Every once in a while I love to spoil my husband and I with this wonderful dish. We set the table and sit down with no distractions. This fine meal has a way of encouraging great conversation and relaxation.
1/2 pound Filet Mignon
For the salad:
4 slices bacon (nitrite and nitrate free)
2 cups organic baby spinach
1/4 cup Blue Cheese crumbles
4-6 thinly sliced of Red Onion
3 TBSP Cashews
For the dressing:
2 TBSP Bacon Grease
2 TBSP Red Wine Vinegar
1/3 TSP Dijon Mustard
1/4 TSP Honey or Maple Syrup
Salt & Pepper to taste
Remove the filet mignon from package and pat dry. Season generously with salt and pepper. Set aside.
In a large frying pan, cook the bacon until crisp. While the bacon cooks, remove stems from spinach, rinse and drain or spin in your salad spinner. Place the spinach in a large bowl and set aside.
Slice the onion and coarsely chop the cashews. Set aside.
When the bacon is done, remove from pan and drain on a plate with a paper towel. Reserve the bacon grease. Wipe excess grease from the pan with a paper towel.
In a small pot, measure out 2 TBSP of reserved bacon grease. Add the vinegar, mustard, and honey or maple syrup. Season with salt and pepper. Combine and cook over medium heat. Bring to a boil, reduce heat to medium-low and simmer 3-5 minutes.
While the dressing simmers, coarsely chop the bacon. Set aside.
In the same pan used to cook the bacon, bring to a medium-high temperature. Add filet mignon and cook 6-8 minutes per side for rare. For medium or medium-well, turn heat down to medium and cook another 5-8 minutes, turning frequently. Remove from pan and let rest while you bring the salad together.
Bring it together
Spoon half of the dressing onto the spinach and toss thoroughly. Add more dressing if desired and toss. Top with onion, bacon, blue cheese and cashews.
Serve the filet and salad together on the same plate.