I was giving some thought to what could be a fabulous Valentine’s Day dinner this last Friday, when the Hubby and I found ourselves without children or plans for dinner, that rarely occurs here.
Mostly, because I do wake up thinking “hmnnn what’s for dinner tonight?”, I know it’s a sickness. And usually we have not only our two, but a few other kids in the mix, by the time dinnertime rolls around.
However, things have changed. Both children now drive, themselves. No need for me to chauffeur them around (okay I kind of miss that) and now they, more often than not on the weekends, have their own dinner plans.
With the vegetarian, and the 16-year-old boy out of the dinner picture we could have whatever our hearts desired. So that meant some sort of red meat, then probably something expensive since we were purchasing for only two not the six that it requires, when cooking for a tall growing boy.
We instantly agreed, a nice little filet mignon with mushrooms and a herb butter sauce would be lovely. We also agreed that if we are treating ourselves, a concept I can get used to, let’s open a nice bottle of wine, perhaps a Burgundy. Okay now we are talking.
I have to tell you this whole meal was so fabulous that we are making it again, this Friday. With the addition of champagne and some form of chocolate, definitely! Glad that’s all settled.
Happy Valentine’s Day!
- 2 4-6oz filet mignon approx. 2" thick
- 10 sprigs of fresh thyme
- 4 Tbs butter
- 2 cloves garlic, peeled and smashed
- salt and pepper
- 8 ounces of fresh mushrooms
We served the filet with some oven roasted brussels sprouts. Pop them into the 400 degree oven 5 minutes before starting the steaks. They take about 15-20 minutes so they should both be ready at the same time.