• Valentine’s Dinner Menu–Flavanoids for the one you love!

    Filet Mignon with Dark Chocolate Peppercorn Sauce

    Steamed Asparagus

    Herbed Risotto

    Dark Chocolate Souffle with Cherry Hazelnut Sauce


    Serves 2

    All ingredients are organic

    Filet Mignon with Dark Chocolate Peppercorn Sauce

    2 filets mignons
    1 shallot, minced
    1 T black peppercorns, crushed
    1 T green peppercorns in brine, rinsed and crushed
    ¾ good red wine
    ¾ c beef broth
    ¼ c almond milk
    3 oz dark chocolate
    Olive oil
    Sea salt and pepper

    1. Prepare the meat by brushing it with olive oil and rubbing it with sea salt and pepper.

    2. Place on a hot grill and sear each side for about a minute. Lower the heat and cook for 4-5 minutes on each side.

    3. Remove and set aside.

    4. Place about 1 T olive oil in a pan and heat to hot. Add shallot and cook for about 5 minutes.

    5. Add wine and scrap any bits of shallot that are stuck to the pan (deglaze). Add broth. Add peppercorns. Allow to simmer until reduced by half—about 8 minutes.

    6. Just before serving, add milk and chocolate. Stir until chocolate is melted. Adjust seasoning.

    7. Place on top of filet and serve immediately as the chocolate begins to thicken as it cools.

    Steamed Asparagus

    6-8 spears asparagus, washed and trimmed
    3 c water

    1. Since the rest of this dish is so rich, I chose to serve simply steamed asparagus with it. We use a bamboo steamer and a wok, but you can place an inch of water in the bottom of a pot and bring it to a boil. Place asparagus in the pot and cover. Cook for 3-4 minutes. Asparagus should be firm!

    Herbed Risotto

    1 c Arborio rice
    2 cups low-sodium chicken broth
    1 cup dry white wine
    2 cloves garlic, minced
    ½ c shitake mushrooms, sliced
    2 T fresh thyme, chopped
    1 T fresh rosemary, chopped
    ¼ c sheep’s milk parmesan, grated
    1 T olive oil
    Sea salt and pepper

    1. Place olive oil in heavy bottom pan and heat. Add garlic, rice and mushrooms. Sauté for 5 minutes.

    2. Carefully add broth and wine, stirring constantly. Bring to a boil.

    3. Add herbs; lower heat to simmer and cover.

    4. Cook covered until liquid is absorbed, stirring frequently.

    5. When liquid has been absorbed, stir in cheese. Serve immediately.

    Serve this dinner with an organic red wine such as Carmenet Cabernet Franc Moon Mountain Estate Bottled 1998 (around $30), or Pares Balta Mas Petit 2006 Cabernet Sauvignon (around $14). The rich peppery sauce needs a nice, heavy wine to compliment it.

    Kelly Polston
    Contributing Author and Chef

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