Pan Seared Filet Mignon + Red Wine Reduction Sauce + Cream of Spinach



I found this beautiful filet mignon on super sale at the grocery store. I decided to make a steak house style dinner with roasted potatoes, cream of spinach and a red wine reduction. It was so good. I like my beef a bit rare so adjust your cooking time for how you like it.


Pan-Seared Filet Mignon


1 filet mignon, about 2 inches thick

  • olive oil to coat

Kosher salt and ground black pepper

3 Tbs. Butter

rosemary or thyme sprigs

2 garlic cloves, just smashed once with a knife you can leave the skin on


Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

When the oven reaches temperature, remove the skillet and place on the range over high heat. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

Immediately place the steak in the middle of the hot, dry skillet. Cook 1 minute without moving. Turn with tongs and cook another 1 minute, then add butter, rosemary or thyme and garlic and put the pan straight into the oven for 5 minutes. Flip the steak and cook for another 5 minutes. Every 2 or 3 minutes baste steak with butter.

Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.


Cream of Spinach


1 bag of spinach

1 Tbs. butter

1 shallot, minced

¼ cup cream

¼ cup parmesan cheese

½ tsp. nutmeg



Put all of spinach in food processor and pulse till completely chopped. Heat skillet over medium low heat, add butter and shallots and cook till soft, about 10 minutes. Add minced spinach. Add cream and heat until a bit thick, about 2 minutes. Take off heat and add parmesan cheese. Mix in nutmeg and salt and pepper.


Red Wine Reduction Sauce


1 Tbs. butter

1 small shallot, minced

1 cup red wine



Heat butter in sauce pan over medium high heat and add shallot. Cook for a few minutes then add red wine. Turn heat down till wine is simmering. Cook till reduced to half about 12 minutes. Add butter by tablespoon until sauce is correct consistency.


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