Sunday, July 7, 2013

Spinach Stuffed Filet with Avocado Cream Sauce

So my husband is away this week and I decided to experiment with ingredients I love that he is, well, let's just say, not too fond of eating. Tonight's selections include avocado and spinach.
This recipe was a winner! The rolled up filet steak gets filled with cheese and spinach and then topped with a lovely avocado cream sauce. While it tastes completely decadent, it is actually a light indulgence.
I guess while the husband's away, the wife will play.....
Avocado Cream Sauce
1 Ripe Avocado
1 Clove Garlic, Chopped
1 Lime, Zest and Juice
1/8 teaspoon Sea Salt
1/8 teaspoon Cracked Black Pepper
1 Tablespoon Olive Oil
1 1/2 teaspoon Rice Vinegar

Spinach Stuffed Filet
5 Ounce Beef Filet Steak
1 Slice Provolone Cheese, Halved
1/4 Cup Baby Spinach
1 Pinch Salt
1 Pinch Cracked Black Pepper
1 teaspoon Olive Oil
1. Combine all of ingredients for the cream sauce in a food processor. Run until completely smooth. Add additional salt and pepper to taste. Cover and refrigerate until ready to use.
2. Place the filet between two sheets of wax paper. Using either a mallet or rolling pin, flatten the steak until 1/4-inch thick.
3. Sprinkle the steak with salt and pepper. Arrange the provolone cheese on the steak, making sure to not hang over the edge. Top with spinach.
4. Carefully roll the steak, tucking the cheese and spinach on the inside. Use a toothpick to secure. Sprinkle with additional cracked pepper.
5. Heat olive oil over medium heat in a skillet. When hot, place the steak, seasoned side down, in the hot oil. Cook for 5 minutes. Turn and cook for an additional 5 minutes. Rotate to the final side and cook for 5 more minutes.
6. Remove the cooked steak from the pan and allow to rest for 5 minutes.
7. Serve with sautéed vegetables and avocado cream sauce.

Note: Store extra Avocado Cream Sauce in the refrigerator, covered, and use for sandwiches, chicken, or as a dip for veggies.

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