Kale & Filet Nachos

De-stem and wash kale and place in bowl. Add olive oil to just lightly coat it and toss. Tear into corn chip size pieces and place on cookie sheet flat (salt & pepper both sides)
Place in oven at 350 deg for about five minutes and then turn the kale over. Cook for another five minutes until edges start to turn dark. Be careful, it goes from done to burnt very fast.

Cook 8 oz filet mignon as you wish. I salt/pepper/garlic powder both sides and let come to room temp.
Set oven to 450 deg and get black iron skillet as hot as I can (stove on high). Melt butter and add Rosemary to skillet. Once skillet is hot enough, add my steak for 3 minutes a side (do not touch for the 3 mins) and maybe 20 seconds on the ends. Add a pat or 2 of butter on top of steak and place skillet and all in oven for 6 mins. (For medium) Remove and let stand/drain for 3-5 mins.

Thinly slice the steak (helps to have a thin carving knife). Place slices over the kale and top with bearnaise sauce. (If you don't know how to make bearnaise sauce, Korr has a very good one, just add milk & eggs)

It will knock your socks off!!!

Sorry no picture, will add one next time I make it (very soon)