Recipe for Romance

We would be remiss if we didn’t acknowledge the biggest holiday in February. No, it’s not the Super Bowl. Most folks make reservations for a swanky dinner, but this year we’d like to offer you a challenge: make a romantic meal at home.

Good food is inherently sexy. That’s one of the reasons it’s such a big part of romance. From first dates to fifty-year wedding anniversaries, the right recipe can truly elevate any amorous event. Cooking together as a couple can be a lot of fun. If it’s not something you normally do, well, that just adds some novelty.

Below you’ll find a recipe that features our most decadent cut, the filet mignon as well as this month’s seasonal fruit and veg. Thanks to dry-aging, our filets are even more tender than normal, and have a bold beefiness you rarely find from other meat companies.

Valentine’s Dinner for Two: Grapefruit Avocado Salad & Filet with Rutabaga

Grapefruit Avocado Salad

Salad Ingredients:

  • ½ grapefruit, segmented
  • 1 avocado, sliced
  • Lemon
  • 4 cups arugula
  • Dijon vinaigrette*

 

Vinaigrette Ingredients:

  • 1 TBLS Dijon Mustard
  • 2 TBLS Lemon Juice
  • 1 Tsp Kosher Salt
  • ½ Tsp Black Pepper
  • ½ cup Extra Virgin Olive Oil
  • 1 Tsp Honey

 

Method:
Start by preparing dressing. Mix all ingredients except olive oil in small bowl.  Once mixed, slowly whisk in olive oil until vinaigrette is emulsified. Toss arugula and grapefruit with dressing and top with avocado slices.

Rutabaga Puree

Ingredient:

  • 2 lbs of rutabaga

 

Method:
Peel and dice into 1.5” cubes. Boil in water until fork tender. Remove and cool, discard water. Blend in food processor with ¼ olive oil until smooth and then add salt and pepper to taste.

Filet Mignon

Ingredients:

  • 2 – ½ lb filets
  • 2 TBLS avocado oil (or other high heat oil)
  • Salt & pepper
  • Butter
  • Garlic clove, crushed
  • ¼ cup beef stock
  • 1/8 cup balsamic vinegar
  • Parsley, minced

 

Method:
Remove steaks from packaging, season liberally with sea salt and fresh ground pepper and let sit at room temp for 1 hour. Preheat cast iron skillet on high until very hot. Then, put 2 TBLS of high heat oil in the pan to coat bottom.

Put steaks in pan and sear for 2.5 min per side. Put a dab of butter and crushed garlic clove on top of each filet. Transfer to preheated oven (450°F) for 5 minutes or until internal temperature has reached desired temperature.

Remove steaks from pan. Add ¼ cup beef stock and 1/8 cup balsamic vinegar to pan with butter and garlic, deglaze and reduce by half. Strain sauce into small cup season with salt and pepper to taste.

Place a large spoonful of the rutabaga puree down in the middle of plate, place steak on top in center, and pour sauce over top of the filet so that some runs down onto the puree. Garnish with fresh minced parsley. Serve salad on the side of plate or on a separate dish.