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Balsamic Tenderloin Fillets On A Bed of Sautéed Spinach Recipe

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Balsamic Fillets

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INGREDIENTS:
 
Filets:
-4 - 4 -6 oz. filet mignon
-2 tablespoons of Sonoma Farm Steak Rub
-1/4 cup of Sonoma Farm Balsamic Traditional Barrel Aged 
-2 tablespoons of Sonoma Farm Extra Virgin Olive Oil
 
Mushrooms:
-1 -16 oz. package of button mushrooms cleaned, stem removed and sliced or your favorite mushroom
-1/4 cup of shallots peeled and diced
-3 tablespoons of Sonoma Farm Extra Virgin Olive Oil
-A sprinkle of kosher salt and fresh ground pepper
 
Spinach:
-8 cups of fresh spinach chopped
-4 cloves of garlic crushed through a garlic press
-2 tablespoons of Sonoma Farm Extra Virgin Olive Oil
-1/2 teaspoon of Tuscan Seasoning
 
Garnish:
-Fresh grated parmesan cheese or ricotta salata
 
TECHNIQUE:
In a large Ziplock bag mix together seasoning, balsamic vinegar and oil.  Add filets, closes and massage marinade to evenly coat fillets.  Place the filets in the refrigerator to marinade for at least 4 hours or overnight if possible.  Massage the filets a couple of times during the process and turn bag to allow all sides of fillets to be evenly coated with the marinade.
 
 
 
Heat a grill to a medium high heat.  Sear each side of filet for about 4 - 5 minutes that will normally yield a meat cooked to medium rare.  If you prefer your meat medium well cook longer.  Doneness of the filet will depend on the thickness of the filet and the type of grill you are using.  Once grilled to desire doneness, remove and let rest for 10 minutes.
 
 
 
While meat is resting, sauté the mushrooms.  In a large skillet over medium high heat add olive and mushrooms, sauté until they begin to release their liquid and add shallot and salt and pepper and sauté for about 2 – 3 more minutes.  Set aside and sauté spinach by adding olive oil to a large skillet over medium high heat.  Add spinach and garlic and sauté until wilted about 1 -2 minutes.
 
 Plate by making a bed of spinach on a plate, add a filet and top with the sautéed mushrooms.  Serve with grated parmesan cheese or ricotta salata cheese, if desired.