Bite with Belkys: Filet mignon with spinach stuffed tomato and sautéed mushrooms

The Chef: John Pappa
The Restaurant: Tropical Acres Steakhouse
The Dish: Filet Mignon with spinach-stuffed tomato and sautéed mushrooms

Ingredients for Spinach stuffed tomato:

2 Tbs. of garlic butter
1 tsp. of garlic, minced
2 Tbs. of onion, chopped
1 10 oz. package of frozen spinach (defrosted, drained and squeezed dry)
1/4 cup of heavy whipping cream
1/4 cup of parmesan cheese, grated
3 dashes of nutmeg
salt & pepper, to taste
4 medium-sized tomatoes

Method of Preparation:

-Start by melting garlic butter in a hot pan. Then add minced garlic and onions. Let this sauté for a few minutes.

-Next, add spinach, heavy whipping cream, Parmesan cheese and nutmeg. Season it with salt and pepper, and mix it all together.

-Now, scoop the seeds out of the tomatoes and stuff them with the spinach mix.

-Then, sprinkle Parmesan cheese over the top and let it bake in a 350 degree oven for 10 minutes.

Serves: 4

Ingredients for Sautéed mushrooms:

2 Tbs. of garlic butter
1 cup of button mushrooms, sliced
salt and pepper, to taste
2 Tbs. of sherry wine

Method of Preparation:

-Begin by cooking the mushrooms in a hot pan with garlic butter. Then, sprinkle a little salt and pepper.

-Finish with a dash of sherry wine. At the restaurant, they garnish with chopped parsley over the top.

Serves: 2

Ingredients for Filet Mignon:

10 oz. filet mignon
2 Tbs. of garlic butter, melted

Method of Preparation:

-First, brush on some melted garlic butter on both sides of the steak.

-Then, grill for a few minutes on each side, to desired cooking level.

Serves: 1

To Plate the Dish:

Chef John likes to pair the filet mignon with a side of hash browns, and then garnishes with kale.

Serving Suggestion: Cabernet Sauvignon

FOR MORE INFORMATION:

Tropical Acres Steakhouse
2500 Griffin Road
Fort Lauderdale, FL 33312
954-989-2500
www.tropicalacres.com