We had the opportunity to travel on a family vacation to France back in 2009.…
Beef Casanova for Valentines Dinner
Yes, it’s that time of year again – Valentines Day is upon us. I know many folks end up making reservations for dinner for Valentines, but staying in and cooking certainly has its advantages.
Valentines Day calls for a more elegant entree and I’ve got just the dish for you – Beef Casanova. You can’t go wrong starting with a lovely Filet Mignon. We finish is up with a Brandy Port Cream Sauce to go with the steak. This dish makes a stunning centerpiece for a romantic Valentines Day Dinner. I first learned this recipe while assisting at the cooking school at Central Market in Austin, TX.
I’ve got the recipe for you below – but this is a recipe that we did capture on video as well. You can see how easy this is to make.
6 Each Beef Filet Steaks (At least 1 inch thick)
Flour, for dredging
3 Tablespoons unsalted butter
1 Tablespoon Olive Oil
3 Tablespoons Brandy or Cognac
3 Tablespoons Worcestershire Sauce
1 Tablespoon Dry Mustard
3/4 Cup Port Wine
6 Tablespoons Heavy Whipping Cream
6 Tablespoons Unsalted Butter
Salt and Pepper as needed
You will need a large frypan and a lid that is slightly smaller than the frypan. You will also need a sheet pan (A cooling rack on the pan would be ideal, but it’s OK if you don’t have one).
Preheat oven to 200 degrees. Put frypan over medium high heat.
When butter is sizzling, flour the beef filets. Shake off any excess flour. Place filet in pan. DO NOT CROWD.
After a few minutes, shake the pan to loosen the steaks from the pan bottom. After about 5 minutes, turn the steaks over.
Taking a pot lid that is smaller than the pan, place the lid directly on top of the steaks. Press on the lid, this helps move the heat to the center of the steak. Cook about 4 more minutes. Add salt and pepper as required. Remove the steaks from the pan and place on a sheet pan in a 200 degree oven.
Add the brandy or cognac, worcestershire sauce, dry mustard and port wine to the pan. Scrape the pan to release the drippings (Also known as deglazing the pan). Stir in the cream and butter. Bring to a simmer. Taste for salt and pepper and add if needed. Add the steaks back to the pan and simmer for 1 to 2 minutes, turn the steaks over and simmer another minute.
Remove steaks to plates and serve immediately, spooning additional sauce over the steaks as desired.
Note: This recipe will cook the steaks to medium rare. If you want the steaks to be more done, turn the oven to 300 degrees and let the steaks stay in the oven to desired doneness.
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