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Recipe From by Jamie Purviance

Filet Mignon with Gorgonzola Creamed Spinach

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    8 to 10 min.

Serves 4
Prep Time
20 min.
Grilling Time
8 to 10 min.

the Ingredients

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  • filet mignon steaks, each about 225 grams and 3 centimetres thick
  • Extra-virgin olive oil
  • kosher salt
  • coarsely ground black pepper


  • 455 grams fresh baby spinach
  • unsalted butter
  • 30 grams finely chopped shallots
  • minced garlic
  • all-purpose flour
  • 240 milliliters half-and-half
  • ground nutmeg
  • 30 grams crumbled Gorgonzola cheese (about 30 grams)


  • 01 Pat the steaks dry, brush them with oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • 02 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 03 Meanwhile, bring a large pot of salted water to a boil. Add the spinach and cook just until wilted, about 1 minute. Transfer to a large colander and drain extremely well, pressing firmly on the spinach, or wrap in a clean kitchen towel and squeeze to remove as much excess liquid as possible. Coarsely chop the spinach and set aside.
  • 04 In a large skillet over medium–low heat on the stove, melt the butter. Add the shallots and garlic and cook until very tender, 7 to 8 minutes, stirring occasionally. Add the flour and cook until golden brown, about 1 minute, stirring constantly. Increase the heat to medium; gradually add the half-and-half and stir until the mixture thickens, 2 to 3 minutes. Stir in the spinach and nutmeg and cook until heated through, 1 to 2 minutes. Remove from the heat, add the cheese and stir until melted. Cover to keep warm.
  • 05 Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for a few minutes. Serve warm with the Gorgonzola creamed spinach.