Flirty Filet

Matt Riemer
Servings: 2
15 to 30 min

Beef filet with a side of creamed spinach is the perfect dinner surprise for your significant other!

  • Ingredients
  • step-by-step directions
Flirty Filet
  • 4 ; 3-4 ounce 1-2 inch cut beef filets
Rosemary, Thyme & Garlic Rub
  • 2 cloves garlic (smashed and chopped)
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 1/4 cup extra-virgin olive oil
  • coarse salt and freshly ground black pepper
Creamed Spinach
  • 1 pound leaf spinach
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter (cut into pieces)
  • 2 tablespoons flour
  • 2 cups whole milk (heated)
  • 1/8 teaspoon freshly grated nutmeg
  • 1 tablespoon canola oil
  • 1 shallots (finely diced)
  • 2 tablespoons heavy cream
  • Filet Mignon Prep: Season filet with coarse salt & ground black pepper and let sit at room temperature.
  • Combine the garlic, rosemary, thyme, salt and enough olive oil to make a loose rub. Generously apply rub to each steak.
  • Place Filet on grill and let cook for 3 minutes.
  • Turn Filet (same side) and grill for another 3 minutes. Turn the filet 90 degrees on the grill to create crosshatch marks. Let cook for another 2 minutes. Flip the steak and repeat cooking process. Cooking time is 10 minutes total.
  • Brush the steak with more rub if necessary. Let sit for a few minutes before slicing into 4 pieces each. Serve alongside creamed spinach.
  • Creamed Spinach: Heat large sauté pan over high heat and add damp spinach. Cook over moderately high heat, stirring often, for about 5 minutes. Remove from pan and thoroughly dry spinach. Roughly chop and set aside.
  • Melt the butter in large saucepan over medium heat, slowly whisking in flour and cook until golden, about 2 minutes. Increase the heat to high, and slowly whisk in the warm milk. Cook until sauce thickens and the flour taste has been cooked out. Season with salt, pepper & nutmeg; remove from heat and cover.
  • Heat a large sauté pan over high heat. Add the canola oil and shallots and cook for 2 minutes.
  • Add the drained spinach, season with salt and pepper and toss to coat. Cook until very soft, about 2 minutes. Transfer the spinach mixture to the milk sauce. Return to low heat and cook until combined and hot.
  • Before serving, stir in heavy cream and cook an additional moment; if mixture is too thick, add more warm milk.
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