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Filet Mignon with Shiitake Chianti Demi-Glace

Celebrate your love this Valentine's Day with a luxurious and romantic dinner featuring succulent Filet Mignon. Each tender and juicy cut is served with a savory shiitake and chianti demi-glace, adding depth and complexity to the rich flavor of the steak. Complemented by the sweet and caramelized Honey Roasted Carrots and the creamy and cheesy Parmesan Mashed Potatoes, this meal will tantalize your taste buds and create a memorable experience for you and your love. Treat yourselves to a night of indulgence and romance with this decadent and beautifully plated feast. Happy Valentine's, y'all!


  • 2 6-8oz filet mignon 
  • 1/2 pack shiitake mushrooms 
  • 1/2 pack baby Bella mushrooms      
  • 1/2 cp dry red wine 
  • 1 tbsp beef base mixed with 1/4 cup water
  • 1/2 stick butter 
  • steak seasoning 
  • 1 bunch carrots
  • honey 
  • 1 tbsp butter 
  • 2 large potatoes 
  • 1/2 cp heavy cream or half and half 
  • 1/2 stick butter 
  • Salt and pepper 
  • 1/2 cp fresh Parmesan 


  1. Clean and trim carrots. Melt butter in an oven-safe sauté pan. Sear carrots on all sides and season with salt and pepper. Cover with honey and place in oven at 400 for 35 minutes.
  2. Peel and wash potatoes. Place in pot with cold water and bring to boil. Cook until tender. Strain and place back on heat to evaporate all moisture. Add in hot cream and melted butter. 
  3. Season steak well on all sides and sear. Remove from pan. Sear mushrooms. Deglaze with wine and add stock mixture. Cook until almost evaporated and add steaks to cook until desired doneness. Remove from heat and whisk in cold butter to form rich sauce. 
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