Delicious Steakhouse Bites with Ritz

Ingredients

• Creamed Spinach:
• 2 teaspoons olive oil
• 1 (6 ounce) package baby spinach leaves
• 1 tablespoon butter
• 1 tablespoon minced shallots
• ½ teaspoon nutmeg
• 2 tablespoons heavy cream
• Pinch of black pepper
• Béarnaise Sauce:
• 1 tablespoon white wine vinegar
• 1 egg yolk
• 1 tablespoon lemon juice
• ½ cup melted butter
• 18 RITZ Crackers
• 3 ounces thinly sliced, cooked beef tenderloin, but into bite-sized pieces

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 give it a stir until it’s nicely wilted. Drain the spinach well, squeeze out any excess moisture using paper towels, and chop it up.

Step 2

Using the same pan, melt some butter over medium heat. Add the shallots and cook them for about a minute until they soften. Pour in the heavy cream and sprinkle in a pinch of nutmeg, stirring everything together. Mix in the chopped spinach and cook just until it’s creamy. Season with salt and pepper, then set it aside.

Step 3

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

Step 4

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

Step 5

To put everything together, spoon about a teaspoon and a half of the creamed spinach onto each Ritz cracker. Top that with a slice of steak, then drizzle each bite with around a teaspoon and a half of the Béarnaise sauce. Enjoy!