Beef Tenderloin with Mushroom Ragout and Wilted Spinach

Remove beef tenderloin steaks from refrigerator and let sit at room temperature for 15 minutes. Season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper.

Clean and slice 8 oz cremini and 4 oz shiitake mushrooms. Finely dice 1 medium shallot and mince 2 garlic cloves.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil. When oil is shimmering, add the steaks and sear for 4-5 minutes on each side for medium-rare (internal temperature of 130-135°F). Transfer to a plate and tent with foil to rest.

In the same skillet, add remaining 1 tbsp olive oil. Add diced shallot and cook for 2 minutes until softened.

Add minced garlic and cook for 30 seconds until fragrant.

Add all mushrooms to the pan along with 2 sprigs of thyme and 1/4 tsp salt. Cook for 5-7 minutes, stirring occasionally, until mushrooms have released their moisture and begun to brown.

Pour in 1/2 cup beef broth, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes until liquid is reduced by half.

While the mushroom ragout reduces, heat a separate medium skillet over medium heat. Add 6 cups baby spinach (no additional oil needed) and cook for 1-2 minutes until just wilted. Season with remaining salt and a squeeze of juice from 1/2 lemon.

Remove thyme sprigs from the mushroom ragout.

To serve, divide wilted spinach between two plates. Slice the rested beef tenderloin and place on top of spinach. Spoon the mushroom ragout over and around the beef.