8 Oz. Filet Recipe
Gouda Potato Cake, Chili Seared Spinach, Cabernet Jus
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Ingredients
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Main Dish
Method
Cooking Instructions
- 1
Prepare the Gouda Potato Cake
In a bowl, combine the mashed potatoes and grated Gouda cheese. Mix well and form into small cakes. Heat a non-stick skillet over medium heat, add a tablespoon of olive oil, and cook the potato cakes for 3-4 minutes on each side until golden brown. Remove and set aside.
- 2
Cook the Filet Mignon
Season the filet mignon with salt and black pepper. In the same skillet, add another tablespoon of olive oil and sear the filet for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Let it rest for a few minutes before slicing.
- 3
Sauté the Spinach
In the same skillet, add the butter and heat until melted. Add the fresh spinach and chili flakes, sautéing for about 2-3 minutes until wilted. Remove from heat.
- 4
Make the Cabernet Jus
In another saucepan, bring the cabernet sauvignon to a simmer over medium heat. Reduce by half, about 5-7 minutes, to create a thick sauce. Season with salt to taste.
- 5
Serve
On each plate, place a potato cake, a slice of filet mignon, and a serving of sautéed spinach. Drizzle the cabernet jus over the top for added flavor.
