The Main Event
Setting the scene
Filet Mignon with the skirt removed.
“There is something about a good steak” Roqué said. “It’s firm but juicy, it’s tender and tasty”, and this filet mignon was no exception. In middle French mignon means lover or daring or favourite. All this applied to both the steak and each other.
The rustic LOVE lights glittered in anticipation and the string of hearts glowed that were woven amongst the letters. Food was definitely on the menu but so was love and romance.
This dish was served with an aged Rioja, battens of carrots fresh from the market doused in herb butter and cumin seeds nestling in a bed of deep fried green Nori seaweed. As the dish was consumed, Roqué’s heart was turning to thoughts of lust – and Wanda, dressed in such pretty red lingerie, was just too tempting – she had read a magazine article on ‘How to undress your man’, now it was her time to put the lesson into practice. Bring it on…
Drinks match – Rioja Crianza 2014 Viña Eguía from Majestic.co.uk
Served in a Stolzle Pisa Wine carafe from wineware.co.uk
Filet Mignon with the skirt removed.
For 2 lovers
Get on with it…
Soften 50g butter & add to it 1 tbs freshly chopped flatleaf parsley. Lay it on some clingfilm, roll it into a sausage & freeze.
Peel & cut 2 large carrots into slim batons. Take 2 fillet steaks (beautiful hunks of meat!) & wrap each round the outside with 4 rashers of smoked streaky bacon securing them with cocktail sticks. (Remember to remove them before serving.) Season well with salt & pepper.
Shred 2 packs of sushi nori & fry in batches in a wok adding a little sesame oil as needed & then tip onto kitchen paper to drain. It will take seconds for each batch. (This is an optional ingredient but spread out on the base of a serving tray looks stunning).
Prepare the red wine & stilton sauce by warming 25g butter in a pan. When hot add 25g plain flour & cook until you have a roux. Add 100ml red wine & 100ml good beef stock & reduce liquid by one third. Next add 50g stilton, crumbled & a splash of double cream. When all is combined taste and season as necessary.
Bring a pan of salted water to the boil & cook the carrots to al dente, about 4-5 minutes. Heat a heavy based frying pan with a little oil in it & when really hot using a pair of tongs sear the bacon around the steaks then turn them flat & cook for 4-5 minutes on each side depending on thickness & preference.
Drain the carrots & return them to the pan, add a knob of butter, ½ tsp cumin seeds, 8 black olives, halved & shake the pan around, lid on to keep them warm. When the steaks are cooked to your liking remove to a warm dish & cover with foil to rest for a few minutes.
Serve the steaks & carrots in scallop shells, dot the carrots with parsley butter from the freezer & cut rounds for each steak. Fill a mini kilner jar with reheated sauce & there you have a Valentines feast
Filet Mignon with the skirt removed, Sushi nori from Waitrose.com or finefoodspecialist.co.uk
Drinks match – Rioja Crianza 2014 Viña Eguía from Majestic.co.uk
Served in a Stolzle Pisa Wine carafe from wineware.co.uk
Feed the desire…
Carrots were a great favourite of Venus, the Roman Goddess of Love.
They were apparently “her pleasure and loves delight!” and just in case you get lost amongst the gods or the pillows carrots will help you see at night.
Carrots are firm and erect and contain zinc which helps to keep your sperm and heart pumping – unmissable!
Filet Mignon with the skirt removed, Sushi nori from Waitrose.com or finefoodspecialist.co.uk
