Blue Cheese & Spinach Filet Mignon
1 (8-10-ounce) beef tenderloin/filet mignon
3 tablespoons olive oil
Salt and black pepper
1 tablespoon butter
1 small leek, halved, cleaned and sliced thinly
1 pint cream
3 cloves of garlic, minced
2 ounces blue cheese, crumbled
1 cup fresh mushrooms, sliced
1 pound fresh spinach, cleaned
Heat the grill. Heat the oven to 450 degrees F.
Season the filet with 1 tablespoon olive oil, salt, and pepper and set aside. In a medium saute pan, heat the butter on medium high and add the leeks. Sweat the leeks allowing no color, just cook until clear. Add the cream, 1 clove of the garlic and the blue cheese and turn heat to low and simmer for about 20 to 25 minutes, or until the cream has thickened. Add salt and pepper, to taste, and set aside.
Place the filet on the hot grill and mark on the both sides. Place the steak in the oven to finish cooking to desired temperature. Medium rare is about 12 to 15 minutes. Pull from the oven and let rest for 10 minutes before cutting. In a large saute pan, heat 2 tablespoons of olive oil on high heat and add 2 cloves of minced garlic, and cook quickly until golden brown. Add in the spinach and mushrooms. Turn heat to medium. Begin turning the spinach until wilted completely. Season with salt and pepper.
To plate, use a warm plate and place the spinach first. Slice the filet in 1/2, width-wise. Place the bottom half on the spinach and pour 2 tablespoons of the leek mixture on the filet and place the second part of the filet on top. Spoon 3 to 4 tablespoons of the leeks on top of the filet