Filet Mignon Stack
Elevate your dinner table with this elegant Filet Mignon Stack, a decadent combination of tender seared filet mignon, creamy garlic mashed potatoes, and sautéed baby spinach, all drizzled with a luscious balsamic honey reduction. Perfect for a special occasion or date night, this recipe layers textures and flavors, showcasing a golden crust on the steak, velvety potatoes, and the subtle earthiness of spinach. Topped with a sprinkle of grated parmesan and fresh cracked pepper, this dish not only pleases the palate but also creates a stunning visual presentation. Ready in just under an hour, this impressive yet approachable recipe is guaranteed to impress your guests while being surprisingly easy to prepare.
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Ingredients
- 4 steaks (6 oz each) filet mignon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 large (approximately 2 lbs) russet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup heavy cream
- 3 minced garlic cloves
- 8 cups baby spinach
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 0.25 cup (grated) parmesan cheese
- 1 small (finely chopped) shallot
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Peel and dice the russet potatoes into 1-inch cubes. Place them in a pot of salted water and bring to a boil. Cook for 10-15 minutes, or until tender. Drain the potatoes.
Step 3
Mash the cooked potatoes with the butter, heavy cream, and minced garlic until smooth and creamy. Set aside and keep warm.
Step 4
In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and let the mixture reduce by half, about 10-12 minutes. Remove from heat and set aside.
Step 5
Season both sides of each filet mignon steak with salt and black pepper.
Step 6
Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat. Sear the filet mignon steaks for 2-3 minutes per side, until a golden crust forms.
Step 7
Transfer the skillet to the preheated oven and cook the steaks to your desired doneness: about 4-5 minutes for medium-rare, or use a meat thermometer (130°F/54°C for medium-rare). Remove from the oven and let the steaks rest for 5 minutes.
Step 8
While the steaks rest, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Sauté the chopped shallot for 1-2 minutes, then add the baby spinach. Cook until wilted, about 3-4 minutes. Season with a pinch of salt and pepper.
Step 9
To assemble the stacks, place a scoop of mashed potatoes in the center of each plate. Top with a layer of sautéed spinach, followed by the filet mignon steak.
Step 10
Drizzle the balsamic reduction over the stack and around the plate. Garnish with grated parmesan cheese and a sprinkle of freshly cracked black pepper, if desired.
Step 11
Serve immediately and enjoy your elegant Filet Mignon Stack!
Nutrition Facts
| Serving size | (5117.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6885.9 |
| Total Fat 235.3g | 0% |
| Saturated Fat 108.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 866.6mg | 0% |
| Sodium 3763.4mg | 0% |
| Total Carbohydrate 892.8g | 0% |
| Dietary Fiber 70.8g | 0% |
| Total Sugars 115.6g | |
| Protein 306.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1314.6mg | 0% |
| Iron 74.2mg | 0% |
| Potassium 23461.7mg | 0% |
Source of Calories