- 8 oz Filet Mignon
- 2 oz Castillo Blue Cheese
- 1 bag baby spinach
- 1 TBSP Ginger garlic paste
- 2 TBSP Extra Virgin Olive oil
1Place a cast iron skillet on medium high heat. Add 1 TBSP of Extra Virgin Olive Oil to the center of the pan.
2Remove Filet Mignon from the refrigerator. Place Filet Mignon on a plate. Season Filet Mignon on both sides with Kosher salt and Coarse ground black pepper.
3Add Filet Mignon to the pan when the pan starts smoking. Do not move the Filet Mignon. Allow a crust to form on the outside of the Filet before flipping it. The crust will form in about 2-3 minutes.
4Sear the Filet Mignon for an additional 2-3 minutes until a crust forms. Remove from heat and set on a clean dry plate. Cut a 1/2 inch slice of Blue cheese and place on top of the Steak
Place a saute pan on medium heat. Add 2 TBSP of Extra Virgin Olive oil. Add Ginger garlic paste and saute until it starts to perfume. Add baby spinach to the pan and saute until baby spinach wilts.