Happy Valentine’s Day! I’m not one to celebrate Hallmark Holidays, but I did cook this nice steak dinner for my valentine. This is a beautiful dish, with the steak being the bold centerpiece of the meal. I must admit that this dish is on the lighter side. You could easily include a starch here, like roasted potatoes, to make it more filling, especially if you don’t have fancy chocolate to eat after it like we did. Swiss chard has been a regular vegetable in my refrigerator for the past month, and I had a bunch of red beets that needed to be cooked. Truth be told, I wasn’t thrilled with the beet puree, but adding water to the food processor helps bring out some sweetness in them. This would be a perfect warm weather meal. Swiss chard not your thing? You could substitute spinach or arugula. I also made a rosemary olive oil/balsamic sauce to complement the meat.
Get a good cut of beef from a butcher if you can. It will make all the difference. I used filet mignon and ribeye would probably go well with this recipe. A nice hearty red wine would go well with this dinner.
Ingredients and Directions:
1 lb filet mignon
4 swiss chard leaves, roughly chopped and stems discarded
1 lb of beets
1 large clove of garlic, minced
¼ cup chopped rosemary
Olive Oil
Balsamic Vinegar
Salt and pepper
Preheat oven to 400 degrees. Wrap beets, unpeeled, in aluminum foil, and roast them in the oven for an hour. You know they are done when a knife easily pierces the skin. Open up the foil and let them cool for 10 minutes when they are done. Don’t turn off the oven because you will need it for the steak. Peel them, and puree to desired consistency in a food processor. Keep warm.
While your beets are roasting in the oven, you can make the rosemary sauce. Heat ½ cup of oil with ¼ cup chopped rosemary (save a pinch or two for garnish) over medium heat. The oil will simmer with the rosemary in it after a few minutes. Turn off heat and let the oil cool for 10 minutes. Strain oil through a sieve into a bowl, discarding rosemary. Let the oil completely cool now. Add in a couple tablespoons of balsamic when the oil is cool, whisk, season with salt and pepper, and set aside.
Heat a little oil over high heat on a cast iron skillet or some other oven proof dish. Sear the steak on one side only for 3 minutes. Flip over steak, and add to the oven for 7-8 minutes. Let meat rest for 5 minutes afterward. While meat is resting, wilt your leafy greens in a pan. Slice steak crosswise in thin pieces. Assemble the dish, drizzle sauce over meat, and garnish with rosemary.
Enjoy!
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