Cuisine: Western | Prep time: 30 minutes | Cook time: 20 minutes | Serve: 2 persons.
Valentine’s Day is here! It wouldn’t be official without a nice meal together with your partner, but these ‘nice meals’ would usually cost a bomb on this special day. Even flowers on this day are twice the price of what you would get on any other day. To be honest, having a nice meal doesn’t mean you need to splurge on some fancy restaurant. Just spare some time and effort. Cooking with love is something that your partner would definitely appreciate, which is much better than blindly hurting your bank account.
This recipe for Valentine’s Day is simple and yet impressive. However, if you still feel like splurging on the love of your life, you may consider whipping up this meal for them on their birthday or your anniversary instead. As usual, there are no fancy ingredients. Everything is pretty easy to find at your most convenient supermarket.
In this recipe, what you get is a 2-course meal. For the appetizer, we have Zucchini Ribbon Salad, and the entrée, Filet Mignon with Caramelized Onion Sauce. This uncomplicated dish is simple to prepare if you just follow these steps.
After preparing the appetizer, Zucchini salad, side it aside and prepare the next course, the entree, sear filet mignon with caramelized onion sauce.
Zucchini Ribbon Salad
- 1 Zucchini
- 1/2 Red Onion
- 6-7 Cherry Tomatoes
- 3-4 Scallop per serving
- 1 tsp Unsalted butter
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Basil leaves
- 1/2 tsp Cranberry
- 3 tbsp Olive Oil
- Lemon to taste
Filet Mignon with caramelized onion sauce.
- 200gm/ Small cuts of Filet Mignon (own preference)
- 1/2 Red Onion (own preference on type of onion)
- 2 cloves Garlic
- 1/2 Chicken stock cube
- 1 tbsp Unsalted butter
- 1 tbsp Salt
- 1 tbsp Oregano
- 1 tbsp Pepper
- 1 tbsp flour
- 1/4 cups Water
- A Splash of Red wine (optional)
Zucchini Ribbon Salad
1. Prepare the ingredients, finely chop the garlic, the red onion, and cut the cherry tomatoes into halves. Slice the zucchini with a peeler as shown in the picture above.
2. Prepare the dressing by adding the chopped garlic, salt and pepper, olive oil and cranberry jam. Taste it and squeeze a lemon or according to own preference. Set it aside.
3. Season the scallops with salt and pepper for that fragrant, aromatic taste. Pan sear on medium heat. Make sure to cook it approximately 2 minutes on each side or according to the size of the scallop.
4. Put the chopped vegetables and seared scallop on the plate and pour the dressing over it. Put it aside and prepare your Entrée.
Filet Mignon with caramelized onion sauce
1. Heat a sauce pan over medium high heat. Put the unsalted butter and chopped red onion and garlic in.
2. Cook until it wilt and turns brown or caramelized.
3. Put in the chicken stock cube and add water. Once boiled, put the salt and pepper and stir. Put in a splash of red wine or according to own taste.
4. Let it cook for a few minutes and put in the flour. The sauce should then thicken.
5. After pouring in your red wine and flour onto the caramelized onion gravy, turn off the heat and leave it by the side.
6. Season the steak with some salt, pepper and oregano.
7. Heat the pan on medium high. Put the steak in and let it cook on one side for 5-6 minutes before turning. (Note: This is based on personal preference. If you like it rare, depending on the thickness of the steak, cook on each side for approximately 2-3 minutes. Steak shouldn’t be well done, so I’ll just skip that. But it’s still up to your personal preference.)
8. Turn it over and cook for another 5-6 minutes. While waiting for the steak to be cooked on the other side, put some cut cherry tomatoes side down and let it sear.
9. Turn off the heat
10. Let the steak rest for a while, then plate and pour the caramelized onion sauce over the steak and serve.