Will you be my Valentine? - by chef Fila

​How about preparing dinner for that “Special Someone” in your life?  It’s better than waiting in line for your table to be ready.  Hmm…why not opt to stay in and do some “Sensual Cooking”?  I can teach you how!  I aim to please when I am fantasizing about the special meal I want to prepare.  Here are one of my favorites!  I chose the Filet Mignon with Sage Butter and Organic Roasted Herb Fingerling Potatoes served with Romantic Haricot Verts and a touch of Garlic.  This dish speaks volumes and will impress most.  I pair it with Moreno BHLV Sparkling Wine…a nice balance with light honey apple nose and a smooth finish.

The ingredients can be purchased at your favorite butcher and local farmers market and other specialty stores in your area.  I use Grass-fed Beef, Organic produce and products free of pesticides as much as possible.  Pesticides and toxins may affect your overall health in a negative way.  Clean eating is not as hard as you think it is.  You can be a as creative as you want with all the variations of Organic vegetables that are now available at almost every market now.  They tend to be pricey at times, but so much worth it when it come to your health!
Sensual Cooking is my topic for February and I am a “Hopeless Romantic”, always trying to keep things new and exciting in a relationship.  Sometimes we need to “Spice Up” our lives occasionally and a good healthy meal is the way to go!  Why not keep it Romantic…Get dressed up and have an evening at home filled with Love…ahhhh!
Grilled Filet Mignon topped with Sage Brown Butter
served with Sautéed Haricot Verts & 
Rosemary Fingerling Potatoes
 
 
Ingredients:
 
2       6 to 8-ounce Filet Mignon (also known as the Beef Tenderloin)
1       pound of Haricot Vert or Green Beans (rinsed and trimmed on each side)
2       pounds of Fingerling Potatoes (cut in half the long ways)
1       bunch of fresh Rosemary Sprigs (chopped)
1       bunch of fresh Sage
3       cloves of Garlic (chopped)
4       tablespoons Extra Virgin Olive Oil
1/2    stick of salted butter (I use organic or triple cream butter)
1/2    teaspoon Garlic Powder
         Sea Salt or any kind of high quality Salt to taste
         Cracked Pepper to taste
         Cayenne Pepper (optional)
 
Instructions:
 
Fingerling Potatoes:
Pre-heat oven to 350 degrees.  Wash and dry off Fingerling Potatoes.  Cut lengthwise and toss in extra virgin olive oil and rosemary.  Arrange potatoes, sprinkle sea salt on top and place in the oven for 30 minutes or until done.  Keep warm.
 
Filet Mignon Steak:
Lightly coat grill pan with Olive Oil or non-stick spray.  Then pre-heat grill pan until it is almost Smoking hot.  Season Filet on both sides with sea salt and cracked pepper.  Use can season with a little bit of Cayenne Pepper if you like spicy.  When grill pan gets hot, place the Filets on the grill and use tongs to rotate each piece 45 degrees to make a diagonal crosshatch grill mark. After 2 minutes, flip the Filet over and repeat technique. Cook until seared to taste.  You have to cook the steak longer if you want it to be medium to well done.  Set aside steak to rest.  The steak needs to rest to keep the juices inside and from drying out.
 
Haricot Verts “French Green Beans”:
Take a sauté pan and heat on medium.  Then add 1 tablespoon of extra virgin olive oil and the chopped garlic then sauté for 2 minutes.  Add the green beans and toss in the pan until cook almost all the way through, but not overdone.  Set aside.
 
Sage Butter:
Heat pan and add 1/2 of stick of butter.  Cook until it slightly browns and then add Sage leaves until crisp.  Spoon butter over Filet and top with Sage leaves as a garnish.  Begin plating!
 
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