I am in love with these Big Sexy Steaks for Valentine’s Day with sautéed tarragon mushrooms and vermouth shallot reduction sauce. This gluten-free recipe serves two and is for a special occasion stay-at-home date night! I also have a tip for you how to cook your filet mignon perfectly!
There really is no other word to describe these steaks other than sexy. They are plump and tender and really juicy. They have a perfect crispy seared crust with lightly sweet and savory sauce draped over top. Then there are the mushrooms. Oh the mushrooms. They are so deliciously umami, you’ll wonder why you ever went out to dinner on Valentines day.
Besides, going out to dinner on Valentines Day is for rookies. You are not guaranteed to have an okay time, it is highly unlikely that the experience will be spectacular, and it may just suck. Restaurants aren’t set up to deal with Valentine’s day because they normally serve a mix of two-tops, four-tops and bigger parties all at the same time. But on Valentines day it is all two-tops all night. So to deal with it, a lot of times, the restaurant will offer a prix fixe menu or alter the menu in another way to limit options. The wait staff and kitchen runs around at double-time all night churning the deuces through. Can you tell that when I worked in the restaurant business I really disliked Valentine’s day? I am still not a big fan to be honest. I am always kind-of disappointed.
But you know what is guaranteed to not be disappointing? Big Sexy Steaks at home. Light some candles, put on some music. Maybe even swipe on some lip gloss. You never have to put on your winter boots. And I have a trick to help make sure these steaks are perfectly executed. Because, let’s be honest, if you are going to shell out the bucks for filet friggin’ mignon, they better be spectacular.
The trick is totally not sexy at all unfortunately, but it works, and who cares how you get to perfection when it comes to filet mignon. The trick is to use a meat thermometer with a remote sensor and set it to the internal temp you’re after. They really help because it is really easy to get distracted by the other components in the meal (like the mashed potatoes) right at the same time that the steaks are coming up to temp. You will not be bummed to own one because these thermometers come in handy when you are making Thanksgiving turkey or chicken, pork chops or even meatloaf.I wanted our steaks to be medium-rare so I set the temp for 130 degrees. They were perfect.
The other side of Valentine’s Day that this whole gifting business. My husband and I have a no gift rule around here. Because lets face it, that part is usually as disappointing as the restaurant meal.
You know what is not disappointing? A giant gift card to Tiffany and Co.! And you can win one right here!! Holla! Get in on the action right here by following the instructions in the widget.
THIS GIVEAWAY IS CLOSED
Filet mignon with vermouth reduction sauce and sauteed mushrooms with tarragon for Valentines Day or a Stay at home date night. Serves 2.
- 1 teaspoon canola oil
- 2 1 ½ inch-thick filet mignon steaks, aka big sexy steaks, 12 to 14 ounces total
- ½ teaspoons each kosher salt and freshly ground pepper
- 1 large shallot, minced
- ½ teaspoon chopped fresh thyme
- 1/4 cup sweet vermouth
- 3/4 cup reduced-sodium chicken or beef broth
- ½ teaspoon corn starch
- 2 teaspoons extra-virgin olive oil
- 2 sliced scallions, white and green parts separated
- 4 cups sliced mixed mushrooms, wild, shiitake and/or white
- ¼ teaspoon salt
- ½ teaspoons chopped fresh tarragon
- Preheat oven to 425 degrees F.
- Heat canola oil in a medium heavy oven-proof skillet. Meanwhile, sprinkle steaks with kosher salt and pepper. When oil shimmers, add steaks, and cook until the bottom is deeply browned, about 5 minutes. Turn steaks over, insert remote oven-proof inta-read thermometer into the center of one steak (if using) and transfer the skillet to the oven. Roast until the steaks are 130 degrees F for medium-rare 8 to 11 minutes. Transfer steaks to a plate and tent with foil to keep warm.
- Place skillet over medium- high heat. Use caution the handle will be hot!! Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned, about 30 seconds. Add vermouth and let simmer until almost reduced by one half. Stir the cornstarch into the broth and add to the skillet. Bring to a simmer, stirring. Cook until slightly thickened and reduced to about ½ cup. Remove from the heat.
- Meanwhile while steaks roast, heat olive oil in a large skillet over medium-high heat. Add scallion whites, mushrooms and salt, and cook, stirring occasionally until the mushrooms are browning and the juices evaporate, 6 to 8 minutes. Stir in scallion greens and tarragon and remove from the heat.
- Serve steaks with the vermouth sauce and mushrooms.
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