Next week is Valentine’s Day, celebrated by couples around the world. A busy day for florists and candy shops, a busy night for restaurants, bars and clubs. A day ladies hope for flowers, a night young men hope to get lucky. Malcolm and I still like to celebrate Cupid’s famous day, but with dogs, it is easier to stay in, then travel into town for an expensive meal. We would rather commemorate our love with a special meal, cooked at home with our dogs at our feet. A little wine, a warm fire, a delicious meal. A stray dog hair.
Enjoy Love’s Special Day with your special one, dogs are optional!
HEART SHAPED FILET STEAKS with WINE SAUCE and CHEESE
Share your heart with your favorite person (or dog!)
- 4 tbsp. butter
- 4 large garlic cloves, sliced
- 1 large shallot, sliced
- 1 1/4 cup beef broth
- 1 cup ruby Port wine
- 1/3 cup dried cranberries
- 4 2″ thick beef tenderloin steaks, fat and silver lining removed
- salt and pepper to taste
- 1/2 tsp. minced fresh rosemary
- 2/3 cup crumbled Gorgonzola cheese
Butterfly the filet steaks by slicing through the steaks horizontally but not slicing all the way through. Open up the steaks and shape into a heart. Season both sides with salt and pepper and set aside. Do NOT leave unattended on the counter – known to disappear by four-legged thieves.
Melt 2 tbsp. butter in saucepan over medium-high heat. Add garlic and shallot slices, 1 cup beef broth, port wine and cranberries. Bring to boil until liquid is reduced to 1/2 cup. About 8 minutes. Set sauce aside.
Fire up your BBQ grill to medium-high heat. Place the steaks on the grill and cook to desired done-ness, about 5 minutes per side for medium-rare. Transfer steaks to a platter and cover with foil.
Melt the remaining butter in a large skillet. Add rosemary, then the sauce and the remaing 1/2 cup of beef broth to the skillet. Bring to a boil, scraping up browned bits. Season lightly with salt and pepper to taste. Spoon sauce of steaks and top each steak equally with the Gorgonzola crumbles.