Filet mignon and red velvet whoopie pies – opposite ends of the spectrum for your special Valentine’s Day celebration. We call them “I love you” foods.

Filet mignon is not a steak served often at our house. Quality filets are expensive so making sure a recipe works is a given. 

I’m sharing a straight-forward method that has you browning the steaks on the stovetop and finishing in a hot oven. 

Serve steaks as is or drizzle with an elegant yet simple to make Boursin cheese sauce.

Now the whoopie pies are a family favorite from a loyal reader: tender, chocolate cake-like cookies sandwiched with fluffy marshmallow filling.

The recipe makes smaller pies and is doable for little helpers. They can whip the filling and taste as they go along!

Valentines Day is a good time to connect. Call or send a card to those folks who need a lift. Even better, bring them a whoopie pie. 

Perfect filet mignon

Ingredients

Filet mignon steaks – mine were about 6 oz each

Canadian/Montreal steak seasoning or salt and pepper, to taste

Olive oil

Instructions

Let steaks sit out 30 minutes at room temperature.

Preheat oven to 425.

Season generously on both sides.

Film bottom of oven-proof skillet with olive oil – a couple tablespoons.

Heat just until oil starts to smoke, then add steaks and cook until seared on both sides, about 2-3 minutes or so each side.

Transfer skillet to oven and cook to your liking, about 5 minutes for medium. Do check every couple of minutes so you don’t risk overcooking.

Let rest a few minutes, then serve.

Boursin cheese sauce

Over low heat, thin a tub of garlic & herb Boursin cheese with a bit of white wine or cream. You won’t need much liquid. Stir in a little Parmesan if you like.

Drizzle over steak or make a puddle of sauce and put steaks on top.

Red velvet whoopie pies

Ingredients pies

2  cups flour

2  tablespoons unsweetened cocoa 

1/2  teaspoon baking soda

1/4  teaspoon salt

1/2  cup butter, softened

1 cup packed brown sugar

1 egg

1 teaspoon vanilla

1/2  cup buttermilk

1 oz red food coloring (2 tablespoons)

Ingredients filling

1/4 cup butter, softened

4 oz cream cheese, softened

7 oz jar marshmallow creme

Instructions pies

Preheat oven to 375.

Line baking pans with parchment.

Whisk together flour, cocoa, baking soda, and salt.  Set aside.

Beat butter in mixer on high 30 seconds. 

Beat in brown sugar until fluffy. 

Beat in egg and vanilla. 

Alternately add flour mixture and buttermilk, beating after each addition.

Blend in coloring.

Spoon batter in 2” diameter rounds, about 1/2-inch high, on baking pans, 1” apart.

Bake 9 to 11 minutes, until tops are set. Leave on pans and cool completely on racks, then carefully remove cookies from pans. 

Instructions filling

Beat butter and cream cheese until smooth. Fold in marshmallow creme.

To fill, dollop filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes about 42 cookies.

Store: refrigerate in airtight container up to 4 days.