Steak-House Dinner

• 1 (1-inch-thick) boneless beef top loin (strip) steak (1/2 pound)
• 1 teaspoon olive oil
• 1 teaspoon unsalted butter
• 1 small shallot, thinly sliced
• 1/4 cup heavy cream
• 1 tablespoon Saga Blue cheese
• 5 ounces baby spinach (10 cups)
• 1 1/2 teaspoon fresh lemon juice

1. Pat steak dry and sprinkle all over with a scant 1/2 tsp salt and 1/4 tsp pepper.
2. Heat oil and butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook steak, turning once, until well browned, 7 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand, uncovered, 10 minutes.
3. Add shallot to skillet and cook, stirring, until softened, about 3 minutes. Add cream, blue cheese, and spinach and cook, scraping up brown bits from bottom of skillet and turning spinach with tongs, until spinach is wilted, about 2 minutes.
4. Stir in lemon juice and salt and pepper to taste. Thinly slice steak and serve with spinach.

boneless beef top loin, olive oil, unsalted butter, shallot, heavy cream, cheese, baby spinach, lemon juice

Taken from www.epicurious.com/recipes/food/views/steak-house-dinner-242593 (may not work)