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Recipes

Dinner for Your Valentine

Valentine Filet, Salad, and Cauliflower
Valentine Filet, Salad, and Cauliflower

Dinner for Your Valentine

Filet Mignon with Sauteed Mushrooms, Arugula Salad with Figs & Pomegranates, and Roasted Cauliflower with Shallots & Sea Salt
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Keyword: dinner, valentines day
Servings: 4
Calories: 537kcal

Ingredients

Filet

  • 1 teaspoon salt and ground black pepper
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh rosemary
  • 4 clove 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 clove 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 cup arugula
  • 1 cup dried or fresh figs
  • 2 tablespoon 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

Instructions

  • Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
  • 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.
  • Remove from oven; keep warm.
  • While steaks are cooking, heat oil in a large nonstick sauté pan over medium heat.
  • Add thyme, mushrooms, and garlic; cook 5 minutes or until mushrooms are tender.
  • Add broth and wine; bring to a boil.
  • Cook until reduced by half (about 10 minutes).
  • Combine water and cornstarch in a small bowl, stirring with a whisk.
  • Add cornstarch mixture to mushroom pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly.
  • Serve ¼ c mushroom sauce with each steak.
  • Toss arugula and figs in a large bowl. Whisk lemon juice and olive oil in a medium bowl until emulsified.
  • Pour dressing over salad and serve. Makes 5 servings.
  • Preheat oven to 450 degrees, place rack in lower third of oven.
  • Cut cauliflower lengthwise into ¾ inch thick slices.
  • Put into a large bowl and spray generously with olive oil.
  • Add minced shallots, salt and pepper and toss until evenly distributed.
  • Spread onto a large sheet pan (covered with foil for easy clean up).
  • Roast turning once, until golden and just tender, about 25 minutes. Serves 4.

Notes

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

Nutrition

Calories: 537kcal | Carbohydrates: 78g | Protein: 32g | Fat: 11g

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