As a steak lover, I can’t think of a better meal to enjoy for Valentine’s Day.
Since it can be pricey, I only make it on special ocassions – and
Valentine’s Day is the perfect occasion! Get sizzling in the kitchen for
an easy, Romantic dinner for two.
Filet mignon is the most tender cut of steak you can buy, and doesn’t
require fancy seasonings – coarse salt and fresh cracked pepper is all
you need for a delicious steak that’s pan seared then finished in the
oven and cooked to perfection! I like mine medium rare, but you can cook
it to your taste.
It’s practically foolproof if you have a meat thermometer, but you can also use the finger test just in case you don’t. This starts on the stove and finishes in the oven, so you’ll need a heavy oven-safe non-stick skillet, or cast iron skillet to make this. One thing you should keep in mind is you’ll want to bring the meat up to room temperature, so let it sit on the counter at least 30 minutes before you’re ready to cook. It’s perfect with sauteed or roasted vegetables on the side, here I made a quick sauteed garlic broccolini, but you can also serve it with skinny mashed potatoes.
Perfect Filet Mignon for Two
Servings: 2 • Size: 1 steak • Old Points: 6 pts • Points+: 6 pts
Calories: 246 • Fat: 11 g • Carb: 0 g • Fiber: 0 g • Protein: 36 g • Sugar: 0 g
Sodium: 75 mg • Cholesterol: 101 mg
- 2 (6 oz) beef tenderloin filet mignon steaks, trimmed of fat
- olive oil cooking spray (I used my mister)
- kosher salt and fresh cracked pepper
Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook. Preheat the oven to 400°F. Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.
When the oven is ready, heat the skillet over high heat until the pan is very hot. When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes. Sear the sides of the steaks for about 1 minute so it’s browned all over. Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak. Remove when the steaks read 125° F for Medium Rare, or 130° F for medium. Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
- ^ quick sauteed garlic broccolini (www.gordon-ramsay-recipe.com)
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