Filet Mignon with Spinach

Name: Filet Mignon with Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
Ingredients: 2 filet mignon steaks (about 6 oz each); Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 4 cups fresh spinach, washed and dried; 2 cloves garlic, minced; 1 tablespoon lemon juice; Salt and pepper to taste

Highlighted under: Comfort Food

I absolutely adore preparing filet mignon with spinach. It's an elegant dish that impresses anyone at the dinner table. The combination of tender steak and vibrant greens creates not only a feast for the eyes but also a symphony of flavors. As a meat lover, I find the rich and buttery texture of filet mignon complemented perfectly by the slightly bitter taste of sautéed spinach. The quick cooking time makes it an ideal choice for weeknight dinners or special occasions that call for something extraordinary.

Created by

Emily

Last updated on 2026-01-22T10:53:28.103Z

During one of our weekend dinners, I decided to elevate our usual steak night with a filet mignon and fresh spinach. The idea was to create a dish that was not only flavorful but also simple to execute. I found that searing the filet at a high temperature helped lock in the juices, resulting in the most tender steak I've ever made.

For the spinach, I opted for a quick sauté with garlic and a hint of lemon juice, enhancing its flavor without overpowering the dish. The contrast between the richness of the filet and the freshness of the spinach was truly delightful, making it a meal I will prepare again and again.

        Why You'll Love This Recipe
        Perfectly tender steak paired with healthful spinach.
Quick to prepare, making it perfect for any occasion.
Elegant presentation that will impress guests.

      

Mastering the Filet Mignon

Cooking filet mignon to perfection requires attention to detail, particularly with seasoning and cooking time. Generously seasoning your steaks with salt and pepper enhances the natural beef flavor and creates a delicious crust when seared. For medium-rare, aim for an internal temperature of about 130°F (54°C). Invest in a meat thermometer to avoid guesswork. As a pro tip, let the steaks rest for 5-10 minutes after cooking; this helps redistribute the juices, ensuring a moist and tender bite.

Choosing the right skillet can greatly influence your cooking outcome. A cast-iron or stainless-steel skillet retains heat better than non-stick options, allowing for an excellent sear. Preheating the skillet properly is crucial—allow it to heat for several minutes until shimmering. When adding the butter for basting, keep an eye on its color; it should turn a light golden brown without burning. This adds a rich, nutty flavor to the filet, enhancing the overall taste profile.

Perfectly Sautéed Spinach

Sautéing spinach might seem straightforward, but a few techniques can elevate the dish. Start by ensuring the spinach leaves are completely dry; excess water can cause steaming instead of sautéing. This can lead to a soggy texture. If you have leftover spinach, you can add it to the pan without overwhelming the garlic, allowing for even cooking. Look for vibrant, bright green leaves, which indicate freshness and optimal flavor.

Incorporating lemon juice at the end of cooking the spinach not only brightens the dish but also enhances the savory flavors of the steak. For a twist, try adding a pinch of red pepper flakes for heat, or a dash of nutmeg for warmth. These additions bring complexity to the dish without overshadowing the main components. If you're preparing this meal for a crowd, consider sautéing in batches to maintain quality and avoid overcrowding the pan.

Ingredients

For the Filet Mignon

2 filet mignon steaks (about 6 oz each)
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter

For the Spinach

4 cups fresh spinach, washed and dried
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper to taste

Prepare all ingredients before starting the cooking process for the best experience!

Instructions

Preparation Steps

Prepare the Filet Mignon

Season the filet mignon steaks generously with salt and pepper on both sides. In a heavy skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or longer to reach your desired doneness.

Add the butter in the last minute of cooking and baste the steaks with the melted butter.

Sauté the Spinach

In another pan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until just wilted, about 2-3 minutes, stirring frequently.

Remove from heat and drizzle with lemon juice, seasoning with salt and pepper.

Plate and Serve

Place the seared filet mignon on a plate alongside the sautéed spinach. Optionally, drizzle any pan juices over the steak for extra flavor. Serve immediately and enjoy!

Make sure to let the filet mignon rest for a few minutes before slicing to retain its juices!

Pro Tips

For an added touch, consider topping your filet mignon with a dollop of herb butter or serve with a side of roasted vegetables for a complete meal.

Serving Suggestions

Pair this filet mignon with a rich red wine like Cabernet Sauvignon or a full-bodied Merlot to complement the steak's flavors. A side of roasted potatoes or a creamy risotto can also elevate your meal, providing balance to the dish. Additionally, consider a light salad topped with balsamic vinaigrette; it brings a refreshing contrast to the richness of both the steak and the sautéed spinach.

If you're looking for a unique presentation, try slicing the filet mignon against the grain and placing it atop the spinach. This allows the vibrant green to contrast beautifully with the deep red of the steak, making for an impressive visual. I also recommend garnishing with freshly cracked black pepper or a sprinkle of sea salt right before serving for an extra burst of flavor.

Storage and Reheating Tips

Leftover filet mignon can be stored in the refrigerator for up to three days. To maintain the meat's texture and flavor, wrap it tightly in plastic wrap or place it in an airtight container. For the sautéed spinach, it’s best enjoyed fresh, but if you have leftovers, they can be refrigerated for up to two days. Reheating spinach can result in a mushy texture, so use minimal heat on the stovetop or microwave just until warmed through.

If you plan to make this dish ahead of time, consider cooking the steaks and spinach separately. This allows you to reheat each component as needed, ensuring that the filet retains its juiciness and the spinach doesn't overcook. For the steak, reheating in a skillet over low heat with a cover is ideal—it warms through without drying out. If you're reheating in the microwave, do it in short intervals to avoid toughening the meat.

Questions About Recipes

→ What is the best way to season filet mignon?

A simple seasoning of salt and pepper works wonders. You can also add your favorite herbs like thyme or rosemary for extra flavor.

→ Can I cook filet mignon on a grill?

Absolutely! Preheat the grill and cook the filet for about 4-5 minutes per side, depending on thickness and desired doneness.

→ How do I know when the filet mignon is cooked to my liking?

Using a meat thermometer is the best way to check doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).

→ Is it necessary to let the steak rest before cutting?

Yes, letting the steak rest for about 5 minutes allows the juices to redistribute, resulting in a juicier bite.