If food is the way to your Valentine’s heart, we have a fancy meal that cooks up quickly. Chef John Slattery shows us how to make filet mignon with classic rice pilaf and candied carrots.
Ingredients for the steak:
2 5oz lean steaks (filet mignon)
oil
salt
pepper
thyme
rosemary
garlic clove
For the tie-dyed carrots:
3 carrots
1 red beet
oil
salt
pepper
For the rice pilaf:
1 cup rice
1/3 cup orzo pasta
shallot
thyme
rosemary
2 cups chicken stock
salt
pepper
butter
