Feta Cheese and Spinach Filet Mignon

The Best Filet Mignons You’ll Ever Have

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Not only am I giving you two steak recipes, I’m also giving you the perfect steak dinner to make for your sweetheart this Valentine’s Day, I’m giving you the chance to win $300 worth of Snake River Farm‘s amazing filet mignons – 6 of them.

Yes, SIX of them.

Do you trust me? Ok, right, I thought so. These steaks are not ordinary in any way. For you, I made two recipes using these beautiful steaks. When I made my first filet, the cussing was on. In a good way.

What can I say? These are the most tender steaks I’ve ever had in my life.

Asian Sesame Filet

The first one I made loosely based on the filet I made at Food Fight Write where I competed in November. It’s full of Asian flavors; sesame, soy, and apricot ginger mustard from Saucy Mama. The main difference in this version is that I topped the steak with shredded brussels sprouts as opposed to microgreens. Still delicious.

Y’all, these steaks are the shit. Not just the regular steaks you would get at your local grocery store – but what you would get if Cupid himself flew to the Heavens just for you and brought them down at room temp so you can go ahead and make them.

If you didn’t already know this, yes, your steaks need to be at room temperature before you cook them. That’s very important.

Let’s move on to what would be perfect for a Valentine’s Day dinner for your sweetheart. Love comes in all forms, but in my opinion – cooking for someone that you’re smitten with is very sexy.

Love is patient.

Love is kind.

Love knows how to make the perfect damn steak because, well let’s be honest, nobody wants to be taken to Outback for Valentine’s Day.

Feta Cheese and Spinach Filet Mignon

I don’t even know how to describe to you how excruciatingly delicious this is. See those potatoes behind it? After tasting the steak I don’t even think they matter at this point….but I will address them below, I promise.

You could literally cut this steak with a damn fork.

Spinach Feta Filet

Love is also this pinked-ness in the middle.

Feta Spinach Steak

I topped this filet with spinach, lemon, oregano, salt and pepper, a little whole cream and – at the end – feta cheese. Yes, feta.

Spinach and Feta Filet

The potatoes are wedges that I fried and drizzled with a balsamic honey reduction. Just melt a tablespoon of butter over medium heat, add 2 tbsp of balsamic vinegar and 1 tbsp of honey and whisk until reduced by about 1/4, remove from heat and pour over potato wedges. They’re pretty fantastic.

Ok, kids. Want some of these? Here’s the official giveaway –

2 – 8 oz Snake River Farms American Kobe Filet Mignon
4 – 8 oz Double R Ranch Northwest Beef Filet Mignon
Retail value $300

As a bonus, if you place any orders starting 1/22/2016 use the code DIXIECHIK2016 and get FREE SHIPPING – orders can be placed beginning 1/22/16 and no later than 12 noon ET Monday 2/8/16. Take advantage of this, y’all!!!

American Kobe and Northwest Filet


    American Kobe Filet Mignon
  • 1 Filet
  • 2 tbsp olive oil
  • This sauce
  • Brussels sprouts, chopped or shredded, caramelized
  • Northwest Beef Filet
  • 1 Filet
  • 2 oz. frozen spinach, defrosted and drained
  • 1 tsp lemon juice
  • 1 tsp cayenne pepper flakes
  • 1 tbsp sea salt
  • 1 tbsp pepper
  • 2 tbsp butter, melted
  • 2 tbsp feta cheese, crumbled


    For Both Steaks
  • Heat oven to 500 degrees. Add 2 tbsp olive oil to a cast iron skillet.
  • Bring the filet to room temperature and sprinkle with salt. Let sit for 10 minutes; rinse and dry thoroughly.
  • Salt and pepper filet.
  • Bring oil over medium high heat in cast iron skillet and sear filet for 2 minutes on each side.
  • Put skillet in heated oven and flip steak after 2 minutes.
  • Using a meat themometer, check temp to make sure it's at least 130 degrees for medium rare, 150 for medium and 160 for well done.
  • For the American Kobe Steak
  • When done, drizzle with sauce and top with brussels sprouts.
  • Serve.
  • For the Northwest Beef Filet
  • Add spinach through butter in a small sauce pan over medium heat, stirring occasionally, for about 5 minutes and remove from heat.
  • Add a heaping amount on steak and add Feta cheese on top.
  • Serve.
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Keep in mind that the steaks will continue to cook after they're removed from the oven, so my advice is to remove them from heat a minute or two before you think they're perfect. Also, letting them "rest" is a very important - it makes a huge difference when it comes to tenderness.


Ready to win? Enter below –

This post and giveaway was sponsored by Snake River Farms.  I can absolutely, 100% assure you that all opinions are mine, and mine alone. Contest ends January 29th, 2016 at 11:59 pm CST.

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  • Brian
    November 18, 2016 at 10:03 AM

    Wow this looks delicious! I’m going to try this one soon. Thanks for sharing.

  • Nancy Burgess
    January 27, 2016 at 5:53 PM

    I love your page.Great recipes.

  • Beth dalton
    January 26, 2016 at 9:32 AM

    Ms.Goldstein, I love your site…I entered.would love to win…

  • Beth dalton
    January 26, 2016 at 9:26 AM

    I love this page….all the yummy foods! Who needs a chef…lol

    January 26, 2016 at 1:23 AM


  • Catherine Tellier
    January 25, 2016 at 10:04 PM

    We had filet mignon from the grocery store with mushrooms but this looks so much better. When it’s the shit it really makes me want to try it. I am very grateful for the chance!

  • Tyneisha
    January 25, 2016 at 9:24 PM

    These look absolutely amazing! I think I’ll have to try them whether I win or not!!!

  • Paula Emerick
    January 24, 2016 at 11:44 AM

    They look amazing would love to win them.

  • Susan C.
    January 23, 2016 at 7:25 AM

    Wow! These heavenly steaks paired with your fantastic recipes look unbelievable! i eagerly entered!

  • ally
    January 22, 2016 at 11:33 AM

    I’m all in!! Great giveaway! xo

  • Shea
    January 22, 2016 at 11:39 AM

    Thanks Ally!! xoxo

  • Nichole
    January 22, 2016 at 11:10 AM

    Um this looks amazing!!!!!! Could I use anymore “!” ??

  • Shea
    January 22, 2016 at 11:37 AM

    Nichole, these are seriously the best steaks I’ve ever had.

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