Fillet Mignon with Butter Sautéed Spinach

  • 08.23.13
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Fillet mignon with butter sautéed spinach.

Light, simple and fast are the words best describe our dinner last night. A juicy fillet mignon steak butterflied served over a bed of butter sautéed spinach.

I butterflied the steak as it was an 8 ounces and to cook it faster and evenly, I cut it 3/4 thru the middle and paid close attention and turning it often while searing.

To close a perfect evening, we had a great bowl of fresh peaches with a dash of sugar.

Bon Appetit!!

Giangi

 

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FILLET MIGNON WITH BUTTER SAUTEED SPINACH

1 Fillet mignon per person, butterflied

Salt
Spinach stems removed and well washed
Butter
Salt and pepper
Place a large skillet over high heat. Sprinkle generously the bottom of the skillet with fine salt. When the skillet is hot add the steaks to sear and turn often.
In a separate skillet melt 2-3 tablespoons of butter and sauté the spinach. Season with salt and pepper.
When welted remove and place on plate and top it with the steak.
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