I'm going to stay in this Valentine’s Day and make my honey dinner at home. I want it to be simple and sweet, no gifts, no cards.

I would rather spend the money to make an extraordinary meal set a pretty table and wear something other then my sweats! ) (lol)  I'm going to stay within this month’s theme that I have been tweeting @cristinacooks about eating heart smart meals.

 My husband loves beef so rather than giving him a big ol’  piece of meat marbled with fat I decided to get two pieces of filet mignon.  Filet mignons are a leaner extremely tender cut of beef and not any more expensive than a New York steak or Rib Eye. Cooked properly it will send taste thrills through your whole body! The aroma while cooking will awaken all your senses.

 Pair it will a lovely glass of red wine such as Cabernet Sauvignon, Merlot or Cabernet Franc. Add two sides that you like or make grilled asparagus and crispy potatoes (recipes below) and you have a lovely meal that will make your mouth water and your heart happy. This recipe brings out the most flavor in the filets mainly because of the way it is prepared. Searing the steak before you place it in hot oven will ensure the best results. The Cherry Glaze is the perfect finishing touch to pour over the steaks for an added dimension of deep full flavor!

 Happy Valentines Day!

Tweet me @cristinacooks and follow the link below:

http://twitter.com/CRISTINACOOKS

 

 

VALENTINE’S DAY DINNER FOR TWO! 

Filet Mignon in Port Cherry Glaze 

Ingredients:

Two 5 to 6 ounce center cut fillets mignons, 1 1/2" inch to 2" inch thick

3 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoons fresh cracked black pepper

 

PORT CHERRY GLAZE

1 and 1/2 cups port

1/2  cup balsamic vinegar

1/2  cup dried TART cherries

3 tablespoons shallots, diced small

1 sprig fresh thyme leaves

2 teaspoons cold unsalted butter keep in the refrigerator until ready to use

 

Directions:

MAKE THE CHERRY GLAZE

Combine the port, balsamic vinegar, cherries shallot and thyme in a medium saucepan. Bring to a boil and lower the heat to medium, simmer until the liquid is reduced to approximately 1/3 cup, about 30 to 35 minutes. Whisk in the butter and correct seasoning adding more salt if necessary. Set aside.

COOKING THE FILETS

Place an oven rack to the middle position. Pre-heat oven to 375 degrees.

Salt the Filets with 1/2 teaspoon of kosher salt and cracked pepper on both sides.

Heat a cast iron or oven proof skillet on high heat for 3 minutes, add  3 tablespoons olive oil, add the fillets lower heat to medium high and cook without moving the steaks for 3 minutes until a beautiful brown crust has formed, use tongs to flip the steaks over and cook 3 minutes on the other side.

Remove the skillet with the steaks and place it into the hot oven. Roast until the center of the steaks registers 120 degrees (3 to 5 minutes) on an instant read thermometer. 

While the steaks are in the oven reheat the Cherry Glaze on medium high heat and bring to a almost boil. Turn the heat down to a simmer.

Remove the steaks from the oven and transfer steaks to a platter, cover loosely with foil and let rest for 5 minutes.

 PLATE

On a dinner plate place the fillet in the middle and arrange the vegetables sides next to it. Ladle 1/4 cup of Cherry Glaze over the top of the filet. Serve the extra sauce on the side!

OVEN TEMPERATURE GUIDE FOR RARE, MEDIUM RARE AND MEDIUM

120 DEGREES FOR RARE 3 TO 5 MINUTES

125 DEGREES FOR MEDIUM RARE, 5 TO 6 MINUTES

130 DEGREES FOR MEDIUM, 7 TO 8 MINUTES

 

CRISPY POTATO BALLS

One, 10 to 12 ounce Idaho potato, wash the skin well & dry with a paper towel

⅛ teaspoon kosher salt

3 tablespoons olive oil

2-1" piece of fresh rosemary

 

Cut the potato in half from end to end. Use a melon baller to make round shaped potatoes. Place the potato rounds in a medium size glass bowl filled with cool water to cover the potatoes. Cover with plastic wrap and place the refrigerator for at least an hour.

When ready to cook, drain the potatoes and rinse in cool water. Place in a medium sauce pan and fill with water covering the potatoes and bring the water to a gentle boil. Parboil the potatoes for 8 to 10 minutes. Drain and place the potatoes on a kitchen towel to dry. Heat a small frying pan on medium high heat for 1 minute. Add olive oil and heat for 30 seconds, add potatoes and cook for 2 to 3 minutes without turning until you notice the bottom turning a crusty golden brown. Turn with metal spatula and brown on the other side. Add salt and garnish with fresh rosemary.   

 

ASPARAGUS

12 skinny or regular size stalks asparagus, cut 2" inches from the bottom off and discard

1 tablespoons olive oil

1/4 teaspoon kosher salt

 Brush the asparagus using a pastry brush with olive oil and sprinkle kosher salt over. Heat a indoor grill pan on high heat for 2 minutes. Add the asparagus and grill for 4 to 6 minutes or until desire doneness. (I like with a bit a crunch) Remove from grill and set aside.