Serves: 2
Submitted by: Stubb's
1.19.2004

Ingredients

6 oz Stubb's Beef Marinade
2 cuts of filet mignon about 1 inch thick each
2 bunches of fresh spinach
2 cloves of garlic finely diced
extra virgin olive oil
aged balsamic vinegar
kosher or sea salt and fresh ground pepper (to taste)
prepared horseradish
(Kraft is fine)

Instructions

Place your beef filets in a sealable plastic bag (Ziploc style) pour in 6 oz of Stubb's Beef Marinade. Place in fridge from 30 minutes to overnight (the longer you marinate the stronger the flavor) turning bag over once half way through to marinate both sides. Thoroughly wash spinach and pat dry with paper towels.

Preheat oven to 425 degrees. Preheat your skillet on the stovetop with a tablespoon of olive oil. Remove filets from marinade (discard the remaining marinade) then salt and pepper to taste on both sides. When the skillet is just at the smoking stage, place your filets on the skillet. (You will want to have your vents on, as this can get quite smoky.) Do not move the filets in the pan as they are searing. Sear for 5 minutes on one side then turn filets and place in your preheated oven in the same pan you used to sear them. Cook in the oven for 5 minutes for rare, 7 minutes for medium rare or 9 minutes for medium.

Remove skillet from oven place on stovetop with your burner on medium. Remove filets and set on cutting board to rest. Add a tablespoon or so of balsamic vinegar to the skillet to deglaze add the spinach and a tablespoon or so of olive oil. (Remember not to touch the skillet handle without a potholder; it's very, very hot!) Add your diced garlic and stir until spinach is wilted.

Serve filets with a little bit (a very small dollop will do) of the prepared horseradish on top and the wilted spinach on the side.