Filet mignon with blue cheese and spinach Recipe

1. 1

   Bring fillets to room temperature.

2. 2

   Heat grill.

3. 3

   Salt and pepper the filets.

4. 4

   Lightly brush olive oil on sliced sour dough bread.

5. 5

   If using a batard and slicing yourself.

6. 6

   Slice fairly thin.

7. 7

   (The bread is the bottom layer under the filet).

8. 8

   Grill filets until desired result (medium recommended).

9. 9

   When filets are almost done, toast the sourdough bread on the grill until lightly golden.

10. 10

    Remove all from grill and let filets rest.

11. 11

    Meanwhile, combine olive oil, lemon juice, chopped shallots and salt and pepper to desired taste.

12. 12

    This is the dressing for the spinach.

13. 13

    Once you have achieved the desired taste.

14. 14

    Lightly dress the spinach in a bowl.

15. 15

    Assemble:

16. 16

    Place one toasted sour dough bread slice on each dinner plate.

17. 17

    Sprinkle with crumbled blue cheese and top with filet.

18. 18

    Top filet with spinach salad.

19. 19

    The heat from the filet melts the blue cheese and slightly wilts the spinach.

20. 20

    Enjoy!

21. 21

    You can serve with a side of your choice of it can also be served as an entire meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.