T-Bone Steak With Spinach


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16 oz (+) T-bone steak at room temperature – take it out of the fridge 20 minutes before you plan on using it

Vegetable oil

1 tbsp butter

Salt and pepper

1 garlic clove

Juice of half a lemon

¼ cup of brandy or cognac

¼ cup of cream

¼ cup of stock (it should be veal stock, but I usually use chicken stock from a cube)

2 tsp of Worcestershire sauce

Bag of baby spinach

2 tsp butter

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