Ritz-Inspired Steakhouse Bites

Ingredients 0/15

Step 1

Gently heat some olive oil in a sauté pan over medium heat. Toss in the spinach, cover it for about a minute to let it steam, then uncover and stir until it wilts. Drain the spinach well, squeeze out any excess moisture using paper towels, and chop it up. In the same pan, melt some butter over medium heat and sauté the shallots for a minute. Pour in the heavy cream and add a pinch of nutmeg, stirring everything together. Mix in the chopped spinach until it’s nicely coated and creamy, then season with salt and pepper. Once it’s ready, set it aside.

Step 2

In another pan, melt a tablespoon of butter and add the shallots along with some white wine vinegar. Cook this mixture until all the liquid evaporates, which should take about a minute. Take it off the heat and let it cool down.

Step 3

Blend an egg yolk with lemon juice, slowly drizzling in half a cup of melted butter until you get a smooth and creamy sauce. Stir the cooled shallot mixture into this along with some chopped fresh tarragon.

Step 4

To put everything together, spread about a teaspoon and a half of the creamed spinach on a RITZ cracker. Top it with a slice of steak, then drizzle roughly the same amount of the béarnaise sauce over the steak. Enjoy!