Pan Seared Filet with Kale and Spinach Saute

There is nothing my husband loves more than a good filet.  Filet or beef tenderloins are the most tender cut of beef and tend to have the least amount of fat.  The best way in my opinion to cook a filet is pan seared.  If you don't have a grill pan, then a stainless steel pan will also work.  The key to searing a steak is making sure the pan is nice and hot!

The mildly crunchy and earthy kale and spinach sauté pairs extremely well with the tender and buttery smooth filet.  Serve the steak and greens ensemble with a simple baked sweet potato or just as is.  It is so easy to make and is oh so wonderful to eat!


Makes:  4 servings

Ingredients

4 Filet Beef, 6 oz each
2 cups kale, washed
2 cups spinach, washed
3 tbsp olive oil
1 garlic clove, chopped
1 tablespoon water
salt and cracked pepper

Directions

1.  Make sure filet have been sitting out of the fridge for 20-30 minutes
2.  Sprinkle filets with salt and cracked pepper
3.  Heat a grill pan at medium heat.  Add 2 tablespoon of olive oil.
4.  Add filet steaks and let cook for about 3-4 minutes on each side, depending on how you prefer your steaks cooked and thickness of steaks. (I normally sear/cook steaks at 4 minutes on each side for medium).  Let stand for 4-5 minutes when done.
5.  Meanwhile heat a pan with remaining olive oil.  Add garlic.
6.  Gently fry garlic for 1-2 minutes.
7.  Add kale, spinach and water.   Cook through until lightly wilted and vibrant in color.. about 3-5 minutes.
8.  Salt and pepper to taste.
9.  Serve immediately with your filet.