Filet Mignon Florentine

 

Perfect for a Saturday night at home.  Serve with a nice bottle of red wine.

• 3/4 c olive oil 2 filet mignons ½ lb each 
• 1 fresh mozzarella ball  
• 1 small eggplant, peeled and diced  
• 1 shallot, diced 
• 4 ozs mushrooms, sliced 
• ½  c white wine 
• 16 oz fresh spinach

Preheat oven to 350 degrees.

Place half cup of the olive oil in a cast iron (oven proof) skillet over medium high heat, add the filet and sear filets on both sides.  Turn off heat and place skillet in oven for fifteen minutes. Place mozzarella on filets and cook another five minutes.

While filet cooks, in another skillet, place the a quarter cup of the olive oil and cook eggplant for two minutes over medium heat.   Add shallot and cook for two minutes.   Add mushrooms and cook for an additional two minutes.  Add wine and cook for ten minutes.  Add spinach and cook until just wilted.  Remove from heat and place vegetable mixture on a dinner plate.  Place filet over vegetables.