Assemble all ingredients and equipment. If you are making more
than one kit at a time, consolidate all like ingredients before you start.
Beef: Salt meat [A]. Press pepper [D] into the meat.
Heat one Tablespoon of the oil in the sauté pan over high heat. When
wisps of smoke appear, place filets in the pan and sear for 3 minutes.
Turn and sear the other side for 3 minutes. Place the pan in the oven.
Bake until done per the chart:
Rare - 4-6 minutes
Medium - 6-8
Well - 8-10
Remove the meat from the oven. CAUTION - the pan handle will be very hot,
so make sure to use a pot holder or towel on the handle. Keep the towel
wrapped around the handle as a reminder. Take meat out of the pan temporarily,
setting on a plate. Discard the oil in the pan, but do not scrape or wash the
pan. Place the pan over medium heat and add ¼ cup water. Scrape the pan with
a wooden spoon to deglaze (clean the dried meat juices from the pan). Add the
port sauce [E] and simmer for 3 minutes.
Mashed Potatoes: Heat mashed potatoes [B] in a saucepan
over low heat, stirring occasionally to avoid scorching. It will take 5-7
minutes to heat through. When hot, stir in onions [F], and heat for another
minute or two.
Spinach: Bring 1/4 cup water to boil in the medium saucepan
over high heat. Reduce the heat to medium. Salt to taste. Add the spinach
[C] and cover immediately. Cook 2 minutes and drain, pressing water from
the spinach with a spoon. Add butter if desired.
Plating the meal: Place mashed potatoes to the left of the
center of the plate. Place the meat on the potatoes. Place the spinach at 3
o'clock. Spoon the sauce over the meat and potatoes.