Filet Mignon with Shallot Butter and Creamed Spinach
Filet Mignon with Shallot Butter and Creamed Spinach
CATEGORY: Entrée
TAGS: #Beef #Entrée #Steak #Spinach
Cooking Time
1 hour
Cooking Level
Intermediate
Tools
Frying pan, Mixing bowl
Portion
2 People portions
Ingredients
Filet Mignon:
2 filets mignons, each about 6 oz. and 1 to 1 ½ inches thick
1 teaspoon chopped rosemary and thyme
1 teaspoon chopped garlic
1 tablespoon olive oil
2 tablespoon canola oil
Shallot Butter:
250g unsalted butter, at room temperature
1 shallot
2 tablespoon chopped fresh herbs, such as parsley, rosemary, thyme, and oregano
1 tablespoon red wine
1 tablespoon olive oil
Creamed Spinach:
4 tablespoons unsalted butter
1 small yellow onion
1 clove garlic
2 ¼ pounds fresh leaf spinach
4 ounces cream cheese
½ cup grated Parmesan cheese
Cooking Process
Shallot Butter:
Step 1
Put shallot into the machine 15 seconds, turbo speed 6 to chop
Step 2
Pour canola oil into the machine to sautéed for 5 minutes, 130°C, speed 1 reverse
Step 3
Add red wine into the machine to cook for 2 minutes, 130°C, speed 1 reverse
Step 4
Let cooked shallot cool down to room temperature, then add butter, rosemary, thyme, parsley, and oregano into the machine to whipped for 1 minute, turbo speed 6
Step 5
pour the whipped butter on the saran wrap, then roll butter into a tube; put butter in refrigerator to set
Creamed Spinach:
Step 6
Put onion and garlic into the machine 15 seconds, turbo speed 6 to chop
Step 7
Add butter to sautéed for 5 minutes, 130°C, speed 1 reverse, then pour in the spinach cook for another 10 minutes, 130°C, speed 1 reverse
Step 8
Thicken the spinach by adding cream cheese and parmesan cheese and cook for 5 minutes, 130°C, speed 1 reverse
Step 9
Finish cooking by season with salt and pepper for taste
Filet Mignon:
Step 10
Put the meat, herbs, garlic, and olive oil into a mixing bowl to marinate for 2 hours
Step 11
In a fry pan over medium heat, warm the canola oil until almost smoking. Add the filets and cook, turning once, until browned on both sides, about 5 minutes per side for medium-rare
Step 12
Serve the filets to a warmed platter and top with the herb-shallot butter and creamed spinach on the bottom, enjoy