See all of Alli's tips and tricks for a delicious and doable Valentine's dinner on the WIBW episode!

 

This entree features filet mignon steaks because of the versatility and ease of cooking; feel free to substitute your 

favorite steak cut. 

Olive oil, for searing filets

2 - Manhattan Meat Market Braveheart Beef filet mignon steaks, 2” thick, 12-14 oz. total, set out at room temperature for 20-30 minutes, if possible 

kosher salt and freshly ground pepper, to taste 

2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme 

1/3 cup sweet vermouth (or substitute white wine)

3/4 cup beef broth

1 tsp. corn starch

Additional fresh thyme, for garnish

Tarragon Mushrooms 

Drizzle of good olive oil

3 scallions, chopped, white and green parts separated

4 cups sliced baby bella or button mushrooms

3/4 tsp. dried tarragon flakes 

kosher salt and freshly ground black pepper, to taste 

 

Preheat oven to 425 degrees F.

Heat a bit of olive oil in your favorite cast iron skillet over medium high heat. 

Meanwhile, season steaks with kosher salt and pepper, to taste as desired. 

When oil shimmers in skillet, add filets, browning on all sides. Transfer steaks to center rack of the preheated oven; roast until the steaks are 135 degrees F at the center for medium-rare, 8-10 minutes. 

Transfer filets to a plate; tent well with foil to keep warm. (Here they will raise 5-10 more degrees in internal temperature to 140-145 degrees, medium rare.) 

Place hot skillet over medium high heat. Add thyme to drippings in the skillet, cooking and stirring about 30 seconds; add vermouth. Whisk the cornstarch into the broth and add to the skillet. Let sauce simmer until thickened and reduced slightly; remove from heat to a small bowl. 

To prepare tarragon mushrooms, heat olive oil in same skillet over medium-high heat. Add scallion whites and mushrooms, then season to taste with salt and pepper. Cook mushrooms, stirring occasionally until mushrooms are nicely softened and the juices evaporate, 6 to 8 minutes. Stir in scallion greens and tarragon; remove from heat. 

Serve filets drizzled with prepared sauce and mushrooms on the side. 

Our Quick and Dirty Appetizer

MHK Meats aged cheddar cheese paired with sliced Honey Crisp apples and a glass of Oz Winery Rusted Rivets Red Wine. 

Ultra-Easy Dessert

Sweet Granada Assorted Chocolates

3 Swanky Tips for Swooning Your Sweetheart in the Kitchen:

1. Take action! Valentine’s Day is about boots on the ground, so have your appetizer ready and waiting for your Sweetheart when he/she walks through that door. This sends a powerful signal that you desire to connect with them. (Who doesn’t love that??)
2. Use what you have on hand. Nothing says anything has to be fancy. Simply setting the table for dinner creates a great visual - it’s a promise of good things to come. 
3. Concentrate on cooking just one DELICIOUS thing, perhaps the entree. Then, fill in with purchased accompaniments to keep your Sweetheart dinner easy and effortless. This allows you to put the focus where it belongs: on the one you love! 

Happy Valentine’s Day to you and yours,

Chef Alli 

• chef alli