Go Back
–+ servings
Steak David (13 Coins Homage) – vegetarian recipe
Stav Kogan

Steak David (13 Coins Homage)

An homage to the iconic Steak David from Seattle's 13 Coins restaurant. This recipe features a perfectly seared filet mignon on a bed of garlicky spinach, crowned with luscious lump crab and a generous drizzle of hollandaise, bringing a five-star experience right into your kitche
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 899
Ingredients Method Nutrition

Ingredients
  

  • 4 8-ounce / 225g (7.9 oz) filet mignons
  • Sea salt and ground black pepper, to taste
  • 3 tablespoons (45 ml / 1.5 fl oz) avocado oil or olive oil, divided
  • 4 cloves garlic, thinly sliced
  • 1 pound (450 g / 15.9 oz) fresh spinach leaves
  • 1 batch Bacon Fat Hollandaise
  • 8 ounces (225 g / 7.9 oz) lump crab meat, warmed
  • 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.

Method
 

  1. DIRECTIONS
  2. Prepare the Steaks: Remove the filets from the fridge 30 minutes before cooking to allow them to come to room temperature.
  3. Pat them dry with a paper towel and season generously on all sides with sea salt and ground black pepper.
  4. Sear the Steaks: Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large cast-iron skillet or grill pan over medium-high heat.
  5. Once the oil is shimmering, carefully place the steaks in the pan.
  6. Sear for 4 to 6 minutes per side for a perfect medium-rare, or adjust the time to your preferred level of doneness.
  7. Remove the steaks from the pan and let them rest.
  8. Sauté the Aromatics: While the steaks are cooking, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of oil in a separate large skillet or Dutch oven over medium heat.
  9. 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.
  10. Wilt the Spinach: Immediately add the fresh spinach to the pan with the garlic, along with 1½ teaspoons of salt and 1 teaspoon (5 ml / 0.2 fl oz) of pepper. Use tongs to toss the spinach continuously until it is fully wilted and tender, which should take about 4 minutes.
  11. Assemble and Serve: Create a bed of the garlicky sautéed spinach on each of four plates.
  12. 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.
  13. Serve immediately.

Nutrition

Calories: 899kcalCarbohydrates: 5.1gProtein: 53.9gFat: 71g

Tried this recipe?

Let us know how it was!