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Lamb Filet Mignon with Sauteed Spinach Recipe

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 lamb tenderloins
  • 2 sprigs thyme
  • sea salt
  • ground black pepper
  • 1 carrot peeled and diced small
  • 1 turnip peeled and diced small
  • 1 zucchini unpeeled and diced small
  • ½ cup dry white wine
  • 2 tablespoons butter
  • 1 pound baby spinach


  • Using a cast iron enamel cast iron roaster with a lid like Le Creuset or a Dutch oven, melt the butter in the olive oil.
  • Salt and pepper the lamb fillets. Sauté them for 2 minutes on each side.
  • Add the thyme, cover the pot and continue to cook for another 3-4 minutes.
  • Take the meat and thyme out and reserve on a hot plate in a warm place. Deglaze the meat juices with the white wine.
  • Add the small diced vegetables and cook another 5-6 minutes while stirring until tender.
  • In a separate frying pan, sauté your spinach in melted butter until tender.
  • When ready to serve, place the sautéed spinach on the lower portion of a hot plate; with a slotted spoon, top the cooked spinach nicely with the sautéed vegetables (drain and save the sauce).
  • Place the lamb filets on the top portion of the plate and coat with the sauce and Voila!