Succulent Filet Mignon is a romantic and enticing entrée to serve for Valentine’s Day. Instead of struggling to get a reservation at a good restaurant – as well as paying inflated prices for that special evening – each Valentine’s Day I make a delicious Filet Mignon for my husband, Tim, using an easy and relatively quick recipe.
We spend that evening at home with the Filet cooked to perfection and accompanied by a nice bottle of Cabernet wine.
First, a good quality Madeira wine is a must for this recipe. The recipe doesn’t require much of the Madeira, so don’t toss the rest of the wine; instead re-cork the bottle and keep it in the fridge for up to a year for future Madeira sauce recipes. Marsala, Sherry, Port or leftover red wine may be substituted for the Madeira.
This recipe is a favorite for many other special occasions as well. Serve the Filet Mignon with a side salad or fresh vegetables. I like Kyle’s Warm Spinach Potato Salad.
Adapted from Epicurious.