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Materra | Cunat Family Vineyards

Margot's Spinach Feta-Crusted Filet Mignon

Margot's Spinach Feta-Crusted Filet Mignon
Recipe Date:
August 19, 2019
Serving Size:
Cook Time:
Imperial (US)
  • 2 tbsps Olive oil
  • 2 Cloves garlic, chopped
  • 1/2 lb Fresh spinach
  • 2 ozs Feta cheese, cubed
  • 1 oz Cream cheese, softened
  • 2 Filet mignon steaks, salt and peppered
  • 2 Squares frozen puff pastry, thawed and refrigerated
  • For the Béarnaise sauce:
  • 1/4 cup Butter
  • 1 tsp Minced shallots
  • 1 tbsp White wine vinegar
  • 2 Egg yolks, beaten
  • 1 1/2 tsps Lemon juice
  • 1 tsp Dried tarragon
  • 1 tsp Chopped parsley
  • 1/4 tsp Salt
  • Pinch of dry mustard and cayenne pepper

Sauté garlic in 1 tablespoon of olive oil; add spinach and sauté until wilted. Set aside to cool. Add cheeses to mixture, salt and pepper to taste and set aside. Brown seasoned steaks on all sides in remaining olive oil. Place on a foiled lined pan. Top each steak with spinach mixture. Remove puff pastry from refrigerator and cut cross lines on top. Carefully stretch puff pastry to cover each steak. Bake for 12 minutes in 450 degree oven until pastry is golden brown.

Blanch asparagus in salted boiling water for 2 minutes. Transfer to ice bath for 1 minute. Drain and pat dry.

Make Béarnaise sauce:

Melt butter in medium size glass bowl in microwave for 30 seconds. Whisk in shallots, vinegar, egg yolks, cream and lemon juice. Season with tarragon, parsley, salt, mustard and cayenne pepper and mix well. Microwave for 1 minute.

Recipe by Margot Parenteau, Lead Brand Ambassador