Roast Filet Mignon with Cane Syrup and Herb Glaze

Prep Time: 30 Minutes
Yields: 2 Servings

A simple candlelight dinner can be one of the sweetest and most romantic gifts on Valentine's Day. This recipe combines tender filet mignon with sweetness and herbs to make the perfect treat for your Valentine. What could be sweeter than a dish inspired by Louisiana cane syrup?


1 center cut filet mignon, 4 inches in length
1/4 cup cane syrup
1 tsp dried thyme
1 tsp dried basil
1 tsp dried tarragon
salt and black pepper to taste
granulated garlic to taste
1/4 cup olive oil
1/2 cup red wine
1 cup demi-glace


Preheat oven to 400 degrees F. Rub filet mignon with cane syrup then season with thyme, basil, tarragon, salt, pepper and granulated garlic. In a medium, oven-proof skillet heat olive oil over medium-high heat. Sear meat until browned on all sides. Place skillet in oven and cook, uncovered, until internal temperature reaches 128 degrees F for rare or 135 degrees F for medium. Remove skillet from oven. Remove filet from pan and wrap tightly in aluminum foil. Set aside and let rest. Return skillet to stove and deglaze with red wine. Add demi-glace and bring to a simmer. Reduce sauce by half-volume then adjust seasoning to taste using salt and pepper. Slice filet mignon into 1/2-inch slices and top with sauce. Serve alongside Sauteed Asparagus and Brabant Potatoes (see recipes).