MAKES: 4 servings · PREP TIME: 15 minutes (not including time to make hollandaise) · COOK TIME: 15 minutes
This recipe pays homage to all the years I worked at the iconic Seattle restaurant 13 Coins. Steak David was my absolute favorite dish on the menu, and I regularly tried to talk anyone and everyone into ordering it. It’s been more than a decade since I worked there, but this dish still stays in high rotation in our home. My favorite thing about it is that you can use any vegetable as the base. It is also fantastic with asparagus, sautéed mushrooms, or even broccoli.
•4 (8-ounce) filet mignons
•Sea salt and ground black pepper
•3 tablespoons avocado oil or olive oil, divided
•4 cloves garlic, thinly sliced
•1 pound fresh spinach leaves
•1 batch Bacon Fat Hollandaise (here)
•8 ounces lump crab meat, warmed
1. Remove the filets from the fridge and allow to come to room temperature, about 30 minutes. Season the steaks generously on both sides with salt and pepper.
2. Heat 1 tablespoon of the oil in a grill pan or large skillet over medium-high heat. When the oil is hot, sear the steaks for 4 to 6 minutes on each side for medium-rare, or until the desired level of doneness is reached.
3. While the steaks are cooking, heat the remaining 2 tablespoons of oil in a very large skillet or Dutch oven over medium heat. Add the garlic and cook until it is tender and just starting to caramelize, but do not let it burn.
4. Add the spinach, 1½ teaspoons of salt, and 1 teaspoon of pepper to the pan and sauté until the spinach is wilted and tender, about 4 minutes.
5. Plate the spinach and top with the steak, hollandaise, and crab meat.
TOTAL CARBS: 5.1g
NET CARBS: 2.6g