Dinner For Two Pin It

Today is the DAY!

OMG… you didn’t forget did you?

Whew! OK… good thing for you!

So what are you doing tonight?

GASP! Oh no… don’t tell me you have NO IDEA…. It’s freaking Valentines Day! LOL!

Well it’s not too late… there is still time and I have just the thing!

You can make this meal easily and quickly and show that someone special how special they really are!

It has two of my favorite things… STEAK and WINE!

You can’t go wrong!

So…. call a babysitter…. beg your mother-in-law… whatever it takes….

It’s time for Dinner For TWO!

The Menu:

  • Pepper Crusted Filet Mignon
  • Red Wine Sauce
  • Creamy Spinach
  • Slow-Roasted Tomatoes

Shopping List:

For the steak:

  • 2 filet Mignons (5 to 6 ounces each, about 1 1/2 inches thick)
  • Olive oil
  • Coarse salt
  • Peppercorns

For the red wine sauce:

  • Butter
  • Red wine
  • Coarse salt

Creamy Spinach:

  • 1 Pound Curly Spinach
  • Butter
  • 1 Shallot
  • 3/4 c. milk

Slow-Roasted Tomatoes:

  • 3 Plum Tomatoes
  • Fresh or dried thyme

For this meal… this really is NOT that much of a shopping list. Super Duper BANG for your BUCK on this one.

When you go to the meat counter… look at everything. Maybe you don’t want Filet Mignon… maybe you’re a RIB EYE guy or gal.

Get what you like… get what you want… that’s the beauty of cooking at home… YOU ARE THE BOSS! LOL!

So … what are you waiting for?

Grab your keys… go to the store… and pick up your Dinner For Two!

Pepper-Crusted Filet Mignon


  1. 2 Filet Mignons (5 to 6 oz each, about 1-1/2 " thick)
  2. 2 teaspoons EVOO
  3. Red Wine Sauce (for serving - recipe to follow)


  1. Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly
  2. Heat oil in a small skillet over medium-high
  3. Cook filets until desired doneness, 3 - 5 minutes per side (depending on thickness) for medium-rare
  4. Plate and serve with Red Wine Sauce on top of the filet

Red Wine Sauce


  1. 1 cup red wine
  2. 2 Tablespoons cold butter, cut up
  3. Coarse salt


  1. Place 1 cup red wine in a small sauce pan
  2. Boil until reduced to 1/4 cup, 8 - 10 minutes
  3. Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan unti butter is melted and sauce is thickened, about 1 minute
  4. Season with coarse salt
  5. Serve with Pepper-Crusted Filet Mignon

Creamy Spinach


  1. 1 pound curly spinach, well washed, thick stems removed, water still clinging to leaves
  2. Coarse salt and ground pepper
  3. 2 tablespoons butter
  4. 1 shallot, minced, or 2 tablespoons minced onion
  5. 1 tablespoon all-purpose flour
  6. 3/4 to 1 cup milk


  1. Place spinach in a large saucepan (3 to 4 quarts) over medium heat (it will be extremely full), and season with salt. Cover and cook, tossing occasionally, until wilted, 4 to 5 minutes.
  2. Transfer to a colander, and rinse under cold water until completely cooled; squeeze out as much liquid as possible. Set aside.
  3. In a medium saucepan, heat butter over medium-low; add shallot, and season with salt and pepper.
  4. Cook, stirring, until soft but not browned, 3 to 5 minutes.
  5. Add flour; cook, stirring, 1 minute (do not let brown); add 3/4 cup milk.
  6. Simmer gently over medium-low heat, stirring occasionally, until thickened, 1 to 2 minutes.
  7. Thin with additional milk, if necessary. Remove from heat; stir in spinach. Season with salt and pepper. Serve.

Slow-Roasted Tomatoes


  1. 3 plum tomatoes, halved lengthwise
  2. 1 Tablespoon olive oil
  3. 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
  4. Coarse salt and ground pepper


  1. Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up.
  2. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.
  3. Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes.

* Adapted from Martha Stewart Recipies *

Serve with a BIG Shiraz… a slice of baguette… and lots of LOVE!

I first saw this recipe in 2006 in the Martha Stewart Living Magazine.

I ripped out the whole “spread” for the dinner and put it in my BIG ASS 3-Ring binder (Pre PINTEREST Days) and tried it out.

It was so good and so easy that it became one of those meals that I like to make just because!

Who needs a special occasion to make a great meal?

Not ME!

In my opinion… everyday is a celebration!

So let’s get CLINKING!!

Happy Valentines Day Y’all!

DO NOT SKIP the wine sauce… and whatever you don’t use a wine that you wouldn’t drink. That’s a NO NO! Plus while you’re cooking you can have a nice glass of wine and enjoy the way the house smells and think about the great meal you’re about to have.

Also… toss a couple of tablespoons of Gorgonzola cheese on top of your steak with the wine sauce. You will NEVER want to eat your steak any other way! TRUST ME!

If you try these recipes… please leave comments and tell me what you think.

Until next time…


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