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.