Grilled Filet Mignon with California Raisin-Onion Jam, Baked Tomatoes and Spinach-Peanut Sauté

Baked tomatoes and sautéed spinach garnish the plate for this exceptional filet with raisin-onion jam.



    California Raisin-Onion Jam

    • 1/2 tablespoon olive oil
    • 1/4 medium yellow onion, cut in matchstick-size pieces (julienne)
    • 1 tablespoon balsamic vinegar
    • 1/2 tablespoon honey
    • 3/4 cup California raisins
    • 1/2 sprig fresh thyme
    • 1/2 teaspoon chopped fresh lemon zest
    • Salt and pepper; to taste

    Blue Cheese Glaze

    • 1/2 cup (2 ounces) crumbled Gorgonzola cheese
    • 2 tablespoons mayonnaise
    • 1/2 tablespoon chopped parsley
    • 1/2 tablespoon chopped chives
    • 1/4 teaspoon black pepper

    Baked Tomatoes

    • 3 Roma tomatoes, cut in half lengthwise
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons fresh thyme leaves
    • 2 tablespoons chopped garlic
    • 1/4 cup olive oil
    • Salt and pepper; to taste

    Baby Spinach-Peanut Sauté

    • 3 ounce Applewood (brand) bacon, cut in bite-size pieces
    • 3/4 tablespoon chopped garlic
    • 1 1/2 tablespoons chopped shallots
    • 6 cups (12 ounces) fresh baby spinach leaves
    • 3/4 cup roasted peanuts
    • Salt and pepper; to taste


    • 6 filet mignon (about 4 ounces each)
    • 1/4 cup olive oil
    • Salt and pepper; to taste


    California Raisin-Onion Jam

    Heat oil in a 12-inch skillet over medium heat. Add onions; stir and cook until soft. Stir in vinegar and honey; cook 1 minute more. Add raisins, thyme, lemon zest, salt and pepper; cook over medium heat until most of the liquid is gone. Remove thyme sprig and turn half of mixture into food processor. Pulse 2 to 3 times until smooth. Combine with remainder in skillet and mix well. Set aside to chill.

    Blue Cheese Glaze

    Combine ingredients in small mixing bowl; mix well and set aside.

    Baked Tomatoes

    Toss ingredients all together in a non-reactive baking dish. Spread evenly in single layer and bake at 350°F for 12 to 15 minutes, until slightly browned.

    Baby Spinach-Peanut Sauté

    Meanwhile, cook bacon in large saucepan over medium-high heat for 6 to 7 minutes, until almost crispy. Add garlic and shallot; cook for 2 to 3 minutes longer until soft. Stir in spinach; cook and toss until spinach is wilted, 3 to 4 minutes. Stir in peanuts and season to taste.

    To Serve

    Brush steaks with oil and season with salt and pepper. Spoon 1 or 2 tablespoons of glaze onto each steak. Charcoal grill steaks on high heat for 4 to 5 minutes per side, turning a quarter turn halfway through each side, until done (145°F for medium rare) and glaze is golden brown. Place tomato half on each individual serving plate. Arrange steak on top. Add a tablespoon of onion jam to top of steak. Spoon spinach-peanut sauté along side and serve at once.

    Nutrition Facts Per Serving

    Calories 590 (59% from fat); Total Fat 40g (sat 9g, mono 21g, poly 4g, trans 0g ); Cholesterol 90mg; Protein 35g; Carbohydrate 27g; (Dietary Fiber 4g; Sugars 18g; ); Iron 5mg; Sodium 450mg; Calcium 121mg; Potassium 972mg

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