The Perfect Valentine’s Steak
Valentine’s Day holds different levels of importance for all types of people. No matter the type of love, this February 14th is a great day to show the people in your life that you care about them. Here at Hickory Nut Gap, we are grateful for you – YOU who have helped us to create a community dedicated to building a better environment and better-tasting meats. This year, we wanted to share with you one of our favorite recipes for Valentine’s Day – our Perfect Valentine’s Steak.
If you make this recipe, please share it with us online and use the hashtag #hngrecipes!
- Two 8oz Filets Mignon (can substitute NY Strip or any other steak of your choice)
- 2 Tbsp oil
- 1 Medium-sized shallot, minced
- 1 Clove garlic, minced
- 8 Cremini mushrooms, sliced very thin
- 4 Sprigs fresh thyme
- 1 Sprig rosemary
- 1 Tbsp tomato paste
- 2oz Red wine
- 1 Cup beef bone broth
- Salt and pepper
- 2 Tbsp cold butter
- A few crumbles of blue cheese (optional)
Let’s Get Cooking:
- Turn oven to 375°.
- Place steaks on counter to take the chill off while the oven preheats.
- Preheat stainless steel pan on medium-high burner.
- Season steaks with salt and pepper.
- Add oil to stainless steel pan and let the pan get nice and hot without burning the oil.
- Once hot, add the steaks to the pan and sear for 3-4 minutes before flipping. Once flipped, sear for another 3-4 minutes. The steaks should be nice and brown.
- Once steaks are well browned, transfer steaks to the oven, leaving behind the cooking pan for your sauce.
Note: Depending on the thickness of your steak, you may need only a few minutes in the oven or if using a very thin cut, no time at all. So be sure to monitor your steaks doneness with a meat thermometer.
- In the same cooking pan, add mushrooms and cook for about 4 minutes.
- Next, add your shallot, garlic, thyme, and rosemary.
- Cook another 1-2 minutes.
- Add tomato paste and wine.
- Let the liquids reduce until almost dry and then add your broth.
- Check steaks while your broth is reducing and pull them once their internal temperature hits your desired doneness (125° – 130° for medium-rare).
- Let steaks rest and finish your sauce by letting the broth reduce by more than half.
- Remove your pan from the heat and stir in your butter and blue cheese.
- Slice your rested steaks and spoon the pan sauce over.
- Serve immediately.