Best 8 Beef Steak Florentine Recipes

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Beef steak florentine is a classic French dish that combines the flavors of tender beef, rich sauce, and wilted spinach. This dish is perfect for a special occasion or a romantic dinner. The key to making a great beef steak florentine is to use high-quality ingredients and to cook the steak perfectly. The sauce should be flavorful and creamy, and the spinach should be wilted but still retain its bright green color. With a little effort, you can create a delicious and impressive beef steak florentine that will wow your guests.

Let's cook with our recipes!

BEEF FLORENTINE



Beef Florentine image

This is a recipe my Mother made often. The teenagers around my house inhale it. I usually saute the onion in a little butter before adding it to the dish and I microwave the spinach.

Provided by Sarah Boothe

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 cups medium egg noodles
1 ½ pounds ground beef
2 cloves garlic, chopped
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
2 (8 ounce) cans tomato sauce
½ cup water
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) container cottage cheese
¼ cup chopped onion
2 tablespoons grated Parmesan cheese
8 ounces shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles.
  • In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture.
  • Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.

Nutrition Facts : Calories 574 calories, Carbohydrate 17.2 g, Cholesterol 136.9 mg, Fat 39.4 g, Fiber 3.1 g, Protein 37.7 g, SaturatedFat 17.6 g, Sodium 1110 mg, Sugar 4.4 g

STEAK FLORENTINE



Steak Florentine image

Provided by Klaus Fritsch

Categories     Beef     Cheese     Dairy     Vegetable     Broil     Sauté     Valentine's Day     Dinner     Parmesan     Meat     Steak     Spinach     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

Two 10-ounce round or butt steaks, each about 1 inch thick
1 1/2 tablespoons unsalted butter
1 tablespoon minced shallot (1 small shallot)
1 pound fresh spinach, stemmed
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. Preheat the oven to 400°F.
  • In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.
  • In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.
  • Lightly sprinkle the steaks with salt and pepper.
  • In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.
  • Remove the steaks from the oven and turn on the broiler.Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.

FLORENTINE RANCH STEAK



Florentine Ranch Steak image

For a Florentine flair, rub these T-bone steaks in garlic, ranch seasoning, and olive oil before placing them on the grill.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 25m

Yield 4

Number Of Ingredients 5

2 ½ pounds T-bone steaks
1 clove garlic, halved
1 ½ teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, divided
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 whole lemon

Steps:

  • Preheat a grill to medium-high heat. Grease the grates well.
  • Place steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat on both sides. Season steaks with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix on both sides. Drizzle with the olive oil on both sides, rubbing into the steak.
  • Place the steaks on the grill, and cook, flipping once, about 8 to 10 minutes for medium.
  • Remove from grill and let rest for 5 to 10 minutes.
  • Squeeze lemon juice all over the meat. Slice the steak into strips and arrange on a platter. Serve immediately.

Nutrition Facts : Calories 935.3 calories, Carbohydrate 3.3 g, Cholesterol 184.3 mg, Fat 71.4 g, Fiber 1.3 g, Protein 66.9 g, SaturatedFat 26.2 g, Sodium 200.4 mg

