Ruth’s Chris Filet Mignon with Spinach Rockefeller Topper

Instructions:

1. Remove the filet mignon from the refrigerator 30 minutes before cooking. Pat dry and season generously with salt and black pepper.
2. Heat the olive oil in a cast-iron skillet over high heat until shimmering.
3. Sear the filets for 3 to 4 minutes per side, until a deep golden crust forms.
4. Add the butter to the skillet and baste the steaks for about 1 minute.
5. Transfer the skillet to a 400°F (205°C) oven and cook for an additional 4 to 6 minutes for medium-rare, or to desired doneness. Remove and let rest.
6. In a separate skillet, melt the butter over medium heat. Add the garlic and shallot and sauté until soft and fragrant.
7. Stir in the spinach, heavy cream, and cream cheese, cooking until smooth and creamy.
8. Add the Parmesan cheese, nutmeg, black pepper, and optional wine or Worcestershire sauce. Cook until thick and rich.
9. Spoon generous amounts of the spinach Rockefeller topping over the rested filets and serve immediately.

Variations

• Substitute Gruyère for Parmesan for a deeper, nuttier flavor.
• Add finely chopped mushrooms to the spinach mixture for extra depth.
• Use fresh spinach sautéed and thoroughly drained instead of frozen.
• Finish the topped steaks under the broiler for a lightly browned crust.

Tips

• Always let steaks rest before topping to keep them juicy.
• Squeeze spinach extremely dry to avoid a watery topping.
• Use a meat thermometer for precision; 130°F (54°C) is ideal for medium-rare.
• Finish with a spoonful of sizzling butter just before serving for authentic steakhouse flavor.