1 16-ounce bag organic chopped frozen spinach, defrosted
1 1/2 cups cream
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup dry sherry or Madiera
Bring the beef to room temperature and season with salt and pepper.
Preheat a cast-iron skillet over medium-high heat.
Place the spinach in towel and wring out all of the liquid. Separate the spinach with fingers.
Heat another skillet over medium heat and add oil, 2 turns of the pan. Chop 4 large cloves garlic and add them to the skillet; stir 1 minute then add spinach and toss with tongs to combine. Season with salt, pepper and a bit of nutmeg, if you have it in the pantry. Add cream and reduce by half, 5 minutes. Stir in the cheese and let the spinach thicken up a minute or two more.
Cook the steaks in the cast-iron skillet for 2-3 minutes on each side until caramelized. Deglaze the pan with the sherry and remove everything to plates, serving 2 tournedos per person. Top each steak with an even mound of creamed spinach and serve with some good wine and chocolate-dipped berries for dessert—and date night is on!