Filet Mignon with a Spinach Salad in a Frico cup

Filet Mignon is such a lovely cut of beef and the most tender that you can cut it with a butter knife when cooked to perfection. I like to buy mine from my local butcher. You’d be surprised at the difference in cut and price.

  • (2) 1/2 pound filets, seasoned with salt, pepper, and garlic powder at close to room temperature
  • 2 tablespoons butter, unsalted
  • 1/2 bunch of fresh spinach leaves, rinsed, dried and cut in thin slices
  • 1/2 red onion, sliced thin
  • 2 tablespoons sliced almonds, toasted
  • 2 oranges, 1/2 of 1 juiced and 1 1/2 sectioned
  • 1/2 lemon, juiced
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup Parmesan cheese, each frico, finely shred
  • salt and pepper to taste
Heat a medium sized seasoned iron skillet  on medium high. Add butter and seasoned Filet Mignon and cook for 8 minutes on each side. Meanwhile, heat oven at 400 degrees.  Place steaks in oven for 10 minutes along with Frico. Frico 1/4 cup of finely shred rounds of Parmesan cheese on a silicone sheet placed on a cookie sheet. Bake for 10 minutes until browned and crispy. Mold into a small bowl by placing in a muffin pan. Put chopped spinach leaves, sliced onions, almonds, and sectioned oranges in a bowl. Pour dressing made from 1/2 juiced orange, 1/2 juiced lemon, olive oil, and salt and pepper over spinach salad and serve in Parmesan cup.

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