Romantic Dinner for Valentines Day Recipes
Filet Mignon with Red Wine Sauce
Ingredients
Ingredients
- 2 (5 to 6 ounces each) filet mignons (about 1 1/2 inches thick)
- Coarse salt and very coarsely ground pepper
- 2 teaspoon(s) olive oil
Red Wine Sauce (optional):
- 1 cup(s) red wine
- 2 tablespoon(s) cold butter, cut up
- Coarse salt
Directions
- Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
- Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
- Remove strings from filets, and serve with Red Wine Sauce, if desired.
To make Red Wine Sauce: Place wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.
DESSERT..BROWNIE HEARTS
- 1/2 pound (2 sticks) unsalted butter, plus more for cake pan
- 2 1/2 cups packed light-brown sugar
- 6 ounces unsweetened chocolate, coarsely chopped
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- Confectioners' sugar, granulated sugar, cocoa powder, for coating bites
Directions
- Preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan. Cut a piece of waxed paper to fit the bottom, and press it onto buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before completely melted.
- Beat the eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour into prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.
- Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice.

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