The Perfect Valentine’s Steak

filet mignon steak on a cutting board topped with rosemary, candles in background

Valentine’s Day holds different levels of importance for all types of people. No matter the type of love, this February 14th is a great day to show the people in your life that you care about them. Here at Hickory Nut Gap, we are grateful for you – YOU who have helped us to create a community dedicated to building a better environment and better-tasting meats. This year, we wanted to share with you one of our favorite recipes for Valentine’s Day – our Perfect Valentine’s Steak.

If you make this recipe, please share it with us online and use the hashtag #hngrecipes!

  • Two 8oz Filets Mignon (can substitute NY Strip or any other steak of your choice)
  • 2 Tbsp oil
  • 1 Medium-sized shallot, minced
  • 1 Clove garlic, minced
  • 8 Cremini mushrooms, sliced very thin
  • 4 Sprigs fresh thyme
  • 1 Sprig rosemary
  • 1 Tbsp tomato paste
  • 2oz Red wine
  • 1 Cup beef bone broth
  • Salt and pepper
  • 2 Tbsp cold butter
  • A few crumbles of blue cheese (optional)
Let’s Get Cooking:
  • Turn oven to 375°.
  • Place steaks on counter to take the chill off while the oven preheats.
  • Preheat stainless steel pan on medium-high burner.
  • Season steaks with salt and pepper.
  • Add oil to stainless steel pan and let the pan get nice and hot without burning the oil.
  • Once hot, add the steaks to the pan and sear for 3-4 minutes before flipping. Once flipped, sear for another 3-4 minutes. The steaks should be nice and brown.
  • Once steaks are well browned, transfer steaks to the oven, leaving behind the cooking pan for your sauce.

Note: Depending on the thickness of your steak, you may need only a few minutes in the oven or if using a very thin cut, no time at all. So be sure to monitor your steaks doneness with a meat thermometer.

  • In the same cooking pan, add mushrooms and cook for about 4 minutes.
  • Next, add your shallot, garlic, thyme, and rosemary.
  • Cook another 1-2 minutes.
  • Add tomato paste and wine.
  • Let the liquids reduce until almost dry and then add your broth.
  • Check steaks while your broth is reducing and pull them once their internal temperature hits your desired doneness (125° – 130° for medium-rare).
  • Let steaks rest and finish your sauce by letting the broth reduce by more than half.
  • Remove your pan from the heat and stir in your butter and blue cheese.
  • Slice your rested steaks and spoon the pan sauce over.
  • Serve immediately.


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