this was ok, i thought the kids would love it, but they didn't. i used fresh spinach and just couldn't seem to get the right consistency.
delicious, although removing the stems is time consuming, the rest of the recipe is quick and easy
I agree with other posters that blending in the food processor is a must. Loved the flavor and the ceaminess.
Really yummy and easy. Will be making this again for New Year's Eve (but using frozen chopped spinach for a bit of ease in prep.)
This was outstanding, just like a steak house! I took the advice of other reviewers and put the spinach in the food processor after cooking it and before putting it in the sauce. Can't believe it's a light recipe!!!!
While this had a good flavor, it was still missing something... I see one reviewer said to toss it in the Cuisinart and even while I was eating it, I said that it would have been better pureed. It was VERY creamy, so I thought it actually needed MORE spinach. My husband said it was "cream with an afterthought of spinach." Pretty good summation of this recipe.
Rough-cut the spinach instead of keeping whole leaves. Added one small clove of garlic minced and 1/2tsp fresh oregano to the shallots. Really good -- every recipe in the "Filet it Again" article has been great. Served with CL's Beef Tenderloin with Mushroom Ragout.