Roasted Filet Mignon with Tomato Cream Sauce and Spanish Rice with Fresh Spinach

Fresh, flavorful and packed with spices and minced vegetables, this recipe makes a perfect dinner party centerpiece. Guests will love the juicy seared filets, creamy tomato sauce and unique rice blend.

Roasted Filet Mignon
4 - High Plains Bison Filet Mignon, 6 oz. each
3 tablespoons vegetable oil
Granulated garlic
Ground black pepper
Salt

Preheat oven to 450ºF.

In a 12-inch heavy skillet (preferably cast-iron), heat 1 1/2 tablespoons oil over moderately high heat until hot, but not smoking. Sear half of steaks until browned, about 2 minutes on each side. Transfer to a shallow baking pan. Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner. When steaks are just cool enough to handle, sprinkle with garlic, pepper, and salt to taste. Roast steaks in middle of oven, 8 minutes for medium-rare. Turn oven down to 350ºF. Transfer steaks to platter and keep warm.

Tomato Cream Sauce
1 tablespoon olive oil
4 large garlic cloves, finely chopped
1 cup chopped drained oil-packed sun-dried tomatoes
1 cup whipping cream
1 7.25-ounce jar roasted red peppers, drained, chopped
1/2 teaspoon dried crushed red pepper
1 cup chopped fresh basil leaves

Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat, 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.

Spanish Rice
1/4 cup olive oil
2 onions, finely chopped
2 green bell peppers, seeded, ribs removed, and diced
2 ribs celery, finely chopped
3 cloves garlic, minced
1 cup long-grain white rice
1 8-ounce can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin
1 bag fresh baby spinach

Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté until soft, about 3 minutes.

Add the garlic and cook for another minute while stirring. Add the rice and stir together. Add the tomato sauce and the water carefully.

Season with the salt and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice. Stir in bag of fresh baby spinach and serve immediately.