Keep the romantic mood flowing with petite steaks that get drizzled with a finger-licking sauce. In keeping with the red theme, our filet mignons were bathed in a hot dose of reduced port infused with cherries—and a bit of butter whisked in at the end. A drool-worthy dish for a pair of meat lovers (and it boosts testosterone!). Serve with mashed potatoes and fresh greens.
MAKES ENOUGH FOR 2
MAKE THE SAUCE
1 1/2 CUPS port (we used Ramos Pintos Collector Reserve Port)
1/2 CUP balsamic vinegar
1/2 CUP dried cherries
1 TB tamari
fresh mint bouquet
1 large shallot, minced
Combine ingredients in medium saucepan; simmer over medium-low heat until reduced to about 1/3 cup, about 25 min. Set aside, covered.
GET OUT YOUR GRILL PAN… COOK THE STEAKS
2 filet mignon, at room temperature
s + p
Get a grill pan hot. Generously s + p both sides of the steak and place on the grill. Do not move the steak for 4 to 5 min, so you get a nice grilled crust. Flip steaks with tongs, grill another 5 min. Let rest for 5 min under a foil tent.
FINISH THE SAUCE AND SERVE
1 TB butter
While steaks are resting, reheat sauce. Strain sauce through mesh into a heatproof bowl, whisk in the butter. Season with salt. Plate the steaks and spoon the sauce over each and serve.
Get in the mood with more recipes for romance in 12 Aphrodisiacs