Easy Filet Mignon for Valentine’s Dinner

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There’s something special about making filet mignon at home for Valentine’s Day. I used to think this cut of beef was too fancy to cook in my own kitchen, but after years of practice, it’s become my go-to romantic dinner. My husband still talks about the first time I made it for him – even though I was so nervous I checked the temperature about ten times!

I’ve learned that cooking filet mignon isn’t as complicated as restaurants make it seem. With just a few simple steps and the right timing, you can make a steakhouse-worthy dinner right in your own kitchen. The best part? You’ll save a bunch of money compared to going out, and you can stay cozy at home in your favorite outfit.

Whether you’re trying to impress someone special or just want to treat yourself to something nice, this recipe will help you nail it. Trust me, once you see how easy it is, you’ll wonder why you didn’t try it sooner.

What Kind of Filet Mignon Should I Use?

When shopping for filet mignon, look for cuts that are at least 1.5 to 2 inches thick with good marbling throughout the meat. While filet mignon comes from the tenderloin, you’ll want to specifically ask for center-cut pieces, as they’re the most tender and cook most evenly. For the best quality, consider going to a local butcher rather than the supermarket, and look for USDA Choice or Prime grades. If possible, choose grass-fed beef – while it’s typically more expensive, it often has better flavor and is more nutrient-dense than grain-fed options. Just remember to bring your steaks to room temperature about 30 minutes before cooking to ensure they cook evenly.

Options for Substitutions

While some ingredients in this romantic dinner are key players, there’s room for flexibility with others:

• Filet mignon: This is the star of the show and I really recommend sticking with filet mignon for that melt-in-your-mouth texture. If you absolutely must substitute, ribeye or New York strip steak could work, but they’ll give you a different eating experience.
• Red wine: For the sauce, you can use any dry red wine like Cabernet, Merlot, or Pinot Noir. If you need to skip the wine, use additional beef broth mixed with 1 tablespoon of balsamic vinegar.
• Broccolini: Regular broccoli works fine here, or try asparagus or green beans. Just adjust cooking time accordingly – broccoli might need an extra minute or two.
• Shallots: No shallots? Use finely diced sweet onion or two minced garlic cloves instead.
• Canola/grapeseed oil: Any neutral oil with a high smoke point works here – vegetable oil, avocado oil, or even refined olive oil are good options.
• Potatoes: You can use any potato variety – russet, Yukon gold, or red potatoes all work well. Just keep the slices thin and consistent.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking filet mignon is not letting the steaks come to room temperature before cooking – take them out of the fridge at least 30 minutes before you start, as cold meat won’t cook evenly. A common error is moving the steaks too much while cooking; instead, let them develop a nice crust by only flipping once, and use tongs rather than a fork to avoid piercing the meat and losing those precious juices. For perfect doneness, invest in a good meat thermometer and remember that the temperature will rise about 5 degrees during resting – pull the steaks off at 125°F for medium-rare, then let them rest for 10 minutes under loose foil. When making the red wine sauce, don’t rush the reduction process – let it simmer until it coats the back of a spoon for the richest flavor and perfect consistency.

What to Serve With Filet Mignon?

While this recipe already includes potatoes and broccolini, you might want to add a few extra touches to make your Valentine’s dinner even more special. A fresh arugula salad with shaved parmesan and a light lemon dressing makes a perfect starter that won’t fill you up before the main course. For dessert, keep things classic with a rich chocolate mousse or chocolate-covered strawberries – both are perfect for sharing and fit the romantic mood. If you’re thinking about drinks, a full-bodied red wine like Cabernet Sauvignon or Merlot will pair beautifully with the steak and complement the red wine sauce.

Storage Instructions

Keep Fresh: If you happen to have leftover filet mignon (though that’s rare!), place it in an airtight container and store it in the fridge for up to 3 days. Keep the red wine sauce separate in its own container – this helps maintain the steak’s perfect texture and makes reheating easier.

Save Sides: The potato gratin and broccolini can be kept in separate airtight containers in the fridge for 2-3 days. Just remember that the potatoes might absorb more liquid as they sit, but they’ll still taste good!

Warm Up: To enjoy your leftover steak without overcooking it, let it come to room temperature first. Then warm it gently in a skillet over medium-low heat just until heated through. Heat the sauce separately and drizzle it over the warm steak. For the sides, the potatoes can go in the oven at 350°F until warm, and the broccolini can be quickly reheated in a hot skillet.

Preparation Time	30-45 minutes
Cooking Time	35-40 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 80-90 g
• Fat: 80-90 g
• Carbohydrates: 50-60 g

Ingredients

• 2 medium potatoes, thinly sliced (approx. 1/8 inch)
• 2 tablespoons butter (for potatoes)
• Salt
• Freshly ground black pepper
• 2 filet mignon steaks
• Canola or grapeseed oil
• 1 diced shallot
• 2 tablespoons butter, separate (for the red wine sauce)
• 1 cup red wine
• 1 cup high-quality beef or veal broth
• Salt (for the red wine sauce)
• 1/2 tablespoon butter (for broccolini)
• 1 bunch of broccolini, with ends trimmed
• 1 thinly sliced garlic clove
• Small pinch of red chili flakes
• Salt (for broccolini)

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Step 1: Prepare the Steaks

Remove the filet mignon steaks from the refrigerator.

Generously season both sides with salt and freshly ground black pepper.

Allow them to sit at room temperature for at least 30 minutes prior to cooking.

This step ensures even cooking and enhances flavor.

Step 2: Prepare the Potatoes

Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.

Meanwhile, melt 2 tablespoons of butter in a saucepan or microwave over low heat.

Slice the potatoes very thinly, about 1/8 inch thick, and toss them with the melted butter.

Arrange the potato slices on the prepared baking sheet, making sure they overlap slightly for a balance of crispy edges and soft centers.

Season with salt and freshly ground black pepper.

Step 3: Bake the Potatoes

Place the baking sheet with the potatoes in the preheated oven.

Bake for about 35 minutes, or until the edges of the potato slices are crispy and the centers appear slightly translucent.

The timing may vary slightly based on your oven, so keep an eye on them.

Step 4: Cook the Steaks on the Stovetop

If you choose the stovetop method for cooking the steaks, heat some oil in a skillet over medium heat.

Once the oil is hot, carefully place the steaks into the pan.

Cook for approximately 4 minutes on one side, then flip and cook for an additional 4-5 minutes, or until the internal temperature reaches about 125°F (52°C) for medium-rare.

After cooking, remove the steaks from the skillet and cover them loosely with foil to keep warm while resting.

Step 5: Serve and Enjoy

With your potatoes baked to perfection and the steaks cooked to your desired doneness, it’s time to serve your delicious meal.

Arrange the crispy baked potatoes alongside the juicy filet mignon steaks on a plate.

Enjoy this elegant and satisfying dish with your favorite side salad or vegetable.

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