Filet Mignon with Brown Butter Béarnaise Sauce, Sautéed Spinach, Duck Fat Roasted Potatoes

So… This weekend was my birthday. I didn’t want to do the usual Roast Beef (which I didn’t do last year either). But I did know that I wanted to pair whatever I had with a particular beer: A dark sour wild ale aged in bourbon and cabernet barrels with blackberries. And that meant I was doing beef. The wife and I talked it over, and we settled on steak with a Béarnaise Sauce (I used the Brown Butter Hollandaise recipe and added 1 Tbsp + tsp of chopped tarragon leaves), Sautéed Spinach and Duck Fat Roasted Potatoes (minus the rosemary).

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The beer mentioned above was the Minotaur from The Ale Apothecary.