Prep time: 5 minutes (not including time to make hollandaise)
Cook time: 10 minutes
Yield: 2 servings
INGREDIENTS:
- 1 tablespoon keto fat, for frying
- 2 (3-ounce) filet mignons, about 1¼ inches thick
- 1½ teaspoons fine sea salt
- ½ teaspoon ground black pepper
- 1 large tomato, thinly sliced
- 2 tablespoons minced shallots
- 2 cups fresh spinach
- ¼ cup Easy Basil Hollandaise
INSTRUCTIONS:
- Heat a cast-iron skillet over medium-high heat, then put the fat in the pan. While the skillet is heating, pat the steaks dry with a paper towel and season well with the salt and pepper. Place the steaks in the hot fat and sear on one side for 3 minutes, then flip and sear on the other side for 3 minutes or until done to your liking. (A total of 6 minutes’ cooking time will give you medium-rare steaks.) Set the steaks on a cutting board to rest for 10 minutes while you prepare the rest of the meal.
- Place 3 slices of tomato on each plate. Place the shallots in the skillet in which you cooked the steaks and sauté over medium-high heat for 2 minutes. Add the spinach and sauté for another 2 minutes or until wilted. Season to taste with salt. Top the tomatoes with the wilted greens.
- Place a rested steak on top of the greens, then drizzle 2 tablespoons of the hollandaise over each steak.
- This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the steak on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
