Filet Mignon Stack
Elevate your dinner table with this elegant Filet Mignon Stack, a decadent combination of tender seared filet mignon, creamy garlic mashed potatoes, and sautéed baby spinach, all drizzled with a luscious balsamic honey reduction. Perfect for a special occasion or date night, this recipe layers textures and flavors, showcasing a golden crust on the steak, velvety potatoes, and the subtle earthiness of spinach. Topped with a sprinkle of grated parmesan and fresh cracked pepper, this dish not only pleases the palate but also creates a stunning visual presentation. Ready in just under an hour, this impressive yet approachable recipe is guaranteed to impress your guests while being surprisingly easy to prepare.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 steaks (6 oz each) filet mignon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 large (approximately 2 lbs) russet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup heavy cream
- 3 minced garlic cloves
- 8 cups baby spinach
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 0.25 cup (grated) parmesan cheese
- 1 small (finely chopped) shallot
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the russet potatoes into 1-inch cubes. Place them in a pot of salted water and bring to a boil. Cook for 10-15 minutes, or until tender. Drain the potatoes.
Mash the cooked potatoes with the butter, heavy cream, and minced garlic until smooth and creamy. Set aside and keep warm.
In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and let the mixture reduce by half, about 10-12 minutes. Remove from heat and set aside.
Season both sides of each filet mignon steak with salt and black pepper.
Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat. Sear the filet mignon steaks for 2-3 minutes per side, until a golden crust forms.
Transfer the skillet to the preheated oven and cook the steaks to your desired doneness: about 4-5 minutes for medium-rare, or use a meat thermometer (130°F/54°C for medium-rare). Remove from the oven and let the steaks rest for 5 minutes.
While the steaks rest, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Sauté the chopped shallot for 1-2 minutes, then add the baby spinach. Cook until wilted, about 3-4 minutes. Season with a pinch of salt and pepper.
To assemble the stacks, place a scoop of mashed potatoes in the center of each plate. Top with a layer of sautéed spinach, followed by the filet mignon steak.
Drizzle the balsamic reduction over the stack and around the plate. Garnish with grated parmesan cheese and a sprinkle of freshly cracked black pepper, if desired.
Serve immediately and enjoy your elegant Filet Mignon Stack!
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 28.1 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 261 mg | 20% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5438 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