BEEFSTEAK FLORENTINE IN OLIVE OIL AND GARLIC MARINADE WITH NANCY'S MUSHROOM VINAIGRETTE



Beefsteak Florentine in Olive Oil and Garlic Marinade with Nancy's Mushroom Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
2 teaspoons kosher or other coarse salt
1 teaspoon freshly ground black pepper
1 tablespoon minced garlic
1 (2 to 2 1/2-inch) thick (or thicker) porterhouse steak (2 to 3 pounds)
Lemon wedges for garnish
Nancy's mushroom vinaigrette, recipe follows
1/2-ounce dried porcini, morel, or shiitake mushrooms
1 cup boiling water
1/4 cup dry vermouth or dry sherry
2 cups chicken stock or veal stock, or canned chicken broth
2 tablespoons olive oil, plus 1/4 to 1/2 cup olive oil
3/4 pound fresh medium-sized mushrooms, sliced
1 tablespoon minced shallots or garlic
2 tablespoons red wine vinegar or more to taste
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Make the marinade: mix together the oil, salt, pepper, and the garlic in a small bowl. Put the steak in shallow bowl or a dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.
  • To prepare: remove the steak from the refrigerator at least an hour before cooking. When you are ready to grill, prepare a charcoal fire so that you have areas of higher and lower heat.
  • Drain off any excess oil from the steak. Sear the steak over the high-heat area of the grill for 3 to 4 minutes per side. Remove the grill rack and sprinkle 2 cups soaked hickory or oak chips on the low-heat part of the fire. Replace the grill and place the steak over the low-heat area. Cover the grill, but turn the steak frequently; this should take 10 to 20 minutes more, depending on the thickness of the steak and the heat of the fire. Check the interior of the meat with an instant-read thermometer, and remove the steaks at 5 to 7 degrees below the desired degree of doneness. Let the steak rest, covered loosely with foil, for 10 minutes or so before carving.
  • To carve, cut the loin meat and the fillet meat away from the bone. Cut into 1/2-inch-thick slices. Arrange meat on a platter with the lemon wedges. Serve with vinaigrette.
  • Place the dried mushrooms in a glass measuring cup or bowl. Add enough boiling water to cover and soak for at least 30 minutes.
  • Remove the soaked mushrooms with a slotted spoon. Chop them and set them aside. Carefully pour the soaking liquid into a saucepan, leaving the last bit of liquid and any grit behind. Add the vermouth or sherry and the chicken or veal stock and bring to a boil. Continue to boil until the flavors are concentrated and the sauce is reduced to about 1/2 cup. Set aside while you cook the mushrooms.
  • Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fresh mushrooms and shallots or garlic and cook and stir for 2 to 3 minutes. Put in the reserved dried mushrooms and continue to cook for 2 to 3 minutes more. If any liquid accumulates in the skillet, pour it into the saucepan with the reduced sauce. Boil the sauce briefly, if you wish, to intensify the flavors further.
  • Pour the reduced sauce over the mushrooms and add both vinegars. Using a whisk, beat in enough of the remaining oil to form a slightly thick, homogenous vinaigrette. Taste for salt and pepper and red wine vinegar and serve with steak.

GRILLED STEAK, FLORENTINE STYLE



Grilled Steak, Florentine Style image

Mouth-watering grilled beef steak made ready in just 20 minutes - a scrumptious juicy meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

1/4 cup chopped fresh parsley
1/4 cup olive or vegetable oil
4 cloves garlic, cut into pieces
4 beef T-bone steaks, about 1 inch thick (about 2 pounds)
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Brush grill rack with olive or vegetable oil. Heat coals or gas grill for direct heat. Place parsley, oil and garlic in food processor or blender. Cover and process until smooth.
  • Cut outer edge of fat on beef steaks diagonally at 1-inch intervals to prevent curling (do not cut into beef).
  • Cover and grill beef 3 to 4 inches from medium heat 5 minutes for medium-rare or 7 minutes for medium doneness, brushing frequently with oil mixture. Turn; brush generously with oil mixture. Grill 5 to 7 minutes longer or until desired doneness. Sprinkle with salt and pepper. Discard any remaining oil mixture.

Nutrition Facts : Calories 305, Carbohydrate 1 g, Cholesterol 75 mg, Fiber 0 g, Protein 30 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg

FLANK STEAK FLORENTINE



Flank Steak Florentine image

How can such few ingredients yield something so incredibly delicious? My husband always brings me a local cookbook from his travels; this one was from a recent trip to Atlanta that I changed up a little bit.

