Martini-Marinated Filet Mignon and Spinach

• 6 to 8 ounce beef tenderloin steaks cut 1 inch think
• 1 Tablespoon coarsely ground pepper
• 2 teaspoons kosher salt or sea salt
• 2 Tablespoons snipped fresh parsley
• 2 Tablespoons snipped fresh chives
  
• 4 cloves garlic, minced
• 1 Teaspoon Mrs Dash Extra Spicy seasoning
• 1/3 cup vodka
• 1/4 cup olive oil
• 1 tablespoon vermouth
• 2 Tablespoons olive oil
• 3 Tablespoons pine nuts
• 12 oz baby spinach

Trim fat from steaks. Rub both sides with salt and pepper. Place steaks in a resealable plastic bag. Add parsley, chives, garlic, vodka, 1/4 cup olive oil, vermouth. Seal bag and turn to coat steaks. Marinate in refrigerator 30 minutes, turning at least twice.

Drain meat and discard marinade. Grill steaks over uncovered charcoal grill over medium heat turning once. Allow 11-14 minutes medium rare, 14-18 minutes for medium. If using gas grill - cover grill.

Heat 2 Tablespoons olive oil in extra-large skillet over medium-high heat. Add pine nuts and cook 1-2 minutes, stirring constantly so they do not burn. Remove pine nuts and add spinach to hot skillet. Cook 3-4 minutes until leaves are wilted. Transfer spinach to a serving bowl and sprinkle with pine nuts. Serve steak with spinach.