Filet Mignon for Two with Roasted Broccolini and Garlic Mashed Potatoes

“This Valentine’s Day, I will be making a cozy intimate dinner. What could be more romantic than making your sweetheart’s favorite dish? John’s all-time favorite dinner is a melt-in-your-mouth Filet Mignon. It will certainly ensure a delicious evening to remember. ❤️ Here’s to love!“

Ingredients:

FOR THE FILET MIGNON

1 TBSP. butter, slightly softened

1/2 tsp. garlic, minced

1 tsp. fresh herbs, chopped (thyme, rosemary, chives)

2 4-ounce filet mignon steaks, about 1 1/4 inches thick

FOR THE BROCCOLINI

bunch broccolini, trimmed ad halved lengthwise

4 tsp. extra-virgin olive oil, divided

1/2 tsp. ground black pepper

3/4 tsp. salt, divided

FOR THE GARLIC MASHED POTATOES

2 pounds Yukon Gold potatoes, washed and quartered

4 garlic gloves

Kosher salt

1 1/2 cups heavy cream, warm

1 stick butter (4 oz.), cut into 9 pats

How to Make It

1. FOR THE POTATOES: Place potatoes and garlic cloves in a large saucepan. Cover with 1 - 2 inches of cold water and season water generously with salt (the water should taste like sea salt). Bring the water to a boil and cook until the potatoes are fork tender, about 20 - 25 minutes. Drain the potatoes and garlic well and pass through a potato ricer or mash with a fork. Do not use a blender or food processor. Add 1/3 of the warmed heavy cream and butter and stir vigorously into the potatoes. Repeat the process 2 more times until all of the butter and cream has been combined. Taste the potatoes for seasoning and add salt if needed. Cover with aluminum foil to keep warm.

2. FOR THE BROCCOLINI: Preheat oven to 425℉.

3. Combine butter, garlic and herbs in a small bowl. Set aside.

4. Toss broccolini with 2 teaspoons olive oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a large bowl. Place the broccolini on one half of a large rimmed baking sheet and roast until they begin to wilt, about 10 minutes.

5. FOR THE FILETS: Pat steaks dry with a paper towel and season both sides with 1/4 teaspoon salt and pepper.

6. In a medium-sized skillet, on medium-high heat, heat 2 teaspoons olive oil. Place filets in the oil and sear them until browned on both sides, about 1 - 2 minutes per side.

7. Remove the broccolini from the oven and stir. Place the seared steaks onto the empty side of the baking sheet. Return the baking sheet to the oven and roast the filets until filets are cooked to desired doneness, about 3 - 5 minutes for medium-rare.

8. Transfer each filet onto a plate and top with 1 teaspoon of the herb butter. Let it rest for 5 minutes. Serve with broccolini and a nice glass of Cabernet Sauvignon.

Yukon Gold Potatoes, washed and quartered

Sear the filets about 2 minutes per side or until browned.

Pass potatoes through ricer.

Fresh Broccolini, tossed in olive oil and salt and pepper.

2 TBSP. butter with freshly chopped thyme, rosemary and chives to top filets.