My husband and I hate fighting the crowds on Valentine’s Day. We usually make a romantic dinner at home and enjoy a good bottle of wine, and this year was no exception! We picked up some USDA Prime filets from our favorite local market and made this recipe, adapted from Saveur magazine. Enjoyed with a bottle of Freemark Abbey 2005 Cabernet, yum!
6 tbsp. butter, cut into small pieces
3 tbsp. extra-virgin coconut oil
4 8-oz. filets mignons (we did just two, but kept the amount of sauce the same)
Salt and freshly ground black pepper, to taste
2 shallots, finely chopped
1 lb. baby bella mushrooms, sliced (any kind of mushroom will work, the original recipe called for creminis)
1 cup red wine
1 cup chicken stock
2 tsp. cornstarch, mixed with 1 tbsp. water
2 tbsp. mixed chopped chives and parsley
2 tbsp. sherry
Heat oven to 500°. Heat 1 tbsp. butter and 1 tbsp. oil in a large skillet over high heat. Season filets with salt and pepper; sear, flipping once, until browned, 4–5 minutes. Transfer filets to a baking sheet; roast in oven until medium rare, 4–5 minutes. Transfer filets to a plate. Return skillet to medium-high heat. Add 1 tbsp. butter, remaining oil, and shallots; cook for 1 minute. Add mushrooms; cook for 5 minutes. Add red wine; bring to a boil. Reduce to medium; cook until syrupy, 8–10 minutes. Add stock; reduce slightly, 4–5 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened, 2–3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt and pepper. Serve filets with mushroom sauce.