Filet and Potato Napolean with Spinach Cream Sauce

As seen on 6 News at Noon, May 16, 2002

Filet and Potato Napolean with Spinach Cream Sauce

3 - 2oz filet mignon medallions
4 slices potatoe - sliced 1/4 inch thick
2 tsp saute' dust  - divided
1/2 tsp grill dust 
1 tsp thyme
1 handful fresh spinach
2 tbs butter - divided
1 tsp shallots
1/4 cup white wine
1/2 cup heavy whipping cream
Salt and pepper to taste

Oven bake or pan fry potatoes in 1 tbs butter until golden brown.  Season potatoes with a pinch of salt and saute' dust.  Season filet medallions with 1 tsp saute' dust and 1/2 tsp grill dust.  Grill to desired temperature.  Layer meat with potatoes.  Wilt spinach and shallots in remaining butter and seasonings.  Add white wine and heavy cream.  Reduce to a velvety sauce.  Serve with filet.

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