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1
Remove the steak from the refrigerator about 30 minutes before roasting.
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2
Preheat an oven to 450F.
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3
Bring a saucepan of water to a boil over high heat.
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4
Add the spinach, blanch for 30 to 45 seconds and drain.
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5
Rinse with running cold water and drain again.
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6
Squeeze out as much water as possible, then coarsely chop.
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7
In a fry pan over medium heat, melt the butter.
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8
Add the mushrooms and saute until softened, 3 to 4 minutes.
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9
Add the shallot and cook for 1 to 2 minutes.
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10
Add 3 Tbs.
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11
of the cream, bring to a boil and cook for 1 to 2 minutes.
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12
Add the spinach, season with salt and pepper, and cook for 1 to 2 minutes.
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13
Remove from the heat and add the nutmeg and the remaining 1 Tbs.
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14
cream, if desired; keep warm.
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15
Preheat a heavy ovenproof fry pan over high heat until very hot.
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16
Sprinkle about 1/4 teaspoons salt over the bottom of the pan.
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17
Add the steak to the pan and sear for 2 minutes.
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18
Turn the steak over and immediately transfer the pan to the oven.
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19
Roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125 to 130F for medium-rare, 7 to 8 minutes.
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20
Transfer the steak to a warmed platter, cover loosely with aluminum foil and let rest for 5 minutes.
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21
Cut the loin and tenderloin from the bone and cut the meat into slices 3/8 inch thick.
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22
Arrange an equal amount of loin and tenderloin on each of 2 warmed plates.
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23
Spoon the creamed spinach alongside and serve immediately.
