Filetto Balsamico con Spinaci Saltati

Filetto Balsamico con Spinaci Saltati ingredients

• 2 6 oz filet mignon steaks
• 1.5 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 cup balsamic vinegar
• 5 oz fresh spinach
• 1 thinly sliced garlic clove
• 0.125 tsp, optional red pepper flakes

How to make Filetto Balsamico con Spinaci Saltati

1. Pat the filet mignon steaks dry thoroughly with paper towels. Season both sides generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Preheat an oven-safe heavy-bottomed skillet over medium-high heat for 3-5 minutes, until very hot. Add 1 tablespoon olive oil to the pan.
3. Carefully place the seasoned steaks into the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until a deep golden-brown crust forms.
4. For medium-rare, transfer the skillet to a preheated oven at 375°F (190°C) and cook for an additional 5-7 minutes, or until the internal temperature reaches 130-135°F (54-57°C).
5. Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 5-7 minutes.
6. While the steaks rest, prepare the balsamic glaze and spinach. Carefully pour off any excess fat from the skillet, leaving just about a teaspoon. Add 1/4 cup balsamic vinegar to the hot skillet, scraping vigorously with a wooden spoon to deglaze the pan and incorporate any flavorful fond.
7. Bring the balsamic vinegar to a simmer and cook for 2-4 minutes, until it has reduced slightly and thickened to a syrupy consistency. Be careful not to over-reduce, as it can burn quickly. Pour the balsamic glaze into a small bowl and set aside.
8. In the same skillet (no need to clean), add 1/2 tablespoon fresh olive oil over medium heat. Add the 1 thinly sliced garlic clove and 1/8 teaspoon red pepper flakes (if using) and cook for 30 seconds until fragrant, being careful not to burn the garlic.
9. Add 5 oz fresh spinach to the skillet in batches if necessary. Sauté for 2-3 minutes, tossing constantly, until the spinach has wilted completely. Season the spinach with a pinch of salt and pepper to taste.
10. Slice the rested filet mignon steaks against the grain into thick medallions. Serve immediately with the sautéed spinach on the side, drizzled generously with the warm balsamic glaze.

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