Steak and mushrooms alla Fiorentina


2 tablespoons vegetal oil

1 filet mignon steak, 2 cm thick (approx. 450g), cut in sticks

1 onion, small, sliced (approx. ¼ cup)

4 cups spinach (baby) leaves, fresh

1 can Campbell’s® Cream of Mushrooms (305g)

1 cup water

1 tomato, big, roughly cut

Black pepper, ground, to taste

  1. Heat a tablespoon of oil in a frying pan at medium-high temperature. Add the filet mignon and cook it until it browns, turning from side to side occasionally. Remove the meat and reserve it.
  2. Heat the rest of the oil in the frying pan at medium temperature. Add the onion until it browns. Add the spinach and cook until it withers.
  3. Add the Cream of Mushrooms and water to the frying pan and heat it until it boils. Put the meat back in the pan and turn the temperature to low. Cook until the meat is done. Serve it over the tomato and season with black pepper.


Suggested consumption: serve it with Penne Rigate De Cecco and green salad seasoned with Maille Original Dijon mustard. For dessert, fruit salad.


Preparation time: 15 minutes

Cooking time: 20 minutes

Source: Campbell’s Kitchen