Romantic dinner for date night | Valentines day dinner idea |情人节晚餐|
#Romanticdinner #Valentinesday #情人节晚餐
Looking for a impressive #valentinedinner idea?
This might be the easiest one to pull thru your next romantic dinner. LG & myself love playing with snapchat, it’s our tool for happy moments. What’s your tool?
Like this dish? Get the recipe here
PINEAPPLE coconut cake
Swedish sandwich cake Smörgåstårta
How to cook the perfect filet mignon.
More Beef Recipes:
Wrapping bacon around filets mignons—steaks cut from the narrow end of the tenderloin—is an example of the classic French technique called barding. Covering lean pieces of meat such as these with bacon slices or thin sheets of pork fat contributes flavour and moisture to the finished dish.
Ingredients:
⦁ 3 filets mignons, each at least 2 inches thick
and 6 to 8 oz.
⦁ 2 Tbs. olive or vegetable oil plus drizzling over the steaks
⦁ 1 tsp. salt
⦁ 1 tsp. freshly ground pepper
⦁ 6 slices thick-cut lightly smoked bacon
Directions:
Trim and season the meat
Using a rigid boning knife, trim all the fat and silver skin from the meat. Rub the meat on all sides with the 2 Tbs. olive oil and sprinkle with the salt and pepper. Put the meat on a plate and let stand at room temperature for 30 to 60 minutes before grilling.
Wrap the steaks with bacon
Preheat an indoor grill to high heat ,wrap 2 strips of bacon around each filet mignon and tie them securely with toothpick or kitchen string.
Grill the steaks
Reduce the grill heat to medium-high. Preheat an grill frying pan to very hot. Brown the steak top & bottom for 2 to 3 minutes. Brown also all side of bacons
Test the steaks for doneness
Insert an instant-read thermometer into the thickest part of the meat, or cut into the centre. If you like your steaks rare, they should register 120°F or be deep red.
For medium-rare, wait until they register 130°F or are deep pink. If the steaks aren’t ready, cover the grill and let them cook, undisturbed, for 1 to 2 minutes more per side and test again.
Let the steaks rest
Transfer the steaks to the warmed platter, cover loosely with aluminium foil and let them rest for about 5 minutes. I kept it warm in very low temperature in slightly warm oven until time to serve. This resting period gives the meat’s juices, which rise to the surface during cooking, an opportunity to settle and redistribute themselves throughout the meat. The temperature will also rise about 5°F while the steaks rest.
Serve the steaks
Remember to remove ALL toothpicks or string and discard it; the crisp, cooked bacon will hold its shape on the meat. Drizzle each steak with a little olive and serve immediately.
Potatoes moss
Boil 4-6 potatoes in salt water until soft, add some parsley butter, salt & pepper to taste.
Use a mixer to make the potatoes into purée and pour it in piping bag so you can create a well for the fillings.
Filling
Soften 1 onion and some mushroom with parsley butter, salt and pepper to taste.
Spoon filling into the potatoes well.
Vegetable
You can use any vegetable of your choice, I add butter parsley and salt & pepper to taste.
Topping for fillet
Shallots & garlic basically.
Fry shallot and garlic briefly in the pan used for grilling the steak for 2-3 mints. Keep some shallot for the sauce in the pan. Pour over steak before you put them in oven to keep warm.
Sauce
Pour 1 glass of champagne or wine to the remain shallots simmer for 1 minute’s, add 1 cup of fresh cream , salt & pepper to taste. Simmer until sauce thicken. Pour over steak before serving.
Parsley Garlic butter Recipe
Garlic and parsley
100g butter
2 tbsp finely chopped parsley
1 crushed garlic clove
Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy. Add parsley & garlic. Mix well.
Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.