Who doesn’t love a great piece of steak, except the non-meat eaters of course. I love steak and if it were up to me, I could eat one every day. But in trying to keep a balance with my healthy eating and cooking goal, I only eat steak once a month and it has to be a filet mignon.

I am however, particular about the cut and often times would go to a specialty meat and poultry shop to purchase just the right cut and size. With that said, I have found a great filet mignon recipe (not that I really ever need a  recipe to prepare the steak)  here and have actually served it up by itself – without a side dish on occasion and then with the spinach sautéed with lemon and garlic and a wonderful french Cabernet Sauvignon. I am not going to recommend the wine because to each his/her own on that one.

Anyway, enjoy the recipe and let me know how it turned out for you.

• 2 teaspoon(s) olive oil
• 4  (4-ounce) beef tenderloin steaks (1 in. thick), trimmed of fat
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground pepper
• 1 ounce(s) Roquefort cheese, crumbled (1/4 cup)

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Directions

1. In 12-inch skillet, heat oil on high until hot. On waxed paper, evenly season steaks, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
2. Add steak to skillet and cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steakto 4 dinner plates; top with Roquefort.

For the Spinach with lemon and garlic recipe

• 1 tablespoon(s) olive oil
• 2 clove(s) garlic, crushed with side of chef’s knife
• 2 bag(s) (10-ounce) spinach, rinsed
• 1 tablespoon(s) lemon juice
• 1/4 teaspoon(s) salt

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Directions

1. In 5- to 6-quart saucepot, heat oil on medium-high until hot. Add garlic and cook 1 minute or until golden, stirring.
2. Add spinach, with water clinging to leaves, in 2 to 3 batches; cook 2 minutes or until all spinach fits in saucepot. Cover and cook 2 to 3 minutes longer or just until spinach wilts, stirring once. Remove from heat. Stir in lemon juice and 1/4 teaspoon salt.

{photo courtesy: James Balgre @ delish.com}