Are you ready to transform an ordinary dinner into an extraordinary culinary adventure? This Griddled Fillet of Angus Beef with Spinach and Mushrooms isn't just a meal—it's a gourmet experience that promises restaurant-quality flavor right in your own kitchen. With perfectly caramelized beef, tender wilted spinach, and golden mushrooms, this recipe is about to become your new go-to dish for impressing guests or treating yourself to a luxurious dinner.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: British
Serves: 2 servings
Ingredients
- 2 Angus beef fillets
- 200g fresh spinach
- 100g mushrooms, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove Angus beef fillets from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Pat beef fillets dry with paper towels to remove excess moisture, which helps achieve better surface caramelization.
- Season both sides of the fillets generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Heat a griddle pan or heavy-based skillet over high heat, adding 1 tablespoon of olive oil and ensuring the surface is very hot before cooking.
- Place beef fillets onto the hot griddle, cooking for approximately 3-4 minutes on each side for medium-rare, turning only once to develop a rich, caramelized crust.
- While beef is cooking, sauté sliced mushrooms in a separate pan with remaining olive oil over medium heat until golden brown and tender, about 4-5 minutes.
- In the same mushroom pan, quickly wilt fresh spinach leaves, cooking for 1-2 minutes until just tender and bright green.
- Remove beef from griddle and let rest on a warm plate for 5 minutes to allow juices to redistribute, which ensures maximum tenderness.
- Plate the rested beef alongside wilted spinach and sautéed mushrooms, drizzling any remaining pan juices over the dish.
- Serve immediately, garnishing with optional fresh herbs like thyme or parsley if desired.
Tips
- Temperature is Key: Always let your beef reach room temperature before cooking to ensure even heat distribution and perfect doneness.
- Dry Meat = Better Sear: Use paper towels to remove excess moisture from the beef fillets, which helps create that beautiful, crispy caramelized exterior.
- Don't Overcrowd the Pan: Cook the beef in batches if necessary to maintain high heat and achieve that perfect golden-brown crust.
- Rest Your Meat: Allowing the beef to rest after cooking is crucial—it helps redistribute juices, ensuring each bite is incredibly tender and flavorful.
- Use High-Quality Ingredients: Choose fresh, high-grade Angus beef and fresh vegetables to elevate the overall taste of the dish.
- Watch Your Cooking Time: For medium-rare, aim for 3-4 minutes per side, but adjust based on the thickness of your fillets and your preferred doneness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 100mg
