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Filet mignon with creamed spinach and watercress

BT Toronto | posted Tuesday, Jul 12th, 2016

Push up your sleeves and get some good food on the table! Graham Elliot wants everyone to cook 5 star quality meals. The celebrity chef brings us a delicious steak dish to feed the whole family.

Prep time: 15 – 20 minutes
Cook time: 45 – 50 minutes
Serves 4 people


Creamed spinach and watercress:

  • 6 tbsp (3/4 stick) unsalted butter
  • 1 shallot, minced
  • ¼ cupall-purpose flour
  • 2 cups whole milk
  • 1 cupheavy cream
  • Salt
  • 2 ounces Gruyère cheese, grated (about ½ cup)
  • 1 poundfresh spinach, stemmed
  • 3 bunches watercress, thick stems removed
  • ¼ tsp freshly grated nutmeg
  • freshly cracked black pepper

Filet mignon:

  • 4 filets mignon (about 7 ounces each)
  • coarse salt
  • crushed peppercorns
  • ¼ cup vegetable oil
  • 6 ounces (1 ½ sticks) unsalted butter
  • 4 garlic cloves
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary


  1. For the spinach and watercress, in a deep skillet, melt the butter over medium-high heat. When hot, cook the shallot for about 1 minute to soften. Whisk in the flour and cook for about 6 minutes, or until the flour and butter are fully mixed and take on the colour of straw.
  2. Add the milk and cream, season lightly with salt, and simmer, stirring occasionally, for about 20 minutes, until thick and creamy. Whisk in the cheese and cook until the cheese has completely melted. Cover to keep warm and set aside.
  3. Bring a saucepan of salted water to a boil. Put a bowl of cold water and ice cubes near the stove. Add the spinach and watercress to the boiling water and blanch them for about 2 minutes, or until tender.
  4. Lift the greens from the boiling water and immediately plunge them into the ice bath.
  5. Lift the greens from the ice bath and, using your hands or a dish towel, squeeze all the water from the greens. They should be as dry as possible.
  6. Finely chop the spinach and watercress and then fold into the cream sauce.
  7. Set the pot over medium heat and stir until the greens are fully incorporated and the sauce is heated through. Season with salt and pepper and serve, or cover to keep warm while the steaks cooks.
  8. For the filet mignon, preheat the over to 400F. Liberally season the steaks with salt and crushed pepper.
  9. In a heavy, oven-safe skillet, heat the oil over high heat. When hot, sear the steaks in the hot pan for 3 minutes. Let a crust form on the steak by leaving it alone. Do not move it during this time. Flip the steaks and let them cook for 2 to 3 minutes longer. Again, do not move them in the pan but let them cook untouched so they develop a crust. Hey, don’t even look at the steaks during this time.
  10. Transfer the skillet to the oven and let the steaks cook for about 5 minutes. Return the skillet to the stovetop over medium-low heat. Add the butter, garlic, thyme and rosemary and when the butter melts, baste the steaks with the sauce and cook for about 2 minutes longer for medium-rare.
  11. Cover the skillet with a lid or tightly with aluminum foil and let the steaks rest in the pan for about 5 minutes.
  12. Serve with the creamed spinach and watercress on the side.

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Rib-eye steak salad with pear, blue cheese & potatoes

Cityline | posted Monday, Jun 9th, 2014

A salad has never tasted so good with this delicious savoury dinner your family will love!

Rib-eye steak salad with pear, blue cheese & potatoes


  • 32oz Rib-Eye steak
  • 1 pear semi firm
  • 1 bunch watercress
  • 1 bunch radishes
  • 1/2 bulb fennel
  • 1 bunch chives
  • 1lb cups baby potatoes (boiled to tender)
  • 1 cup blue cheese
  • 2 tbsp capers with brine
  • 1 tbsp grain mustard
  • 1 cup  Greek yogurt
  • ½ grapefruit
  • Salt pepper
  • Olive oil


Season heavily with salt and pepper. Sear in large pan at high heat for 4 min per side.

Remove from heat and leave in pan to rest.

Method for potatoes:

Barely cover the potatoes with water, then add capers with brine, and simmer until tender.

Strain, season and add mustard, yogurt and blue cheese. Chill.

Method for salad:

Finely slice pear, radish, fennel, chives and toss with watercress.

Season add olive oil and 1/2 grapefruit.


Slice steak against the grain and lay over potatoes on a long cutting board top with salad and graze away!

Serves 4

Courtesy of Randy Feltis



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Steak with fruit kabobs

BT Toronto | posted Monday, Oct 28th, 2013

Steak with fruit kabobs


  • 1 1 lb. beef sirloin into inch cubes
  • 1 medium granny smith apple into eight cubes
  • 1 medium orange into 8 cubes
  • steam sauce
  • 1/4 cup lime juice
  • 1 jalapeno
  • 2 tbsp. honey
  • 1/4 cup cilantro


  1. Marinate everything but the plum for 20 minutes. Turn steak to coat
  2. Close bag securely and marinate in refrigerator for 20 minutes, turning occasionally
  3. Cover and reserve remaining marinade in refrigerator
  4. Place on wooden skewers and place on the grill
  5. Serve with salad or rice

Courtesy Rob Rainford

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