Saturday, March 23, 2013

Filet Mignon with Orange sauce

Candle's are my favorite. I think the majority of a romantic setting involves lighting. Any kind of low light, is romantic, that is why dinner dates after dark are more romantic than lunch dates at noon.

Romantic Tip: Turn off the lights and light as many candles as you can for dinner. the air of romance will be so thick, your love will be blind to anything else but the radiance of your love. 

Now on to today's food. Once again lucky husband came home to a nice Filet Mignon dinner. Since Blood oranges are in season right now, I used them for the orange sauce. You can use regular oranges if you prefer. 

Filet Mignon with Orange sauce
adapted from Lost Past Remembered

2 filet mignon
4 T white wine vinegar
1/2 cup red wine
pinch of cloves, nutmeg cinnamon, ginger, and coriander
Smoked Salt and Pepper to taste
6 T butter
juice of one large orange
Optional: Cooked Carrots and loose herbs of your choice for garnish

Preheat the oven to 400 degrees F.

Marinate the filets for an hour in the vinegar, wine and spices with salt and pepper.

Heat a skillet till hot (cast iron is good). Add 1TBSP butter and the steaks and sear, browning well on all sides. Place in the oven for 5 minutes for rare, 10 minutes for Medium.

When they are done, remove them to a warmed plate and cover lightly. 
Add the rest of the butter and the orange juice and strained marinade to the pan you cooked the steak in, over medium heat on the stove. Reduce a little and pour over the steaks.

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