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Filet Mignon with Spinach & Feta

Filet Mignon w Spinach Feta

Double R Ranch Filet Mignon are the perfect special occasion steak. Shea Goldstein created this special recipe which adds the Greek-inspired ingredients of spinach and feta to make our delicious filets more festive.

Shea Goldstein's Filet Mignon with Spinach & Feta


1 8 oz Double R Ranch Filet Mignon
2 oz. frozen spinach, defrosted and drained
1 tsp lemon juice
1 tsp cayenne pepper flakes
1 tbsp sea salt
1 tbsp pepper
2 tbsp butter, melted
2 tbsp feta cheese, crumbled


  • Heat oven to 500 degrees. Add 2 tbsp olive oil to a cast iron skillet.
  • Bring the filet to room temperature and sprinkle with salt. Let sit for 10 minutes; rinse and dry thoroughly.
  • Salt and pepper filet.
  • Bring oil over medium high heat in cast iron skillet and sear filet for 2 minutes on each side.
  • Put skillet in heated oven and flip steak after 2 minutes.
  • Using a meat themometer, check temp to make sure it's at least 130 degrees for medium rare, 150 for medium and 160 for well done.
  • Add spinach to butter in a small sauce pan over medium heat, stirring occasionally, for about 5 minutes and remove from heat.
  • Add a heaping amount on steak and add Feta cheese on top.
  • Serve.


Keep in mind that the steaks will continue to cook after they're removed from the oven, so my advice is to remove them from heat a minute or two before you think they're perfect. Also, letting them "rest" is a very important - it makes a huge difference when it comes to tenderness.

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  • So...what was the lemon juice listed in the ingredients used for?

    04/18/2017 by JerkChicken

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