Valentine’s Day steak dinner for two: Filet
Want a Valentine’s Day steak dinner for two that feels special, but doesn’t leave you with a sink full of pans? Pan-seared filet mignon with a glossy balsamic‑shallot reduction gives restaurant-level flavor in about 20 minutes.
This recipe is designed for 1–2 servings so you don’t have to guess at leftovers or buy extra ingredients you won’t use. Filet mignon is naturally tender, which makes it a good choice when you want a steak that feels gentle and luxurious.
Cleanup stays simple because the sauce is built from the browned bits in the pan. You’ll sear, rest, and reduce, then slice the steak thin so each bite is soft and easy to enjoy.
Ingredients You’ll Need
- 2 filet mignon steaks (about 5–6 oz each, 1 to 1 1/2 inches thick)
- 1–2 tsp olive oil
- 1 small shallot, finely minced (about 2 Tbsp)
- 1 small garlic clove, finely minced (optional)
- 1/3 cup low-sodium beef broth or low-sodium chicken broth
- 2 1/2 Tbsp balsamic vinegar
- 1 tsp honey or maple syrup (optional)
- 1 tsp Dijon mustard (optional)
- 1 Tbsp unsalted butter (optional)
- Black pepper, to taste
- Salt, to taste (use less if you are limiting sodium)
You can serve this filet with a small side of mashed potatoes, soft polenta, or warm bread to soak up the sauce, plus a simple steamed vegetable if you like.
Step-by-Step Recipe
- Bring the steaks to room temperature: set the filets on a plate for 15–20 minutes and pat very dry with paper towel to help get a good sear without overcooking.
- Season gently: sprinkle both sides with black pepper and a light pinch of salt or skip salting and season at the table if you are limiting sodium.
- Sear: heat a small skillet (cast iron or stainless steel) over medium-high for 2 minutes, add olive oil, then add the filets and sear 3–4 minutes without moving them.
- Flip and finish: flip and cook 3–5 minutes more depending on thickness and preferred doneness; aim for medium-rare to medium for a tender bite.
- Rest: transfer steaks to a plate, loosely cover with foil, and rest 5–8 minutes to keep them juicy and easier to chew.
- Make the balsamic‑shallot reduction: turn heat to medium, add shallot and garlic if using and stir 30–60 seconds until softened, pour in broth and scrape up browned bits, add balsamic and honey if using, then simmer 3–5 minutes until it lightly coats a spoon.
- Finish the sauce: turn heat to low, whisk in Dijon if using, stir in butter if using until glossy, and taste to add a tiny pinch of salt only if needed.
- Slice and serve: slice the filet into thin pieces against the grain for softer bites and spoon the sauce over top.
Tips and Easy Variations
Make it easier to chew
- After resting, slice the filet thinly across the grain for softer bites.
- If a side looks stringy, rotate and cut against the lines of muscle.
- Serve with soft sides like mashed potatoes or polenta to keep each bite gentle.
Keep the sauce light
- Skip the butter and rely on Dijon to keep the sauce silky without extra richness.
- Use 2 Tbsp balsamic and a splash more broth for a milder tang.
- Choose low-sodium broth and season mainly with pepper and shallot to control salt.
Menu and serving ideas
- Pair with a small steamed green and warm bread to soak up sauce.
- Slice the steak before bringing it to the table for an easy, elegant serving.
- For a full meal, add a simple make-ahead dessert to keep the evening relaxed.
Quick adjustments
- Slice against the grain to maximize tenderness.
- Stir in 1/2 tsp honey if the sauce tastes too sharp.
- Make the reduction ahead and rewarm gently with a splash of broth.
Storage and Leftovers
Fridge
Store leftover steak and sauce in separate airtight containers in the fridge for up to 2 days.
Freezer
This recipe is best fresh; freezing cooked filet will change texture. If needed, freeze sauce only in a small container for up to 1 month.
Reheating
Warm the sauce gently with a splash of broth or water. Heat steak slices briefly in a covered skillet on low for 30–60 seconds per side to avoid overcooking.
Conclusion
Try this Valentine’s Day steak dinner for two when you want something romantic but manageable: one pan, small portions, tender steak, and a bright balsamic‑shallot sauce that feels fancy without feeling heavy.
By slicing the filet thin and keeping the sauce light, you get an elegant meal that is gentle to eat and quick to clean up—perfect for a relaxed special night.
FAQ
What pan works best for searing filet?▶
Cast iron or stainless steel gives the best browning and flavorful browned bits for the reduction. Nonstick can work but you may get less fond for the sauce.
Can I make the balsamic‑shallot reduction ahead?▶
Yes. Make the reduction up to 2 days ahead, refrigerate, and rewarm gently with a splash of broth or water to loosen before serving.
