Creamed Spinach–Stuffed Filet Roast

• 3 tablespoons unsalted butter
• 1 small shallot, minced
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups heavy cream

Three 10-ounce packages thawed frozen chopped

spinach, excess

water squeezed out

• 1/4 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons fresh lemon juice

Kosher salt

Pepper

One 3-pound center-cut filet mignon, butterflied

• 1/4 inch thick (have your butcher do this)
• 2 tablespoons extra-virgin olive oil

1. In a medium saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 2 minutes.
2. Ludo Lefebvre’s Ultimate Steak Tartare
3. Preheat the oven to 450°. Set a rack over a large rimmed