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.
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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.
