Valentine’s Day Recipe

Prepare Caprese Salad

Slice fresh mozzarella and tomatoes into thick rounds. Arrange them alternately on a plate.

Tuck fresh basil leaves in between the mozzarella and tomato slices.

Drizzle with balsamic glaze and olive oil.

Sprinkle with salt and black pepper to taste.

Cook Filet Mignon

Remove filet mignon from the fridge and let it rest at room temperature for 30 minutes.

Preheat a skillet over medium-high heat. Season the filets with salt and black pepper.

Add 2 tbs of butter to the skillet and place the filets in the pan.

Cook for 4-5 minutes on each side for medium-rare, adding crushed garlic and rosemary sprigs to the pan.

Once cooked, remove the filets from the skillet and let them rest for 5 minutes.

Prepare Asparagus

While the filet rests, trim the ends of the asparagus.

In the same skillet, add olive oil and asparagus. Sauté for about 5-7 minutes until tender.

Season with salt and pepper to taste. Serve alongside the filet mignon.

Make Chocolate Ganache

Chop dark chocolate into small pieces and place in a heatproof bowl.

In a saucepan, heat the heavy cream until it just begins to simmer.

Pour the hot cream over the chocolate and let it sit for 2 minutes.

Stir until smooth and fully combined.

Let it cool slightly before serving in bowls topped with fresh raspberries and mint leaves.