Provided by MrsKnox2016

Categories     Steak

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb flank steak (can use skirt steak)
8 ounces cream cheese, softened
8 -10 ounces frozen spinach, defrosted and squeezed dry
garlic powder
salt
pepper
onion powder
1 tablespoon cornstarch
1/2 cup water
8 ounces beef stock
1/2 cup red wine

Steps:

  • Preheat oven to 350 degrees.
  • Lay steak out flat on the cutting board and sprinkle with salt and pepper to taste.
  • Spread entire block of cream cheese on one side of steak (really pile it on there!); sprinkle cream cheese with garlic powder, onion powder, salt and pepper to taste.
  • Sprinkle cream cheese side with spinach, then fold other half of steak over the side with cream cheese.
  • Place on baking sheet, then pour beef stock and red wine over the top. Bake for 60 minutes, adding additional beef stock as needed.
  • When done, remove from oven and place steak on cutting board to rest. Pour drippings into pan and whisk in mixture of water and corn starch, then bring to boil and cook to desired thickness.
  • Serve slices of steak with gravy (there is no good way to cut this by the way!).

Nutrition Facts : Calories 442, Fat 29.5, SaturatedFat 15.1, Cholesterol 139.7, Sodium 802.3, Carbohydrate 7.6, Fiber 1.8, Sugar 2.4, Protein 31.3

ITALIAN BEEF FLORENTINE



Italian Beef Florentine image

This version of Beef Florentine used chuck patties instead of steak, which makes it easy and quick to prepare. It goes well with a fresh salad and garlic bread or rolls.

Provided by TasteTester

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup flour
2 eggs
1 1/2 cups panko breadcrumbs
2 teaspoons italian seasoning
1/8 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
4 beef chuck, patties (about one pound)
3 tablespoons olive oil
1 1/2 ounces garlic and herb sauce mix (1 packet, such as Knorr brand)
1 1/2 cups milk
2 tablespoons unsalted butter
2 cups baby spinach leaves (prepackaged)

Steps:

  • Place flour on a plate. Beat eggs gently, in a shallow bowl, until blended. In another shallow bowl, mix Panko bread crumbs, Italian seasoning, onion powder, salt and pepper.
  • Preheat large saute pan on medium-high 2-3 minutes. Dip patties in flour (coating both sides), then dip in egg mixture, allowing excess to drip off. Finally, dip into Panko bread crumb mixture.
  • Place oil in pan; swirl to coat. Add patties to pan and cook 2-3 minutes on each side to brown.
  • Reduce heat to medium; cook 2-3 more minutes on each side, until cooked through.
  • Meanwhile, combine sauce mix and milk in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; stir in butter and spinach. Cook 2-3 minutes, stirring often, or until spinach is wilted. Serve sauce over patties.

BEEF FLORENTINE



Beef Florentine image

Even my three small children---who won't touch spinach in any other way---enjoy this meal!-Cindy Waltner, Columbus, Montana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10-12 servings.

Number Of Ingredients 14

2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 jar (14 ounces) spaghetti sauce
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon pepper
2 large eggs, lightly beaten
7 ounces elbow macaroni, cooked and drained
1-1/2 cups soft bread crumbs
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain., In a small bowl, combine the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Add to skillet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , In a large bowl, combine the eggs, macaroni, bread crumbs, spinach and cheese. Transfer to a greased 13x9-in. baking dish. Top with meat sauce. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.

Nutrition Facts :

Tips:

  • Choose the right cut of beef: Look for a thick, well-marbled steak, such as a ribeye, strip loin, or tenderloin. These cuts will remain juicy and tender even after being cooked to medium-rare or medium.
  • Season the steak liberally: Before cooking, season the steak with salt and pepper, as well as any other desired spices or herbs. This will help to enhance the flavor of the meat.
  • Cook the steak over high heat: Sear the steak over high heat to create a flavorful crust, then reduce the heat and cook to the desired doneness. This will help to keep the steak juicy and tender.
  • Let the steak rest before serving: Once the steak is cooked, let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  • Serve with a simple sauce: A simple sauce, such as a Béarnaise or chimichurri sauce, can help to enhance the flavor of the steak without overpowering it.

Conclusion:

Beef steak Florentine is a classic dish that is sure to impress your guests. By following these tips, you can create a delicious and perfectly cooked steak that will be the star of any meal. So next time you're looking for a special dish to serve, give beef steak Florentine a try. You won't be disappointed!

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