Fillet Mignon with Butter Sauteed Spinach
By: Giangi Townsend
Published: Friday, August 23, 2013 - 11:16am

Ingredients




1 Fillet mignon per person, butterflied
Salt
Spinach stems removed and well washed
Butter
Salt and pepper

Preparation

1 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. 2 In a separate skillet melt 2-3 tablespoons of butter and sauté the spinach. Season with salt and pepper. 3 When welted remove and place on plate and top it with the steak.

About

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