Martini-Marinated Fillet Mignon with Sautéed Spinach and Pine Nuts

Vodka and vermouth are excellent in marinades for all kinds of meat and fish. We've chosen the quintessential fillet for this special Valentine’s Day dinner. One of the great things about an expensive cut of beef is that the side dishes can be rather lowly and inexpensive. We like that! So get to work microwaving (or oven-baking) your baked potato. And here's the spinach recipe that cooks in only minutes. You even have time to sip a martini.

Prep Time: 12 minutes

Cook Time: 8 minutes

Ingredients:

• 4 (6 to 8 ounce) beef tenderloin fillets
• 2 teaspoons coarse kosher or sea salt
• 1 tablespoon coarse black pepper
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely snipped chives
• 2 garlic cloves, minced
• 1/3 cup vodka (made from grain)
• 1 tablespoon dry vermouth
• 2 juniper berries
• 2 tablespoons olive oil, for the spinach
• 3 tablespoons pine nuts
• 2 bags (6-ounces each) baby spinach

Preparation:

1. Rub the fillets with salt and pepper. Place the fillets in a large zip-top plastic bag and add the parsley, chives, garlic, vodka, vermouth, juniper berries, and olive oil. Marinate in refrigerator for 20 to 30 minutes.

2. In the meantime, get the sauté pan out for the spinach. Have the olive oil and pine nuts close by. (You'll sauté the spinach as soon as the meat is pulled from the grill, which gives it a couple of minutes to rest.)

3. Remove the steaks from the marinade, discarding the marinade, and grill the steaks, covered, for 3 minutes on each side for medium-rare. Place on a platter.

4. In a large sauté pan, heat the olive oil over medium-high heat. Add the pine nuts and cook for 1 to 2 minutes to lightly brown. Add the spinach and toss to lightly coat all of the spinach and heat through, about 3 to 4 minutes.

5. Serve each steak with sautéed spinach on the side. Serves 4

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