There are moments in your cooking history that define what type of cook you are. This was one of those moments for Will. This dinner defined that if we never went out to eat again, it would be okay because Will is a top-notch chef. This was our Valentine’s dinner this year, pulled together after an early morning snorkeling with manatees! We had been given an EarthFare gift card from one of my piano students, so between that and some coupons, we decided to treat ourselves to a filet mignon. Now as you would imagine, this was not something we had purchased to make at home before, so this whole experience was going to be on giant experiment.
We actually don’t even cook beef that often, so we were a little concerned that we would ruin it. However, we picked a simple enough recipe and some tasty sides, promising ourselves it would be a success. This was also our first time cooking broccolini and it is a recipe that I would definitely make again! Needless to say, our meal turned out to be restaurant quality, if not better (and the price was certainly better since we did the labor!). The meat was a perfect medium cook that just melted in your mouth. The potatoes sopped up all of the sauce perfectly, and the broccolini added the perfect garlicky crunch to any bite. Overall, a stunning success!
Cooking Notes for Filet: We pretty much followed this recipe to a “t” because sometimes it’s best to just keep things simple 🙂
Filets: Dry the filets with a paper towel. Generously season with S&P all over. Heat 1 tbsp of sunflower oil in a saute pan (sunflower oil won’t smoke like olive oil). Once the pan is hot enough that it’s almost smoking, add the filet mignons. Allow them to brown on each side, so make sure you rotate them. Make sure you flip them and roll them to get all sides! Then, place the saute pan with the filets in the 400 degree oven until the meat thermometer registers 135 degrees F.
Wine Sauce: Combine 1/2 cup red wine and 1/2 cup beef stock in a saucepan. Bring it to a boil and let it reduce by half. You can check the amount of liquid in the pan by tipping it to the side.
Cooking Notes for Broccolini: I can’t find the original recipe anymore, but this is basically what we did.
Cooking Notes for Potatoes: We added goat cheese to the mashed potatoes to make them even better! We also didn’t follow all their cooking directions, which involved things like putting plastic wrap over the potatoes to keep them warm, and melting the butter without turning the stovetop on.