Fillets mignons with butter and 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 steaks as is 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.


Fillet Mignon with Butter Sautéed Spinach

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fillets mignon with butter sauteed spinach
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1


  • 8 ounces fillet mignon 1 per person fillet mignon
  • 12 ounces spinach stemmed and washed well spinach


  • 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.


Calories: 78kcal | Carbohydrates: 12g | Protein: 9g | Fat: 1g | Sodium: 268mg | Potassium: 1898mg | Fiber: 7g | Sugar: 1g | Vitamin A: 31900IU | Vitamin C: 95.6mg | Calcium: 337mg | Iron: 9.2mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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