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Filet Mignon with Sauteed Mushrooms, Arugula Salad with Figs & Pomegranates, and Roasted Cauliflower with Shallots & Sea Salt
Equipment
- broiler or roasting pan
- meat thermometer
- Small Bowl
- Whisk
- medium bowl
- large bowl
- large sheet pan
- foil
Ingredients
Filet
- 1 tsp salt and ground black pepper
- 1 tsp chopped fresh thyme
- ½ tsp fresh rosemary chopped
- 4 cloves garlic minced
- 4 3-oz organic top sirloin steaks
- extra virgin olive oil
Mushroom Sauce
- 1 tsp extra virgin olive oil
- ½ tsp fresh thyme
- 8 oz presliced mushrooms (baby bellas or shitake)
- 4 cloves garlic minced
- ½ cup organic chicken broth
- ½ cup Chardonnay (or sub white grape juice)
- 1 tbsp water
- 1 tsp cornstarch
Arugula Fig Salad with Pomegranate Arils
- 4 cups arugula
- 1 cup dried or fresh figs
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ½ cup pomegranate arils (seeds)
- sea salt
- fresh cracked pepper
Roasted Cauliflower with Shallots and Sea Salt
- 1 head cauliflower
- olive oil
- 2 shallots minced
- ½ tsp sea salt
- ½ tsp fresh cracked pepper
Instructions
Filet
- Combine salt, pepper, thyme, rosemary, and garlic. Coat both sides of steaks with olive oil; rub steaks evenly with thyme mixture.1 tsp salt and ground black pepper, 1 tsp chopped fresh thyme, ½ tsp fresh rosemary, 4 cloves garlic, 4 3-oz organic top sirloin steaks, extra virgin olive oil
- 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.
Mushroom Sauce
- While steaks are cooking, heat oil in a large nonstick sauté pan over medium heat.1 tsp extra virgin olive oil
- Add thyme, mushrooms, and garlic; cook 5 minutes or until mushrooms are tender.½ tsp fresh thyme, 8 oz presliced mushrooms (baby bellas or shitake), 4 cloves garlic
- Add broth and wine; bring to a boil.½ cup organic chicken broth, ½ cup Chardonnay
- Cook until reduced by half (about 10 minutes).
- Combine water and cornstarch in a small bowl, stirring with a whisk.1 tbsp water, 1 tsp cornstarch
- 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.
Arugula Fig Salad with Pomegranate Arils
- Toss arugula and figs in a large bowl. Whisk lemon juice and olive oil in a medium bowl until emulsified.4 cups arugula, 1 cup dried or fresh figs, 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice
- Pour dressing over salad and top with pomegranate arils, salt and pepper to taste. Makes 5 servings.½ cup pomegranate arils (seeds), sea salt, fresh cracked pepper
Roasted Cauliflower with Shallots and Sea Salt
- Preheat oven to 450℉, place rack in lower third of oven.
- Cut cauliflower lengthwise into ¾ inch thick slices.1 head cauliflower
- Put into a large bowl and toss with olive oil.olive oil
- Add minced shallots, salt and pepper and toss until evenly distributed.2 shallots, ½ tsp fresh cracked pepper, ½ tsp sea salt
- 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.
More About This Recipe
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: 537kcalCarbohydrates: 78gProtein: 32gFat: 11g
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