Every food lover has that one restaurant dish—the one that haunts their dreams and sets the standard for all others. For me, that dish is Steak David from the iconic Seattle restaurant, 13 Coins. It’s a masterpiece of flavor and texture: a perfectly seared filet mignon resting on a bed of garlicky spinach, crowned with luscious lump crab and a generous drizzle of hollandaise. Though it’s been years since I worked there, my love for this dish hasn’t faded. This is my homage, a recipe that brings that five-star experience right into your kitchen. It’s surprisingly simple and guaranteed to impress.
Ingredients
• 4 8-ounce / 225g filet mignons
• Sea salt and ground black pepper, to taste
• 3 tablespoons / 45ml avocado oil or olive oil, divided
• 4 cloves garlic, thinly sliced
• 1 pound / 450g fresh spinach leaves
• 1 batch Bacon Fat Hollandaise
• 8 ounces / 225g lump crab meat, warmed
Instructions
1. DIRECTIONS
2. Prepare the Steaks: Remove the filets from the fridge 30 minutes before cooking to allow them to come to room temperature. Pat them dry with a paper towel and season generously on all sides with sea salt and ground black pepper.
3. Sear the Steaks: Heat 1 tablespoon of oil in a large cast-iron skillet or grill pan over medium-high heat. Once the oil is shimmering, carefully place the steaks in the pan. Sear for 4 to 6 minutes per side for a perfect medium-rare, or adjust the time to your preferred level of doneness. Remove the steaks from the pan and let them rest.
4. Sauté the Aromatics: While the steaks are cooking, heat the remaining 2 tablespoons of oil in a separate large skillet or Dutch oven over medium heat. Add the thinly sliced garlic and cook, stirring frequently, until it becomes fragrant and just begins to turn a light golden brown. Be careful not to let it burn.
5. Wilt the Spinach: Immediately add the fresh spinach to the pan with the garlic, along with 1½ teaspoons of salt and 1 teaspoon of pepper. Use tongs to toss the spinach continuously until it is fully wilted and tender, which should take about 4 minutes.
6. Assemble and Serve: Create a bed of the garlicky sautéed spinach on each of four plates. Place a rested filet mignon on top of the spinach. Generously spoon the warm hollandaise sauce over the steak, and finish by crowning it with a pile of warmed lump crab meat. Serve immediately.
Nutritional Information
• PER SERVING
• CALORIES: 899
• FAT: 71g
• PROTEIN: 53.9g
• TOTAL CARBS: 5.1g
• FIBER: 2.6g
• NET CARBS: 2.6g
Pro Tips
• The vegetable base is incredibly versatile. While this recipe calls for spinach, it’s equally delicious served over a bed of sautéed asparagus, wild mushrooms, or even steamed broccoli.
• For a perfect steak sear, ensure your pan is screaming hot before adding the oil and steaks. Don’t move the steaks for the first few minutes to allow a beautiful, deep brown crust to form.
• Watch your garlic carefully! It can go from fragrant and caramelized to bitter and burnt in seconds. As soon as it’s golden and aromatic, add the spinach immediately to stop the cooking process.
• Gently warm the crab meat before topping the dish. You can do this by placing it in a small pan with a pat of butter over low heat for just a minute or two. This keeps the final dish hot and enhances the crab’s flavor.
FAQ
Q: What is Steak David
A: Steak David is a gourmet dish featuring a perfectly seared filet mignon served on a bed of garlicky spinach, and topped with lump crab meat and a rich hollandaise sauce. This recipe is an homage to the iconic dish from the Seattle restaurant, 13 Coins.
Q: How do I get a perfect sear on my filet mignon
A: To get a perfect sear, ensure your cast-iron skillet or grill pan is very hot before adding the oil. Don’t move the steaks for the first few minutes of cooking to allow a beautiful, deep brown crust to form.
Q: Can I use a different vegetable instead of spinach
A: Yes, the vegetable base is very versatile. This dish is also delicious served over a bed of sautéed asparagus, wild mushrooms, or even steamed broccoli.
Q: What is the best way to warm the crab meat
A: Gently warm the lump crab meat by placing it in a small pan with a pat of butter over low heat for just a minute or two. This keeps the final dish hot and enhances the crab’s natural flavor.
