Valentine's Day-What's for dinner? (Re-post)

Staying home for Valentine's Day but stuck for something for dinner? Here is a recipe for Filet Mignon with Tarragon Mushrooms.  It's easy, tasty and a sure way to a man's heart. Sides can be anything from a luscious green salad to mashed potatoes and your favorite veggie.

Filet Mignon with Tarragon Mushrooms

Ingredients:
For Steaks:
1 teaspoon olive oil
2--1 ½ inch-thick filet mignon steaks, 8 to 10 ounces total
½ teaspoons each kosher salt and freshly ground pepper
1 large shallot, minced
½ teaspoon chopped fresh thyme (or 1/4 teaspoon of dry)
1/4 cup sweet vermouth or red wine
3/4 cup chicken or beef broth
½ teaspoon corn starch

For the Mushrooms:
2 teaspoons extra-virgin olive oil
2 sliced scallions, white and green parts separated
4 cups sliced mixed mushrooms, wild, shiitake and/or white
¼ teaspoon salt
½ teaspoons chopped fresh tarragon (or 1/4 teaspoon of dry tarragon)

Directions: Preheat oven to 425 degrees F.
Heat the olive oil in a medium heavy oven-proof skillet. Meanwhile, sprinkle steaks with kosher salt and pepper. When oil shimmers, add the steaks, and cook until the bottom is deeply browned, about 5 minutes. Turn the steaks over, and transfer the skillet to the oven. Roast the steaks 8 to 11 minutes for medium-rare or longer if you prefer your steaks more cooked. Transfer steaks to a plate and tent with foil to keep warm.

Place skillet over medium-high heat. Use caution as the handle will be hot!! Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned, about 30 seconds. Add the sweet vermouth (or red wine) and let simmer until almost reduced by one half. While the vermouth is reducing, stir the cornstarch into the broth and add to the skillet. Bring to a simmer, stirring. Cook until slightly thickened and reduced to about ½ cup. Remove from the heat.

Prepare tarragon mushrooms:
While the steaks roast, heat the olive oil in a large skillet over medium-high heat. Add scallion whites, mushrooms and salt. Cook, stirring occasionally until the mushrooms are browned and the juices evaporate, 6 to 8 minutes. Stir in scallion greens and tarragon and remove from the heat.

Serve steaks with the vermouth sauce and mushrooms.
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Bon Appetit!