Recipe: Valentine's Day Dinner (Tenderloin and sides)

Instructions/ Directions

Preparing the Filet Mignon

1. Pat the filets dry thoroughly using paper towels.

2. Season generously on all sides with Truffle & Black Garlic Steak Rub.

3. Let rest at room temperature for 30 minutes.

Mashed Potatoes

1. Place potatoes in a large pot of salted water.

2. Bring to a boil and cook until very tender.

3. Drain thoroughly.

4. Add butter and warm cream.

5. Mash, then pass through a sieve for an ultra-smooth texture.

6. Season with Bacon & Pepper Mix to taste.

7. Keep warm.

Bacon & Pepper Sauce

1. Melt butter in a skillet over medium heat.

2. Add shallot and sweat without browning.

3. Add Bacon & Pepper Mix and cook for 1 minute.

4. Deglaze with red wine.

5. Reduce by half.

6. Add beef broth and cream.

7. Simmer gently until sauce coats the back of a spoon.

8. Keep warm.

Maple-Glazed Carrots

1. Add carrots, water and butter to a pan.

2. Cover and bring to a boil, stirring occasionally.

3. When water has almost evaporated, add maple syrup.

4. Toss continuously until glazed and shiny.

5. Sprinkle with Traditional Blend and remove from heat.

Cooking the Filets

1. Heat oil in a pan over high heat.

2. Sear filets for 2 minutes per side.

3. Lower heat, add butter and herbs.

4. Baste continuously until desired doneness.

5. Remove from heat and rest for 5 minutes.

6. Chef’s note: For medium-rare, aim for an internal temperature of 130°F / 54°C before resting.

Plating

1. Reheat mashed potatoes and sauce if needed.

2. Place mashed potatoes on the plate.

3. Add glazed carrots.

4. Place filet mignon on top.

5. Spoon sauce over the meat.

6. Serve immediately.