Filet Mignon with Butter Sauteed 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 sauteed 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 sauteed spinach
- Carbohydrate 0.0165571874994325 g
- Cholesterol 1.27096353963312 mg
- Fat 0.480293384649501 g
- Fiber 0.006625 g
- Protein 0.00776223957529375 g
- Saturated Fat 0.303904791180811 g
- Serving Size 1 1 Serving (1g)
- Sodium 21.8361432237187 mg
- Sugar 0.0099321874994325 g
- Trans Fat 0.0336002603629623 g
- Calories 4 calories
Step-by-step
- 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.
Choosing the Right Pan for High Heat
Swapping a stainless steel pan for a heavy cast iron skillet alters the crust formation entirely because cast iron retains thermal energy much more efficiently. When searing thick cuts of meat at high temperatures, the metal must not drop significantly in temperature upon contact. Preheat the skillet for at least five minutes until a drop of water dances and evaporates instantly. Salting the bare bottom of the skillet directly draws surface moisture away from the meat instantly, facilitating rapid Maillard browning without requiring excess oil.
Controlling Moisture During the Sauté
Spinach releases a high volume of water intracellularly upon heating, turning a dry sauté into a boil if the pan is overcrowded. Using a wide skillet ensures maximum evaporation surface area so the leaves wilt uniformly within 90 seconds. Fresh spinach retains cellular structure and structural rigidity that frozen varieties lack, yielding a distinct textural contrast against the tender beef. Squeeze thawed frozen spinach rigorously to extract excess liquid if fresh greens are unavailable, though the resulting mouthfeel will be noticeably softer.
Managing the Cook Times
Butter contains milk solids that burn quickly at high smoke points, meaning the spinach pan must be kept at a moderate medium heat separate from the steak. Turn the butterflied steak frequently every 45 seconds to ensure even internal heat penetration without overcooking the exterior edges. Remove the meat from the heat immediately when the center reaches an internal temperature of 130 degrees Fahrenheit for medium-rare doneness. Rest the protein for five minutes on a warm plate to allow redistributed juices to settle before serving.
