Filet Mignon Pinwheels with Spinach, Sun-Dried Tomato, and Goat Cheese

Filet Mignon Pinwheels with Spinach, Sun-Dried Tomato, and Goat Cheese ingredients

• 1.5 lbs filet mignon roast (center-cut)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper, freshly ground
• 5 oz fresh spinach
• 0.5 cup sun-dried tomatoes (oil-packed), drained and chopped
• 4 oz goat cheese, crumbled
• 2 cloves garlic, minced
• 0.25 cup Panko breadcrumbs
• 2 tbsp Parmesan cheese, grated
• 1 large egg yolk
• 1 tbsp olive oil
• 0.25 tsp salt
• 0.25 tsp black pepper
• 0.5 cup dry red wine (e.g., Cabernet Sauvignon)
• 1 cup beef broth
• 2 tbsp unsalted butter, cold and cubed
• 1 small fresh thyme sprig

How to make Filet Mignon Pinwheels with Spinach, Sun-Dried Tomato, and Goat Cheese

1. Preheat your oven to 400°F (200°C). Prepare the filet: Carefully butterfly the 1.5 lbs filet mignon roast by slicing it lengthwise down the center, but not all the way through, so it opens like a book. Then, using a meat mallet or the flat side of a heavy pan, gently pound the filet to an even 1/2-inch thickness.
2. Prepare the filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the 5 oz fresh spinach and 2 minced garlic cloves, cooking until the spinach wilts, about 2-3 minutes. Remove from heat and squeeze out any excess liquid. Roughly chop the spinach.
3. In a medium bowl, combine the wilted spinach, 1/2 cup chopped sun-dried tomatoes, 4 oz crumbled goat cheese, 1/4 cup Panko breadcrumbs, 2 tablespoons grated Parmesan cheese, 1 large egg yolk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly to combine.
4. Lay the flattened filet mignon on a clean work surface. Evenly spread the spinach-goat cheese filling over the entire surface of the beef, leaving a 1-inch border on one of the long edges.
5. Starting from the long edge opposite the border, carefully and tightly roll the filet into a log. Secure the roll at 1-inch intervals with kitchen twine to maintain its shape, then tie the ends of the roll as well.
6. Season the outside of the rolled filet generously with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Heat 1 tablespoon olive oil in an oven-safe skillet (preferably cast iron) over medium-high heat until shimmering.
7. Carefully place the rolled filet in the hot skillet and sear for 3-4 minutes on each side until beautifully browned all over. This creates a flavorful crust.
8. Transfer the skillet to the preheated oven and bake for 18-25 minutes, or until an internal temperature of 130-135°F (54-57°C) is reached for medium-rare, or 135-140°F (57-60°C) for medium. Remove from the oven and transfer the filet to a cutting board. Tent loosely with foil and let rest for 10 minutes to allow juices to redistribute.
9. While the filet rests, make the pan sauce: Pour off any excess fat from the skillet, leaving just the flavorful browned bits. Place the skillet over medium heat and deglaze with 1/2 cup dry red wine, scraping up the browned bits with a wooden spoon. Simmer for 2-3 minutes until the wine has reduced by half.
10. Add 1 cup beef broth and 1 small fresh thyme sprig to the skillet. Bring to a simmer and cook for 5-7 minutes, until the sauce has thickened slightly. Remove the thyme sprig, then whisk in 2 tablespoons cold, cubed unsalted butter, one piece at a time, until melted and incorporated, creating a glossy sauce.
11. Remove the kitchen twine from the rested filet. Slice the pinwheel into 1-inch thick medallions. Arrange the slices on serving plates and spoon the warm red wine pan sauce generously over the top. Serve immediately.

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