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Quick And Elegant Valentines Day Dinners

4:13 PM, Feb 13, 2012   |    comments
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Columbia, SC (WLTX) --  Kristian Niemi shares two ready-to-impress recipes for Tuesday night


Pepper-Seared Filet Mignon with Chianti-Mushroom Sauce


2 6oz Filet Mignon (or any other steak you prefer)
1 TB Canola Oil
Kosher Salt
Freshly Ground Black Pepper


1 lb Assorted Mushrooms, sliced
1/4 cup Sweet Onion, fine diced
1 clove Garlic, minced
2 TB Butter, unsalted
1 TB Fresh Rosemary, minced (use 1 tsp if using dried rosemary)
1/2 cup Red Wine
1/2 cup Beef Broth
2 tsp Cornstarch
1/4 cup COLD water
Salt and Freshly Ground Pepper


Sear seasoned filets in preheated saute pan with olive oil. (2-3 minutes per side for medium-rare to medium). Remove from pan and reserve.


Add butter to pan and when hot, add garlic, onions and mushrooms. Saute until onions become translucent. Add rosemary and saute one minute longer. Add wine and broth to pan and cook until liquid is reduced to 1/3 its original volume. In a cup, whisk cornstarch into cold water and add mixture to mushrooms. The sauce should thicken when it comes back up to a simmer. Season with salt and pepper and serve with filet mignons. 





Pan-Seared Sea Scallops with Lemon-Herb Butter Sauce


6-8 10/20count Dry-Pack Scallops
2 TB Olive Oil


2 TB Shallots, minced
1 clove Garlic, minced
1 TB Fresh Parsley, minced
1 tsp Fresh Thyme
1 cup White Wine
3 TB Butter
Kosher Salt


Heat olive oil in pan over medium-high. Sear scallops 2 minutes per side, or until golden brown. Remove from pan and reserve.


Add garlic and shallots to pan and saute about two minutes. Add herbs and saute one minute longer. Add wine to pan and cook until liquid is reduced to 1/3 its original volume. Add butter to sauce and whisk until fully incorporated. Season sauce with salt if necessary and serve with scallops.

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