How many cookbooks are too many?
I have DOZENS of cookbooks. Not kidding. I did not realize I collect them.
Nowadays food photography is so incredibly artistic that there are some really extraordinary cookbooks that are truly pieces of art and I could never bear to part with them!
Oh, and I have hundreds of cooking magazines. Because there are so many phenomenal recipes I intend to try someday… And I’ve been a loyal subscriber for over 30 years so they do tend to pile up.
Yet I find myself making the same recipes over and over again. I ask my husband if he ever gets tired of the way I make a roast or my famous chile colorado or pork chile verde and he insists he loves it and never gets bored.
So why fix what ain’t broke??
Which is why almost every Valentine’s Day I pull out all stops and make my favorite filet mignon recipe with a 3-ingredient sauce that is so simple yet tastes like it came out of my favorite French cookbook!
My 2 minute video below shows you just how simple and quick it is.
Inspired yet to go all out for your Valentine’s dinner?
We’ve got you covered!
We have several packages of our grass fed filet mignon in the farm store now – surprise your guy and splurge on this! All from our pastured Angus Beef Cows raised here on the farm.
Or if you’re not wanting to splurge on the filet it’s totally okay to try it with our less expensive steaks – the recipe still works perfectly with our New York or rib-eye’s we have on hand.
Either way, see you in the farm store soon.
Love and hugs,
- 2 filet mignon from ourfarm store, (5 to 6 ounces each, about 1½ inches thick)
- Coarse salt and very coarsely ground pepper
- 2 teaspoons olive oil
- 1 cup red wine
- 2 TB butter, cut up
- Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.Heat oil in a small skillet over medium-high.
- Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
- Make red wine sauce: Place 1 cup red wine in a small saucepan; boil until reduced to ¼ cup, 8 to 10 minutes.
- Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt