Valentine’s Day Roundup

Valentine's DayHappy Valentine’s Day!

Okay, that’s a bit premature, but there aren’t many shopping days left until you need to be armed with the perfect gift and an even perfect-er meal.

If you need some amazing meal ideas, let me say that nothing does better than…

(Click the link to find out!)

Valentine’s Day Filet Mignon with Red Wine Cream Reduction

This was an idea I did for BIAO magazine a few years ago and ever since then, I just haven’t been able to serve it enough.  It’s one of Mrs. Well Done’s favorites.

You will need:

  • 2 tablespoons oil
  • Salt and pepper to taste
  • 2 (two) 8 ounce filets
  • 1 tablespoon fresh ginger
  • (optional) 2 tablespoons olive oil
  • (optional) 8 ounces white button mushrooms, sliced
  • 1/2 cup red wine
  • 1/4 cup heavy cream
  • You might also want about 1/4 cup beef stock on hand

Preheat your oven to 350.

Get the vegetable oil into a pan over medium-high heat and get it very hot.  While the oil is heating, sprinkle salt and pepper to taste over both sides of the meat.

When the oil is hot, put the meat in the skillet and let it cook 2 minutes.  Whatever you do, don’t move the meat.  You are browning it to develop flavor and seal in the juices.  Flip, top with the grated ginger, and cook another 2 minutes.

Put the steaks in the oven for 6-12 minutes to finish cooking them.  6 minutes will give you rare steaks.  12 will be closer to medium well or well.  (I like my steaks a little past medium rare, so I do about 8 minutes.)

Take the skillet out of the oven and remove the steaks.  If you want the mushrooms, add the olive oil and let it get hot, then pour in the mushrooms and a pinch of salt.  Cook the mushrooms until they are browned, about 10 minutes.

Add the red wine and use a wooden spoon to scrap up any of the bits of browned steak that stuck to the pan.  If you find there weren’t many, add the beef stock and bring the liquid to a boil.  Let the liquid boil for 2 minutes if you used just wine or 4 minutes if you used stock.  Then add the heavy cream.  Stir until it thickens.

Serve the steaks on a plate with the ginger still on top, ladle the sauce over the steaks.

Enjoy…but wait there’s more!

If steaks aren’t your thing, I have some great suggestions over on

For instance, 5 Things to Do With Nutella

Or a whole meal made from Rosewater

Lastly, here’s a breakfast in bed you can do the night of or the morning after.

 Now enjoy!

And thanks to isabel bloedwater for the picture.

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