I have a main dish and a dessert recipe to share for Valentine’s Day, but with Super Bowl LVII occurring the weekend leading up to the February holiday, the delectable offerings for the holiday devoted to lovers will bookend the postings for the big game.
Here’s the main event dish for Valentine’s Day. It’s a filet mignon recipe to make for two. We serve it with broccoli or asparagus and some sort of potato, usually a baked potato. For those who enjoy mushrooms, here’s a Steak Diane Dijon version with mushrooms. Enjoy!
Steak Diane
Steak Diane (adapted from cooking.nytimes.com) Total Time Required: 20 minutes, Yield: 2 servings
Ingredients:
- 2 (6-ounce) filet mignons
- salt and pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter, divided
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
- chopped parsley leaves, for garnish if desired
Preparation:
Flatten the fillets by hand, with a skillet, or with a small mallet until they are about 1-inch thick.
Slightly flatten the steaks.
Whisk together the mustard, Worcestershire, and cream in a measuring cup and set it aside.
Combine the cream, mustard and Worcestershire together for the sauce.
Sprinkle the fillets with salt and a lot of pepper. In a small skillet, combine the oil and 1 tablespoon of the butter over medium-high heat. When the butter foam melts, sear the steaks on both sides, just until browned, no more than 2 minutes a side. Remove the fillets to a platter.
Sear the steaks on both sides . . .
. . . then remove them to a platter to rest.
Add the remaining tablespoon of butter to the pan, set over medium heat, along with the shallot. Cook, stirring occasionally, until the shallot is tender, about 2 minutes.
Cook the shallot.
Stir in the mustard, Worcestershire, and cream sauce. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust the seasoning if necessary.
Add the sauce to the pan.
Keeping the mixture at a steady simmer, return the meat and accumulated juices to the pan. Cook, turning two or three times, until the meat is done to your liking (125º F internal temperature for medium-rare, 135º F for medium).
Add the steaks back to the pan to finish cooking.
Remove the fillets to a plate, and add the lemon juice, and additional salt and pepper to the sauce if needed. Spoon the sauce over meat, garnish with parsley if desired, and serve.
Serve with desired sides.
February is such a busy (and delicious) month! ~Linda
Steak Diane (adapted from cooking.nytimes.com) Total Time Required: 20 minutes, Yield: 2 servings
Ingredients:
- 2 (6-ounce) filet mignons
- salt and pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter, divided
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
- chopped parsley leaves, for garnish if desired
Preparation:
Flatten the fillets by hand, with a skillet, or with a small mallet until they are about 1-inch thick. Whisk together the mustard, Worcestershire, and cream in a measuring cup and set it aside.
Sprinkle the fillets with salt and a lot of pepper. In a small skillet, combine the oil and 1 tablespoon of the butter over medium-high heat. When the butter foam melts, sear the steaks on both sides, just until browned, no more than 2 minutes a side. Remove the fillets to a platter.
Add the remaining tablespoon of butter to the pan, set over medium heat, along with the shallot. Cook, stirring occasionally, until the shallot is tender, about 2 minutes. Stir in the mustard, Worcestershire, and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust the seasoning if necessary.
Keeping the mixture at a steady simmer, return the meat and accumulated juices to the pan. Cook, turning two or three times, until the meat is done to your liking (125º F internal temperature for medium-rare, 135º F for medium). Remove the fillets to a plate, and add the lemon juice, and additional salt and pepper to the sauce if needed. Spoon the sauce over meat, garnish with parsley if desired, and serve.