4 USDA prime filet mignon 

4 tablespoons of organic virgin coconut oil

Organic black pepper

Mediterranean Sea salt

7 cloves of organic garlic, skins removed, chopped in mini food processor

Organic white mushroom, stems removed, hand shredded

Organic baby spinach

1. Take the filet out of the fridge and let rest in room temperature for 30-45 minutes.

2. Set the pan on the stove and heat on high.

3. Add 2 tablespoons of coconut oil to the pan and swirl to completely coat the pan.

4. Season the filet with salt and pepper on all sides and add to sizzling hot pan.

5. Cook all 4 sides, letting each side sear for about 5 minutes.

6. Add shredded mushrooms to the pan.

7. Remove the filet and let them rest of a cutting board.

8. Finish sautéing the mushrooms in the pan.

9. Remove the mushrooms from the pan and place on the cutting board or a plate.

10. Add 2 more tablespoons of coconut oil in the pan.

11. Once melted, add garlic and scrape off the filet drippings from the bottom of the pan, mixing with the garlic.

12. Add the spinach and sauté. 

13. Remove spinach from the pan.

14. Slice the filet against the grain on the cutting board. If the meat is too pink, place back in the pan to cook for another minute or two on each side. 

15. To serve, add the spinach on the plate first, place the slices of filet and sprinkle the mushrooms around the filet.

Note: For this recipe, I only had 5 mushrooms left and didn’t have time to sauté more spinach but to have even servings to go with the 4 filets, I suggest 15 mushrooms and repeating the stovetop spinach sauté twice more.