An easy meal for a Saturday night with a nice bottle of red and good loaf of artisan bread, Steak and spinach is sure to please.
I stock up on Filet Mignon when it is on sale for the holidays and freeze it as thick steaks. Pop a few in the refrigerator the night before you plan to serve. In the morning, pat the steaks dry and season with ½ teaspoon kosher salt for each steak and cover loosely with tea towel in refrigerator until ½ prior to cooking. Throw them on the grill, whip up a batch of sautéed spinach with mushrooms, onions and garlic and your family is enjoying steaks better than any local steak house.
Grilled Filet Mignons with Sautéed Spinach Recipe
Serves : 2-4 Prep Time: 10 min Cook Time: 15 -25 minutes
1 Filet per person, 11/2 inches thick
1 teaspoon butter per filet
1 lb fresh spinach
3-4 cloves garlic
1 yellow onion, thinly sliced
1 tablespoon olive oil
1 small leek, thinly sliced
½ pound sliced mushrooms
Salt and pepper
Dry steaks with tea towel and season each steak with 1/2 teaspoon kosher salt. Cover loosely with tea towel and let rest 4-6 hours in refrigerator. Remove and bring to room temperature prior to grilling.
Heat grill and cook steaks over medium heat to internal temperature of your liking.
Remove from grill, top each steak with 1 teaspoon butter, cover and let rest for 10 minutes.
In mean time, sauté onions, leeks and mushrooms until golden brown. Add garlic and sauté one minute longer. Add spinach in batches, stirring and wilting until all spinach has been added to pan, Sauté one or two more minutes season with salt and pepper. Plate spinach and top with steaks. Bon Appétit.