Recipe for Romance

comments 3

DSC_0047Filet Mignon with Red Wine Reduction

In my opinion, there is no better way to say I love you than to cook for someone.  I love going to restaurants but on holidays it never feels intimate enough.  This weekend surprise your Valentine with this dinner.  This recipe is so easy and delicious, you will thank me later.

Time-1 hour 15 minutes

Servings-4 (I have two other little Valentine’s to feed)


4 Filet mignon steaks, cooking twine, 3 TBS shallots chopped, 4 cloves of garlic chopped, 2 cups of red wine, 1 cup of chicken or beef stock, 1 TBS of flour, TBS chopped parsley, salt and pepper to taste.

3 lbs of Yukon gold potatoes, 3/4 cup of whole milk, 4 TBS of salted butter, salt and pepper to taste.

16oz of Brussel Sprouts, 1/4 cup balsamic vinegar, 1/4 cup of olive oil, salt and pepper to taste.

Enough olive oil to coat pan.

Preparation of Filet Mignon

Pre-heat oven to 400 degrees.  Tie cooking twine around the waist of the fillets.  This will prevent the meat from expanding while cooking and keep in the juices.  Add oil to coat the bottom of a oven safe skillet and set burner to high heat.  Season both sides of steak with salt and pepper.  When oil is very hot, place steaks in skillet and brown for 2-3 minutes.


When steaks are browned flip steaks and cook for another 2 minutes.  This will create a seal and lock in the juices.


When the steaks are browned on both sides place into 400 degree oven.


Cook steaks for desired doneness:

  • Rare-5 minutes in oven
  • Medium-rare 7 minutes in oven
  • Medium-10 minutes in oven
  • Medium-well 15 minutes in oven
  • Well done 20 minutes in oven

When steaks are done place onto platter and allow to rest.  Empty skillet of excess oil.  However, leave enough oil to sauté shallots and garlic.  Place skillet back on stove top at medium high heat.  Place an oven mitt on handle to remind you that handle is extremely hot.  Keep oven mitt away from burner to avoid catching fire.  Sauté shallots until softened 1-2 minutes.  Add flour and desolve into oil.


Add chopped garlic and cook for 1 minute then add red wine and chicken stock.


Turn burner on high and reduce for 5-10 minutes until red wine reduction is slightly thickened.  While sauce is reducing scrape the pan drippings from the bottom of the pan.  Taste for seasoning.  You may need to add a pinch of salt or sugar, depending on the wine you use.

Preparation of Mashed Potatoes

Peel and chopped potatoes and place into pot.  Add water level just above potatoes and bring to a boil.  Boil potatoes for 15-20 minutes until soft.  Drain potatoes in colander, add milk and butter in original pot and slowly warm and melt butter.  Return potatoes to pot and mash potatoes.  Season with salt and pepper to taste.

Preparation of Brussel Sprouts

Trim Brussel sprout ends and chop in half.  Place into bowl and toss with balsamic vinegar, olive oil, salt and pepper.  In a large skillet  on medium high heat place enough oil to coat bottom of pan. Brown Brussel sprouts face down for 1-2 minutes then flip to brown both sides.  Brussel sprouts will be ready in 5 minutes.



Remove twine from Filet mignon.  Start with the mashed potatoes on plate and add filet on top.   Drizzle reduction over filet and mashed potatoes.  Add brussel sprouts and finish with chopped parsley if your feeling fancy.


Game Plan 

  • Peel and chop potatoes, place in pot and cook
  • Pre-heat oven
  • Tie and season steaks
  • Pan fry steaks
  • Trim and marinade brussel sprouts
  • Place steaks in oven
  • Drain and finish mashed potatoes
  • Pan fry Brussel sprouts and set aside
  • Remove steaks and start pan sauce
  • Plate

Cook’s Note

1.  The smaller you chop your potatoes the quicker they cook.

2.  I used Quail Creek Cabernet Sauvignon for the reduction.  I find it at Whole Foods for $4.99 a bottle.

3.  If you can find shucked pomegranate seeds they are great for color and tang in the brussel sprouts.

4.  I’m willing to bet that you will not taste a better filet mignon in a restaurant.  I’ve tried and I keep coming back to this recipe.

5.  Any fillet juice that has collected on the platter as steaks rested, add to the reduction.

Happy Valentine’s Day!

The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s