Spinalis Recipe

Name: Townhouses SPINALIS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg Spinalis (ribeye cap); 2 cups Leeks; 1 cup Fava beans (fresh or frozen); 2 tbs Dijon mustard; 2 cups Beef stock; 3 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Fresh thyme

Inspired by Townhouse

Time1h

Serves4

Leeks, Mustard, Favas, Jus

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Ingredients

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Method

Cooking Instructions

Prepare the Spinalis

Preheat your oven to 180°C (350°F). Season the spinalis with salt, black pepper, and fresh thyme on both sides.

Sear the Meat

In a large oven-proof skillet, heat olive oil over medium-high heat. Sear the spinalis for about 4-5 minutes on each side until browned.

Roast the Spinalis

Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until it reaches your desired level of doneness (medium rare is recommended).

Prepare the Leeks

While the spinalis is roasting, slice the leeks and rinse them thoroughly to remove any dirt. In a separate pan, sauté the leeks in olive oil over medium heat until they are soft and caramelized, about 10 minutes.

Cook the Fava Beans

If using fresh fava beans, blanch them in boiling water for 2-3 minutes, then peel off the outer layer. If using frozen, cook according to package instructions. Add the fava beans to the leeks and stir to combine.

Make the Jus

In the same skillet used for the spinalis, pour in the beef stock and stir, scraping up any browned bits. Let it simmer for about 5-10 minutes until slightly reduced. Stir in the Dijon mustard.

Serve

Once the spinalis is done, let it rest for 5 minutes before slicing. Plate the leeks and fava beans, top with slices of spinalis, and drizzle with the mustard jus.