce to pasta and steak, and bake until everything is warmed through and bubbly. You can easily adjust it for your own meal plan, whether you want to skip the spinach in favor of a side of vegetables with your meal, or even increase the amount of meat and skip the pasta altogether.
The subtle Boursin flavor is at its best right out of the oven, but we’ve been eating the leftovers without complaint.
- 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 heat, and sear the sides of the tenderloin briefly.
- Place the beef tenderloin in the oven to bake to an internal temperature of 145 degrees Fahrenheit.
- Allow the beef to cool at room temperature while you prepare the rest of the meal.
- In a medium saucepan melt the butter and sauté the onion and garlic for a few minutes.
- Whisk in the flour, cooking and stirring the mixture for about 5 minutes to cook off the flour taste.
- Slowly whisk in the milk and heavy cream, and cook while whisking constantly until the sauce begins to bubble and thickens.
- Remove the pan from the heat and slowly stir in chunks of the boursin cheese, allowing the carry over heat to melt the cheese.
- Stir in the salt and pepper, cayenne, and nutmeg, adjusting to taste.
- Add the drained spinach to the cheese sauce, stirring to break up the lumps of spinach.
- Slice the beef tenderloin into strips, and add to a 6×9 casserole dish with the cooked pasta and cheesy spinach sauce.
- Stir every thing together and cover the top with the grated parmesan and gruyere.
- Place in the 350 degree oven to cook for about 10 minutes. If you would like to get a nice bubbly crust for the top, broil the dish briefly as well.