Seared Steak and Spinach


  • 1 cup baby spinach, washed and stems removed
  • 1 cup California Black Ripe Olives, halved
  • 1 cup cooked beets, diced
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • 3/4 pound filet mignon, or other lean cut of beef
  • 4 ounces red onion, sliced
  • 1/4 cup beef stock
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Port wine
  • 2 tablespoons shaved parmesan cheese


  1. In a large mixing bowl, combine spinach, California Ripe Olives and beets. Set aside.
  2. Heat olive oil in a large sauté pan over high heat.
  3. Season beef on both sides with salt and pepper to taste and place in pan.
  4. Turn heat down to medium-high and cook for 4-6 minutes on each side until medium-rare and transfer to a clean cutting board.
  5. Set aside for 2-3 minutes, slice into 1/4-inch thick strips and place into spinach bowl.
  6. Pour onions into sauté pan and cook for 1-2 minutes until just tender, remove from heat and stir in beef stock, vinegar and port.
  7. Toss with spinach salad until evenly coated and slightly wilted.
  8. Top with parmesan cheese and serve immediately.
Nutritional Analysis Per Serving:

Calories 233, Fat 12g, Cholesterol 57mg, Sodium 510mg, Carbohydrate 10g, Protein 22g, Calories from fat 46%.