Pan Seared Fillet Mignon on Creamed Spinach

You can use any nice cut of beef if you don't want to spring for fillet mignon. The real beauty of this dish is the horseradish creamed spinach.

3/4 lb beef fillet mignon, enough for two portions

4 cups fresh baby spinach leaves

1 small shallot, minced

1 clove garlic, minced

1/4 cup creme fraiche (or sour cream)

1 Tbsp prepared horseradish

Preheat oven to 400F. Season fillet with salt and pepper to taste. Sauté the shallot in a skillet for about 5 minutes until soft. Remove shallot to a bowl.

Brown each side of the fillet in the skillet with a dash of olive oil.

Set fillet in oven either in the skillet or other oven-going pan. Roast fillet until desired doneness - about 125F for rare using a thermometer.

Meanwhile, toss the spinach into a wide skillet and wilt the leaves, allowing them to release their water. Remove excess water with a spoon if necessary. Add the garlic and cook another 2-3 minutes. Return the shallots to the spinach and add the creme fraiche and horseradish. Heat through to bubbling, and allow the spinach to achieve a creamy consistency.

When fillet has reached about 5 degrees below the point of desired doneness, remove from the oven to a cutting board. Cover with aluminum foil and allow to rest for 3-5 minutes.

Slice and serve on a bed of spinach with favorite side dish.

Serves 2.

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