An Easy Filet Mignon Dinner for Your Valentine

Thrifty Thursday:

It is time to start making plans for heart day!

For some of us, that means planning a romantic day that culminates with a dinner at your sweeties favorite restaurant.  Here in San Luis Obispo that could easily mean hiking through oak forests and a picnic during the day, or touring wineries and following up with a gorgeous walk on the beach.  It would absolutely mean a romantic dinner at restaurants like Novo on the creek, or at the new and fabulous Foremost Wine Company.

However, for this Thrifty Thursday we wanted to show you how you can be budget friendly while keeping the romance and class at an all time high.  I do not care if you are a boy or a girl, get ready to put on your apron and bring some sizzle into your Valentine’s Day!


Simplicity done well is the ultimate statement of elegance.  Good quality ingredients and a little technique will make you look like a culinary whiz in the kitchen.

Pan Seared Filet Mignon with a Red Wine Glaze

two nicely marbled filet mignon steaks, rested at room temperature for 30 minutes

sea salt & pepper

olive oil

1 cup of good red wine

2 tbls butter, I prefer Kerrygold (Irish butter from grassfed cows…I swear it is unique and amazing!)

Italian flat leaf parsley for garnish


This recipe is such a cinch!

Let the steaks rest at room temperature for about 30 minutes, so that they will cook up perfectly.  Generously season both sides of your filet’s with sea salt and fresh cracked pepper.  When dealing with simple ingredients, it is essential to use high quality ingredients because you will absolutely taste every nuance….there are no complicated flavors to hide behind.


Getting your pan nice and hot, coat it with a layer of olive oil and place your steaks down so that they have space.  Monitor your pan’s heat so that it does not scorch, but leave those steaks alone so that they can develop a nice crust.  If you move them around, the browning will not be as magical.


You will cook the filets for about 3 minutes per side for rare.  The goal is to get a nice brown crust and a juicy, pink center.  Yum!


Once your filets are ready, transport them to a plate and loosely cover with foil while you prep the sauce.  Not only will this give you time to make the sauce, but it allows the steaks to rest so that the juices will stay in the cuts instead of running all over the plate (and sadly not into your mouth).


Keeping the skillet hot, pour in your cup of good red wine.

It is essential that it is a glass of wine you would be happy to drink…you will be condensing and concentrating the flavor so you had better like it!

Cook this down, letting it bubble away until is gets syrupy.


Take the skillet off of the heat and add in the 2 tablespoons of butter, stirring until it has completely melted and incorporated.

Time to make a FAST side salad.


I used a beautiful orange muscat vinegar and simply dressed some raw spinach with it and some olive oil.  A little pinch of salt and the greens were perfect!  Feel free to use your favorite vinegar, but I recommend a sweeter variety (or simply add some honey to yours).


Plating your salad and filet mignon, drizzle the lush red wine sauce all over that steak!  Gorgeous!


A garnish of some fresh parsley and it is time to light some candles!!


Since it is not Valentine’s Day yet, we dug in for a little Zesty work lunch.

Time to play splitsies!


Gosh, such a rough life!  Hahaha food blogging days are the BEST days!

Bon apetit!



Photos Credit to: Jessica Helton