Pan Seared Filet Mignon With Moscato Braised Swiss Chard and Cheesy Jasmine Rice

Serves 4


4, 6 oz filet chops, about 1 ½ inches in height (size is important to achieve the results desired based on the method suggested below.)
3 large cloves garlic divided. 2 chopped finely, and one sliced thinly
4 T olive oil divided
½ small white onion, sliced thin
¾ C Moscato wine
8 C trimmed and rough chopped Swiss chard
½ C pecans, toasted and chopped
2 ½ C cooked white rice (I like Jasmine)
1 C grated mozzarella cheese
¼ C heavy cream
Kosher salt and fresh ground black pepper
(Salad is kiwi slices tossed with a little pineapple white balsamic vinegar and some fresh mint.)


  • Once you stage all your ingredients, this all comes together very quickly. Have everything in front of you and watch all the food closely.
  • First, bring filets to room temperature, salt and pepper well, set aside. Begin by cooking the rice. While it’s cooking, chop the onion, garlic and the Swiss chard. Toast the pecans in a dry sauté pan for a few minutes, watching constantly, until lightly toasted.
  • Preheat your oven to 425 degrees F. On the stove heat a pan and then add 3 T oil. When hot, set the filets in and DO NOT MOVE for about 3 minutes. Then, flip each filet, sprinkle on the sliced garlic, and put in the oven. Cook for about 5 minutes for medium rare, 7 for medium well to well done. Remove, immediately tent with foil and let sit for 5-6 minutes.
  • Now, bring the 1 T oil to temperature in another pan, add the onion and the 2 cloves of chopped garlic. Sauté for about 4 minutes until onions are translucent. Add the Moscato wine and reduce by about half, about 2 minutes, then add the Swiss chard and stir until wilted. It won’t take long! Season with salt and pepper and garnish with the pecans. It is ready to serve.
  • For the rice, simply take cooked rice and add the cheese and cream and salt to taste.

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