Tender Filet: Valentine’s Day dinner for two
Make a small, special meal without fuss — tender filet mignon with a creamy mushroom sauce and roasted potatoes, designed for two and gentle on digestion.
This recipe is convenient when you want a comforting, familiar dinner for one or two. Portions are small, cleanup is minimal, and the texture is easy to adjust—cook the steak a touch longer or slice thinly for easier chewing.
Ingredients are common in supermarkets. Swaps and tips below help reduce salt or richness if your doctor advised you to watch sodium or fat.
Ingredients You’ll Need
- 2 filet mignon steaks (about 5–7 oz each) or 1 large filet to share
- 12 oz baby potatoes, halved, or 2 small–medium potatoes cut into 1" pieces
- 4 oz mushrooms, sliced (cremini or button)
Also need: 1 small shallot, 1 garlic clove, olive oil, optional butter, low-sodium broth, plain low-fat Greek yogurt (or light cream), Dijon mustard, thyme, salt and pepper to taste, and fresh parsley to garnish. Serve with mashed potato, rice, or soft bread if desired.
Step-by-Step Recipe
- Preheat oven to 400°F (200°C). Toss the halved potatoes with 1 teaspoon olive oil, a light pinch of salt, and pepper. Spread on a foil-lined sheet pan and roast 25–30 minutes, stirring once, until fork-tender.
- While potatoes roast, pat steaks dry and season both sides lightly with salt and pepper. Heat a heavy skillet over medium-high heat with 1 tablespoon olive oil.
- Sear steaks 2–3 minutes per side for medium-rare (longer if you prefer medium). For easier chewing, cook to medium (about 140°F before resting). Remove steaks to a plate and tent loosely with foil; let rest 5–7 minutes.
- Lower the skillet to medium. Add butter (or 1 tsp oil), then sauté shallot until soft, 1–2 minutes. Add garlic and mushrooms; cook until mushrooms are soft, about 4–5 minutes.
- Pour in broth to deglaze the pan, scraping up browned bits. Simmer 2 minutes. Stir in Dijon (if using) and Greek yogurt off the heat, warming gently until sauce is glossy—do not boil yogurt. Add thyme and adjust pepper; add a tiny pinch of salt only if needed.
- Slice steaks thinly against the grain. Spoon mushroom sauce over the steaks and serve with roasted potatoes. Garnish with parsley.
Tips and Easy Variations
Texture and prep tips
- Parboil potatoes 8 minutes before roasting for a very tender result.
- Cook steaks to medium and slice thinly across the grain for easier chewing.
- Use minimal oil and low-fat yogurt to keep the sauce lighter for digestion.
Flavor and salt swaps
- Replace half the salt with lemon zest and fresh herbs for bright flavor.
- Use low-sodium broth and taste before adding salt to reduce sodium.
- Substitute plant yogurt or extra broth thickened with cornstarch for a dairy-free sauce.
Serving and variation ideas
- Swap roasted potatoes for soft mashed sweet potato for a gentler starch.
- Replace mushrooms with sautéed spinach for a lower-starch option.
- Pair with a small dessert or soft bread to complete a relaxed Valentine’s menu.
Salt and digestion tips
- Use low-sodium broth and low-fat yogurt instead of cream to lighten the sauce.
- Boost flavor with fresh thyme, garlic, and lemon zest instead of extra salt.
- Keep oil to a minimum and slice meat thinly for easier chewing and digestion.
Storage and Leftovers
Fridge
Store cooled leftovers in an airtight container in the fridge for up to 2 days. Keep sauce and meat together to maintain moisture.
Freezer
Freezing whole cooked steaks is not recommended for best texture. Freeze leftover sauce separately in a freezer-safe container for up to 1 month.
Reheating
Reheat steak gently in a skillet with a splash of broth over low heat or microwave at medium power in short bursts. Reheat potatoes in a low oven (350°F) or microwave until just warm.
Conclusion
Try this tender filet as a relaxed Valentine’s Day dinner for two. It’s simple, gentle on digestion, and sized for an intimate meal with minimal cleanup.
Small adjustments—like cooking to medium, slicing thin, or choosing low-sodium ingredients—make this an easy, comforting option for many diets.
FAQ
How do I know when the filet is done?▶
Use an instant-read thermometer: about 125–130°F for medium-rare, 135°F for medium before resting. Resting for 5–7 minutes raises the temperature and keeps the meat tender.
Can I make the mushroom sauce dairy-free?▶
Yes. Substitute plain unsweetened plant yogurt or use extra broth mixed with a teaspoon of cornstarch to thicken. Add off heat and warm gently to avoid breaking the sauce.
