It’s Valentines Day in a couple of days which means it’s time to spoil the one you love…or yourself for that matter!! Why go to a busy restaurant when you can spend the evening at home enjoying filet mignon with wild mushrooms, garlic seared shrimp and asparagus. YUM!!! Believe it or not this is one of the easiest dinners to prepare, you just have to be quick to make sure that everything comes together at the same time.
Since filet mignon is the best cut of steak you can buy, it really doesn’t need much…just rub some olive oil on both sides and season with kosher salt and cracked pepper. Less is more with filet, the steak is the star of the show so no need to add any additional seasonings. Sear on both sides in a hot grill pan and finish the cooking process in a hot oven.
While the steak is cooking you can quickly throw together the sautéed wild mushrooms with fresh herbs, seared garlic shrimp and asparagus. They can all cook at the same time (as long as you have 3 burners) so everything is ready to assemble when the steak comes out of the oven.
You are guaranteed to score BIG points with your Valentine with this dinner. Uncork a nice bottle of red and sit back and enjoy each other…at home!!
- 2 filet mignon steaks (8 ounces each)
- 4 large shrimp or jumbo prawns, shelled and deveined
- 2 cups sliced wild mushrooms (we used shitake, crimini, chanterelle and button)
- 2 tbs good quality olive oil
- 1 small shallot
- 1 clove garlic - minced
- 3 sage leaves - chopped
- 1tbs fresh thyme
- 1 tbs butter
- ½ pound asparagus - trimmed and peeled
- S & P to taste
- Preheat oven to 425°.
- Heat a large oven proof skillet or grill pan over high heat for 5 mins. Drizzle steaks with a Tbsp of olive oil and rub on each side to coat. Sprinkle each side with salt and freshly cracked pepper. Place steaks in hot pan and sear evenly on both sides. About 2 minutes per side. Place hot steak pan in the oven to continue cooking to your desired level. For rare steaks, temperature should be 120° , 125° for medium - rare. Remove steaks from oven and allow to rest for 2-3 minutes.
- Heat 1 Tbsp olive oil in saute pan over medium heat. Add minced shallot and saute for 1 minute. Add mushrooms and cook until softened (about 5 minutes) then add chopped herbs. Add 1 Tbsp of butter and S & P to taste just before serving.
- Rinse shrimp and pat dry, season with S & P. Heat a small sauce pan over medium heat, drizzle with olive oil and add in garlic. Add shrimp and cook until pink (about 2 minutes per side).
- Bring 2 cups of water to a boil in a medium sauce pan. Cook asparagus for 2 minutes and drain immediately. Toss with a drizzle of olive oil or a pat of butter and season with S & P to taste.