This classic dish has been served at New York City's Rainbow Room since the legendary restaurant opened in 1934.
- 3 tablespoons oil
- 8 ounces beef tenderloin, center cut
- Salt and pepper
- 1 tablespoon butter
- 2 sprigs fresh thyme
- 1 clove garlic, smashed or coarsely chopped
Spinach Puree (Fricassee)
- 1/2 cup shallots, peeled
- 1½ tablespoons butter
- 4 cups spinach
- 1 cup watercress, chopped small
- 1 cup parsley, chopped and blanched
- 1/4 cup heavy whipping cream
- Kosher salt
- Freshly ground white pepper
- Roasted vegetables, for serving
For the Filet Mignon:
Pre-heat the oven to 350˚.
In a skillet, heat the oil on medium-high. Season the beef with the salt and pepper.
Place the steak in the skillet and pan sear until it is caramelized on all sides.
Remove from the heat and add the butter, thyme and garlic to the skillet.
Place the skillet in oven and cook for 8 minutes, basting with butter every two minutes.
For the Spinach Puree (Fricassee):
In a skillet, sweat the shallots in butter for 1 minute. Add the chopped spinach, watercress and parsley. Season with a pinch of salt and pepper. Saute until cooked and then add the cream. Taste the dish and add salt and pepper as needed. Allow to cool down.
Lay the Filet Mignon on top of the Spinach Fricassee and serve with roasted vegetables.