With Valentine’s Day right around the corner, we know that many of us tend to go out and splurge on a fancy meal. This year let’s take it back to the comfort of our own home and enjoy this HEARTY meal with the one you love most!
Filet Mignon Recipe in Mushroom Sauce:*
4 Tbsp. unsalted butter, divided
2 Tbsp olive oil, divided
16 oz baby bella mushrooms, thickly sliced
1 small or 1/2 medium yellow onion, finely diced
4 medium garlic cloves, minced
1 Tbsp. chopped fresh thyme (or 1 tsp. dry thyme if you must)
4 (6 oz. each) filet mignon steaks (about 1 1/2″ thick)
1/2 cup Barefoot Merlot
1 1/2 cups low sodium beef broth
1/2-cup heavy whipping cream
Salt and Pepper to taste
(A note on wine: Barefoot is a fun, inexpensive option and there are several great varieties that work well in recipes.)
How to Make Filet Mignon:
1. Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp. butter and 1 Tbsp. oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp. salt, 1/4 tsp. pepper and 1 Tbsp. fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet paper towel.
2. Pat dry steaks with a paper towel and season all over with 1 tsp. salt and 1/4 tsp. pepper.
3. Place the same pan over medium/high heat and add 2 Tbsp. butter and 1 Tbsp. oil. When butter is hot and finished foaming, add seasoned steaks to skillet and sauté, turning over once with tongs, about 3-5 min per side for medium-rare (cook 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms. Also, keep in mind thinner steaks than these will cook faster and thicker steaks can take longer.
4. Add 1/2 cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3-cup liquid remains (5-6 min). Add 1/2-cup cream and boil until sauce thickens slightly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 – 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp. more salt).
Valentine’s Day Truffles**
1/3 cup honey
1/2 cup (4 ounces) semisweet chocolate, cut into small pieces
1/2 cup (4 ounces) bittersweet chocolate, cut into small pieces
1 stick butter, cut into small pieces
2 cups powdered sugar, sifted
2 tablespoons dark rum
1 cup chocolate sprinkles, or finely chopped nuts
3/4 teaspoon coarse (but somewhat small size) sea salt
1. In a small skillet, simmer the honey until it becomes medium brown in color and has a light, caramel scent. Remove from heat and keep warm.
2. In a medium bowl, combine the 2 types of chocolate and butter. Place the bowl over a pot of simmering water and melt the chocolate, making sure to stir often. Once the chocolate has completely melted, remove the bowl from the heat and whisk in the caramelized honey, rum and powdered sugar. Transfer mixture to a cool bowl and allow it to “set” a little, about 5 minutes.
3. Combine the sprinkles and salt in a bowl. Using your hands roll the chocolate mixture into small balls, about 1 inch in diameter. Roll them in the chocolate sprinkle/salt mixture until they are generously coated. Place on serving tray or store them in an airtight container.
*Recipe reprinted from: http://natashaskitchen.com/2015/12/26/filet-mignon-in-mushroom-wine-sauce/
**Recipe reprinted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/valentines-day-truffles-recipe.html