Dinner for Your Valentine

Dinner for Your Valentine

Meal type Main Dish
Occasion Valentines day



    • 1 teaspoon salt and ground black pepper
    • 1 teaspoon chopped fresh thyme
    • 1/2 teaspoon chopped fresh rosemary
    • 4 cloves garlic, minced
    • 4 3-oz organic top sirloin steaks
    • cooking spray

    Mushroom Sauce

    • 1 teaspoon extra virgin olive oil
    • 1/2 teaspoon fresh thyme
    • 1 8-oz package presliced mushrooms (baby bellas or shitake)
    • 4 cloves garlic, minced
    • 1/2 cup organic chicken broth
    • 1/2 cup Chardonnay (or sub white grape juice)
    • 1 tablespoon water
    • 1 teaspoon cornstarch

    Arugula Fig Salad with Pomegranate Arils

    • 4 cups arugula
    • 1 cup dried or fresh figs
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon fresh lemon juice
    • 1/2 cup pomegranate arils (seeds)
    • Sea Salt
    • Fresh Cracked pepper

    Roasted Cauliflower with Shallots and Sea Salt

    • 1 head cauliflower
    • olive oil spray
    • 2 shallots, minced
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon fresh cracked pepper

    About This Recipe

    Filet Mignon with Sauteed Mushrooms, Arugula Salad with Figs & Pomegranates, and Roasted Cauliflower with Shallots & Sea Salt

    Nutrition Facts:
    Filet and Sauteed Mushroom Sauce: Nutrition facts per serving: 360 calories, 27 grams protein, 47 grams carbohydrates, 5 grams fat (includes 1 serving of mashed potatoes) Serves 4
    Arugula Fig Salad with Pomegranate Arils: Nutrition facts per serving: 117 calories, 1 gram protein, 19 grams carbs, 6 grams fat
    Roasted Cauliflower with Shallots and Sea Salt: Nutrition facts per serving: 60 calories, 0 fat, 12 gm carbohydrates, 4 gm protein


    Step 1
    Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
    Step 2
    Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450° for 8 minutes on each side, or until a thermometer inserted in the center registers 145°F for medium-rare, 160°F for medium, or 165°F for well-done.
    Step 3
    Remove from oven; keep warm.
    Sauteed Mushroom Sauce
    Step 4
    While steaks are cooking, heat oil in a large nonstick sauté pan over medium heat.
    Step 5
    Add thyme, mushrooms, and garlic; cook 5 minutes or until mushrooms are tender.
    Step 6
    Add broth and wine; bring to a boil.
    Step 7
    Cook until reduced by half (about 10 minutes).
    Step 8
    Combine water and cornstarch in a small bowl, stirring with a whisk.
    Step 9
    Add cornstarch mixture to mushroom pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly.
    Step 10
    Serve ¼ c mushroom sauce with each steak.
    Arugula Fig Salad with Pomegranate Arils
    Step 11
    Toss arugula and figs in a large bowl. Whisk lemon juice and olive oil in a medium bowl until emulsified.
    Step 12
    Pour dressing over salad and serve. Makes 5 servings.
    Roasted Cauliflower with Shallots and Sea Salt
    Step 13
    Preheat oven to 450 degrees, place rack in lower third of oven.
    Step 14
    Cut cauliflower lengthwise into ¾ inch thick slices.
    Step 15
    Put into a large bowl and spray generously with olive oil.
    Step 16
    Add minced shallots, salt and pepper and toss until evenly distributed.
    Step 17
    Spread onto a large sheet pan (covered with foil for easy clean up).
    Step 18
    Roast turning once, until golden and just tender, about 25 minutes. Serves 4.