Seared Filet Mignon with Vegetables

Ingredients

• 2 steaks (6 oz each) filet mignon steaks
• 1 medium, sliced zucchini
• 8 oz, sliced cremini mushrooms
• 1 cup, halved cherry tomatoes
• 2 cups baby spinach
• 2 tbsp olive oil

Instructions

1. 1

   Pat the 2 filet mignon steaks dry and season both sides with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering.

2. 2

   Add the steaks and sear until a golden-brown crust forms, about 4 minutes per side for medium-rare. Transfer to a plate and let rest while you cook the vegetables.

3. 3

   In the same skillet, add the remaining 1 tbsp olive oil, 1 sliced zucchini, and 8 oz sliced mushrooms. Cook over medium-high, stirring occasionally, until tender and lightly browned, about 5 minutes.

4. 4

   Add 1 cup halved cherry tomatoes and 2 cups baby spinach. Cook until the spinach wilts and tomatoes soften, about 2 minutes. Season with salt and pepper.

5. 5

   Slice the rested steaks against the grain and serve over the vegetables, spooning any juices from the plate on top.

Tools you’ll need

• Large skillet
• Cutting board
• Chef's knife
• Tongs

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