Grilled Filet Mignon, Sweet Potatoes and Creamed Spinach!

Want to have a nice restaurant experience right at home?  Start with a yummy loaf of your favorite bread;  I like French, today!  Slice the bread and cut up slices into halves.  Next, you want something to dip the bread into that makes your mouth sort of water and tingle..a little sweet and sour with a kick of spice and fresh herbs in there.  Here’s what you need to capture that feel and get your taste buds roaring!!!  The question is, will you be able to stop at just one slice?

Mix these ingredients in a Ramekin:  Extra Virgin Olive Oil (aka evoo), balsamic vinegar, garlic, red pepper flakes, parsley.  Now, start sopping your bread in it and enjoy!




For the main course, we are having Grilled Filet Mignon, Sweet Potatoes (or Yams) and CREAMED Spinach, which is so very yummy!  The problem is that I don’t have any type of grill at home.  No barbecue or Big Green Egg, so we are going to improvise grilling for Condo living.  There is no man around the house that wants to do the grilling, but I want a grilled Filet Mignon, anyway anyhow.  I don’t have a gas stove, because we can’t have those in my condo complex.  I, now, own a rather fancy schmancy Induction Top Range that requires steel based pots and pans in order to induct!  The solution is the amazing CAST IRON GRILL PAN!!  Ah, what a tender mercy this pan is for a single mom trying to show her culinary skills to her growing children.  Let’s get going on those, oh so tender, filets.  First, marinate the filet mignon steaks in balsamic vinegar, salt, pepper…a few grinds of salt and pepper pressed into the steaks, some garlic salt, balsamic vinegar, rosemary, extra virgin olive oil.  Now, let it marinate a bit.  No need to marinate it too long or anything.




Next, take advantage of your modern-day microwave to instantly make your yams for you..I just wrapped the yams  in Saran wrap, poked some holes all around with a fork, and microwaved on the self-cook baked potato mode of my microwave.  Awesome, the yams cooked up perfect.  I mean, they are cooked!!   Next, I cut the cooked yams into quarters.


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The Cast Iron Cooking begins!  We are grilling Filet Mignon and Sweet Potatoes..heat your Cast Iron Grill Pan on pretty high, but first, drizzle oil all over it and coat.  Use a paper towel if you want to spread the oil around.

Grill steaks and yams with a little evoo drizzled on and the remaining marinade..just turn over once and NEVER press down the steaks..a little cinnamon and evoo on the yams before grilling.  Here is my beloved cast iron grille pan that I use on my induction top range.  But, one word of precaution, it might cause marking on your Smooth Induction Top.  It happened to mine.  I always use that one heating unit, now, to avoid any possible damage to the rest of the unit surfaces.




Next, we start the Creamed Spinach!  Saute chopped onion and garlic for creamed spinach recipe:

  • 1 finely chopped small onion
  • 3 finely chopped cloves of garlic
  • Saute in a little oil first until clear




  • Add a bag of fresh spinach
  • Next, sauté until all parts of it look sautéed




  • Add 1 c. heavy whipping cream
  • Add a good pat of real butter
  • Add 1 tsp. cream cheese
  • Salt
  • Pepper
  • A pinch of nutmeg and let cook 10 minutes


Let cook and stir occasionally, while everything else is grilling..




Filet Mignon, Creamed Spinach and Sweet Potato served with a little Cranberry Sauce or Lingonberry Jam to add some sweet and sour into the mix.  I always like that!




I made this meal a ways back when both the boys were at home, actually.  We just enjoyed a great meal cooked to perfection..on a good day!  Being a single mom in a condo, I don’t have a grille or anything, so the cast iron grille pan works wonderfully with my recently acquired induction top range permitted by our homeowner’s association (no gas stoves allowed here, remember!).




Next time you want to try Cast Iron Grill Pan Cooking, try changing the steak dinner up a bit by having herb-marinated chicken breasts, instead!  It’s a little on the lighter side.  My next grilled meal shall be grilled Chicken Breasts, Onions and Tomatoes served over rice!




That looks pretty good, too, doesn’t it?  If you are vegetarian, you can grill all kinds of delicious vegetables on this cooking utensil.  Do you have any grilling tips or recipes that you can share with us?  Now, I just added a new feature to my blog recipes starting with the creamed spinach recipe, so check this out!!

Creamed Spinach

From Sweetkitchengirl: On the Cutting Edge | Side Dishes | American

This is a great side dish with Steak, particularly Filet Mignon! It goes well with grilled yams, too, as another side.


4 servings


  • For the Creamed Spinach
  • 2 Tbsps. canola oil
  • 1 finely chopped onion
  • 3 finely chopped cloves of garlic
  • 1 bag of spinach
  • 1 c. heavy whipping cream
  • 1 good pat of butter
  • 1 tsp. cream cheese
  • salt to taste
  • pepper to taste
  • a pinch of nutmeg


  1. Saute chopped onion and garlic for creamed spinach recipe..1 finely chopped small onion, 3 finely chopped cloves of garlic..saute in a little oil first until clear..then..
  2. Add fresh, add a bag of fresh spinach and saute until all parts of it look sauteed..
  3. add 1 c. heavy whipping cream, a good pat of real butter,1 tsp. cream cheese, salt, pepper and a pinch of nutmeg and let cook 10 minutes..while everything else is grilling..
  4. Serve the Creamed Spinach with Grilled Filet Mignon and Sweet Potatoes along with Lingonberry Jam or Cranberry Relish or Sauce



  • Vasantha Bala says:

    Fantastic.Very easy to follow. Will try this recipe soon.I really like your style of expressing the steps .Thanks.

  • Sharon Burke says:

    Wow Valli, think I’ll get a grill pan. I always get annoyed I have to get Bob to grill for me.

    Love you! Keep writing!

  • Selvi says:

    We used a pan like this for tuna melts when we were at the beach house over spring break. We loved the cool grill marks : )

    • admin says:

      Yum, that sounds delish and pretty, Selvi! I’m getting hungry for one, right now!! Was it cast iron or non-stick? I’ve seen both and was wondering how the non-stick worked:) Hope you are having a great weekend, Sis!

  • Maryam says:

    Your blogs are entertaining to read, your recipes easy to follow and the pictures just enhance my appetite and make want to go and start cooking!

  • Eddie- says:

    Nice grilling on the Filet Mignon…looks tasty…I’m a grill type of guy at least 9 times out of 10 I will grill….I’m getting hungry as I am commenting on this…hmmmmmm yummmmmieee…

    • admin says:

      Lol, Eddie!! That’s awesome if I had that effect on you.:) Thanks about the grill marks – that is really high praise coming from a grill-master!!! How did you find my blog? Please post your blog here if you’re a blogger, too! Hope you subscribed. And, “like” me on:

      Thanks again for your great comment!

  • Mmmm…I want to try ur bread and dip 😉

    • admin says:

      Leva, you must also see the recipe on here for Lemon Basil Dipping Sauce and make it at home!! It’s very easy and inexpensive (one bunch basil is the most expensive ingredient.), and you can dip bread as well as use it on your tortellini or other pastas..:D

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  • Daniel Beaulieu

    Looking forward to reading much more. Great post post.Truly thank you! Wonderful.

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