Dining with the Doc: Romantic Valentine's Day Dinner
The Foodie Physician
The Foodie Physician
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Ingredients

  • 29 cuts of beef that are considered to be “lean.” To meet the USDA standards as a lean cut of beef, a 3.5 ounce serving must have less than 10 grams total fat, less than 4.5 grams saturated fat, and less than 95 milligrams of cholesterol (for more information check the link at the bottom of the post). Beef tenderloin is included on the list of lean cuts. I like to serve the steak with a simple pan sauce made with pomegranate juice, Dijon mustard and beef stock. The sauce has a delicious sweet and savory flavor as well as a lovely rich, ruby color that’s perfect for Valentine’s Day.
  • 2 servings
  • 2 filet mignon steaks
  • 4 ounces each
  • 2 teaspoons canola oil
  • 2 tablespoons minced shallots
  • 1 clove garlic
  • ½ cup pomegranate juice
  • 1 cup
  • brown veal or beef stock
  • 1 ½ teaspoons
  • 1 teaspoon cold unsalted butter
  • 2 tablespoons pomegranate seeds
  • 2-3 minutes until a golden crust forms. Turn the steaks over, then transfer the skillet to the oven. Cook until steaks are desired doneness, about 6-10 minutes for medium rare depending on the thickness of the steaks. Carefully remove the skillet from the oven and place the steaks on a plate. Cover with foil to keep them warm while you make the sauce.
  • 30 seconds until shallots start to soften. Add the pomegranate juice and stock and turn the heat up to high. Simmer until the sauce is reduced by half and slightly thickened, about 5 minutes Lower the heat and whisk in the mustard and butter. Season the sauce to taste with salt and pepper. Remove the garlic clove.
  • Makes 4 servings
  • 1 pint grape tomatoes
  • Makes 4 servings
  • 1 cup heavy cream

Instructions

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