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1
Heat the grill.
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2
Heat the oven to 450 degrees F.
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3
Season the filet with 1 tablespoon olive oil, salt, and pepper and set aside.
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4
In a medium saute pan, heat the butter on medium high and add the leeks.
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5
Sweat the leeks allowing no color, just cook until clear.
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6
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.
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7
Add salt and pepper, to taste, and set aside.
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8
Place the filet on the hot grill and mark on the both sides.
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9
Place the steak in the oven to finish cooking to desired temperature.
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10
Medium rare is about 12 to 15 minutes.
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11
Pull from the oven and let rest for 10 minutes before cutting.
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12
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.
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13
Add in the spinach and turn heat to medium.
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14
Begin turning the spinach until wilted completely.
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15
Season with salt and pepper.
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16
To plate, use a warm plate and place the spinach first.
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17
Slice the filet in 1/2, width-wise.
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18
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.
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19
Spoon 3 to 4 tablespoons of the leeks on top of the filet.
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20
Place 3 to 5 onion rings on top of the filet and serve hot.
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21
1 bag batter mix
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22
1 dark ale beer
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23
1 large red onion, sliced in 1 inch rings
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24
Heat a fryer or a deep pot halfway filled with oil to 375 degrees F.
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25
In a bowl, mix the batter and beer and whisk until thick.
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26
Coat the onion rings and drop into the hot fryer.
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27
Fry until golden brown and place on a paper towel to absorb the excess grease.
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28
Salt while hot.
