Having just returned from a ski trip, I learned a few things from an expert chef who graciously allowed us to stay at her condo.
We cooked filet for our evening dinner and instead of cooking a green side, we simply placed the steak on top of some spinach leaves while the steak was piping hot. The steak essentially cooked the spinach just slightly and it was very yum! (The bernaise mixed in as well and added some really nice richness.)
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