2 pieces 6-8 oz filet mignons
1 bunch of spinach
5 cloves of garlic
2 tablespoons EVOO
4 tablespoons butter
4 sprigs rosemary
4 sprigs fresh thyme
6-8 pieces cipollini onions
¼ cup balsamic vinegar
Salt and pepper


1. Heat a cast iron or saute pan on high heat for the filets
2. Season with salt and pepper
3. Temper the filets for approximately 10 minutes
4. Sear in a cast iron pan until golden brown approximately 3-4 minutes on each side
5. Add 4 cloves of garlic, 4 sprigs of thyme, 4 sprigs of rosemary to the pan
6. Turn the heat to low
7. Add 4 tablespoons of butter
8. Place 2 cloves of garlic and a couple sprigs of rosemary and thyme on top of each filet and baste with the butter until you reach the desired temperature
9. Remove from pan, let rest, serve over a bed of garlic spinach, topped with a few balsamic glazed cipollini onions and enjoy

Pinterest Facebook Twitter

All Recipes