Enjoy a French Valentine's dinner for two with classic Filet Mignon au Poivre (pepper steak) and discover the extravagance of a rose-flavored dessert. Filet mignon is the most original choice. Chicken and pork work just as well. Precious green peppercorns give the creamy sauce a less pungent, woody-fruity note.
Rub dry filets with salt and pepper to taste. Let them rest at room temperature.
Dessert
Mix yogurt with Valentine [2] spices.
Add honey*** to taste.
Fry
In a PAN, heat 2 tbsp oil to smoking hot.
Fry filets 2 minutes on each side over high heat without moving them in between.
Add 1 tbsp butter. Fry filets over high heat until the desired doneness.
Transfer filet to a plate and cover with foil.
Carefully, add cognac**.
Cook 1 minute. Add the soaked Valentine [1] spices with the water.
Cook 2 minutes over high heat.
Add broth, cream, and salt & pepper to taste.
Bring to a boil. Cook until the sauce thickened.
Potatoes
Mash potatoes and reheat with some milk. Add salt & pepper to taste.
Peas
In a separate PAN, heat some butter and fry snow peas for about 5 minutes. Add salt to taste.
Enjoy!
Notes
* Substitute filet with chicken breast, pork tenderloin or chops, or eggplant slices. Adjust cooking time.** On a gas stove, make sure to have a lid at hand in case of catching fire.*** Substitute honey with (maple) syrup. Optionally, add fresh raspberries.