Serves: 2
Recipe by Lynmar Estate Chef David Frakes
Beef Marinade
- 2 8oz Beef filets
- 6 cloves garlic, thinly sliced
- 1/4 C Rosemary leaves, whole
- 2 Bay leaves cut into strips
- 1/4 C Corn oil
Place ingredients together in a small dish, cover with plastic wrap and refrigerate overnight.
Crust
- 1 oz Roquefort
- 1 t Black olives, minced (Kalamata, Nicoise or other)
- 1/8 t Garlic, minced
- 1 T Herbs of choice (parsley, chives, marjoram, etc.)
Mix ingredients together in a small bowl with a wooden spoon.
Beef Preparation
- 1 T Seasoned breadcrumbs
- Preheat oven to 400 degrees.
- Remove beef from marinade & season both sides with kosher salt and fresh cracked black pepper.
- Heat an oiled skillet or large pan over medium-high heat.
- Carefully add beef filets and sear for about 4-5 minutes on each side, or until a nice golden brown.
- Remove from pan, but save pan to cook spinach, and place on a rack-lined sheet pan.
- Place beef in oven and cook for about 3-4 minutes, or until thermometer reads 130-135 degrees for rare-medium rare.
- Remove beef from oven, top with cheese-olive crust mix, sprinkle with breadcrumbs and place back in oven for 1-2 minutes.
Caramelized Pearl Onions
- 6-10 Pearl onions, peeled
- 1 T Butter
- 1 t Balsamic Vinegar
- Sauté onions in butter until golden brown, about 10-15 minutes.
- Deglaze with vinegar, season and reserve.
- Salt & Pepper to taste
Wilted Spinach
- 4 Large handfuls spinach, cleaned & de-stemmed
- Heat the pan used to cook the beef, add a little olive oil and add spinach.
- Cook for 2-3 minutes, or until just wilted.
- Season. Salt & Pepper to taste.
To Plate
Place a little spinach in the center of the plate, place beef on top of spinach, then spoon onions around beef. Serve immediately.