Some say that a craving for steak may in fact be your body telling you that it needs iron.  That’s exactly what it was telling me today. Of all the steaks: ribeye, striploin, t-bone, tomahawk…tenderloin never lets me down. The way it’s rich and buttery texture just melts in your mouth, the depth and intensity of its flavour, the remarkably straightforward way it will impress your guests or loved one. Plated with bright green garlic studded spinach and red wine quick pickled onion and you quite frankly have a masterpiece on the plate in less than 15 mins.  Nothing like 6 oz. of beef to save your day:) – Katherine




Serves 2

Prep time   4 minutes 

Cook time  8 minutes 

Rest time   4 minutes 

Special tool  cast iron pan





2  6oz Centre Cut Beef Tenderloin (room temperature)

1 tablespoon extra virgin olive oil 

6 slices red onion 

1 cup red wine 

2 tablespoons res wine vinegar 

1 large clove of garlic (studded)

1 nub butter 

1 everywhere (Kosher salt and pepper)





Pull beef tenderloin from fridge 30 minutes before cooking.

In a smoking hot pan add olive oil and season steak heavy with salt and pepper. Sear steak in oil and let sit for 4 minutes. 

Sear red onion in pan for 2 minutes flip and remove.  Place into a small dish and cover with red wine and red wine vinegar. 

Flip steak and don’t touch it for another 4 minutes. 

Remove steak and let it rest for 4 minutes. Turn heat down and add butter, garlic and spinach. Season with salt and pepper. Wilt and glaze the spinach with butter and pan drippings. 

Plate spinach, top with well rested beef and top with an onion head hat. – Randy