Recipe(tried): Valentine's Day dinner in Massachusetts

Had I not been able to find the tenderloin roast that I needed, I would have made Grilled Filet Mignon with Herbs de Provence and Grilled Mushrooms that is very simple and that we like very much. I have also posted this recipe along with the recipes for the meal that I decided upon. I would have kept the same menu, only the cut of the meat would be changed.

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Here is my menu for a romantic Valentine's Day meal:
Roast Beef Tenderloin with Mushroom Ragout
Smashed Potatoes with Garlic and Herb Cheese and Chives
Grilled Asparagus
Radicchio and Butter Lettuce Salad with Goat Cheese
Dried Cherries and Toasted Walnuts with Vinaigrette Dressing
Vanilla Ice Cream with Sliced Strawberries and Homemade Hot Fudge Sauce

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ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT
From Food Network Kitchens
Yield: 4 to 6 servings
(The hardest part of this recipe is cleaning the mushrooms.)

2 pounds center-cut beef tenderloin roast (We will have leftovers:-) )
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon butter
Optional: Dijon or Whole-grain mustard, cracked mixed peppercorns, or herbes d' Provence
Mushroom Ragout, recipe follows

Preheat the oven to 400 degrees F.

Heat a large oven-proof skillet over medium-high heat.

Season the beef all over with salt and a generous amount of pepper.

Add the oil to the skillet and heat until shimmering. Add the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.

Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.

Slice crosswise, arrange on a platter, and serve with the mushroom ragout.

MUSHROOM RAGOUT:
1 pound mixed mushrooms, such as shiitake, cremini, or white button
2 to 4 tablespoons unsalted butter
1 medium shallot or 1/2 small onion, chopped
1/2 teaspoon kosher salt
Freshly ground black pepper
3 sprigs fresh thyme, leaves stripped
1/2 cup Madeira, vermouth, or white wine
1/3 cup heavy cream

Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt. Remove the shiitake stems and discard. Trim the dry ends off the cremini and white mushroom stems. Quarter all the mushrooms and put in a bowl.

Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly in the pan, increase the heat to high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over. Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry. Continue to cook until nicely browned, about 5 minutes.

Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme.

Pull the pan off the heat and add the Madeira or the wine. Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon.

Add the heavy cream and bring to a boil. Remove from the heat and serve.

Yield: 2 cups

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GRILLED FILET MIGNON WITH
HERBS DE PROVENCE AND GRILLED MUSHROOMS (EASY)

1 tablespoon Herbs de Provence
1 tsp. Kosher salt
1 tsp. freshly ground black pepper
4 filet mignons, about 1/2 lb. each and 1 1/4-inches thick (For the two of us, I would buy 2 filets and 6 mushrooms.)
Olive oil
12 large white or cremini (Baby Bella) mushrooms

Preheat grill to high heat.

In a small bowl, combine the firt 3 ingredients. Sprinkle this mixture on both sides of the filets, pressing it into the meat. Place the filets on a platter, cover with plastic wrap and refrigerate until ready to grill.

Allow the filets to stand at room temperature for 20 to 30 minutes before grilling.

Lightly brush or spray both sides of the filets with olive oil amd sear over dirct high heat for 10 minutes, turning once halfway through grilling. Continue grilling over indirect medium heat until the internal temperature reaches 135 degrees F for medium-rare, 3 to 5 minutes.

Clean the mushrooms with a damp paper towel and trim dry stem ends with a paring knife.Generously brush or spray the mushroom caps with olive oil.

Grill over direct high heat until tender, 5 to 7 minutes, turning once halfway through grilling time. Serve with filets on platter.

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SMASHED POTATOES WITH GARLIC
AND HERB CHEESE AND CHIVES
Recipe courtesy Rachael Ray
Yield: 4 Hungry Man (or Hungry Woman) portions

Potatoes:
2 pounds russet potatoes, peeled and chunked, 3 large potatoes
Salt and pepper
1/2 cup half-and-half or cream, eyeball it
4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin) (Note from Jackie: Definitely use Boursin. You won't be disappointed.)
3 tablespoons chopped chives or, 2 scallions, thinly sliced

Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes. Drain potatoes and return to hot pot.

Smash potatoes with a little half-and-half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.

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GRILLED ASPARGUS

1 bundle of asparagus
olive oil
Kosher salt

Preheat your grill to medium.

Snap or cut off tough ends of each stalk of asparagus. If your asparagus is large (thick), peel stems with a vegetable peeler. Rinse asparagus in cold water and pat dry with paper towels. Drizzle with a small amount of olive oil and sprinkle with Kosher salt.

Grill for 6 to 8 minutes.

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RADICCHIO AND BUTTER LETTUCE SALAD WITH
GOAT CHEESE, DRIED CHERRIES AND
TOASTED WALNUTS WITH VINAIGRETTE DRESSING

I used the stuff in the bag, putting enough for each serving on a salad plate. (Sometimes I use mesclun instead.) I top each plate with some "crumbled" goat cheese and some dried cherries. I usually serve the toasted walnuts on the side so they won't get soggy in the refrigerator while I make everything else.

For the goat cheese, I personally prefer a young one that isn't quite as tangy as those that have been aged longer. I recently found what I think is a dynamite goat cheese that is locally made. It is from Goat Rising Farm in Shelburne, MA.

For the walnuts, just spread some in a single layer on a small cookie sheet. Toast at 350 degrees F for 6 to 8 min.

VINAIGRETTE:
(This is better if you can make it a day ahead. I just keep it in the refrigerator most of the time so I have it on hand).
1/4 cup olive oil
1/4 cup canola oil
4 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
1 1/2 tsp. Dijon mustard
1 tsp. granulated sugar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

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HOT FUDGE SAUCE
(for the vanilla ice cream with sliced strawberries)

1 stick (1/2 cup) butter
4 squares (1 oz. each) unsweetened chocolate
3 cups sugar
1/2 tsp. salt
1 large can (12 fl oz) evaporated milk

Melt butter in top of double boiler; drop in chocolate and stir until melted. Add sugar, a little at a time until all the sugar has been added. Add salt. Slowly stir in evaporated milk. After all the milk has been added, let cook over hot water until all the sugar is completely dissolved, stirring occasionally.

This keeps in the refrigerator, tightly sealed, for a long time and may be reheated for ice cream etc. Sugar crystals usually appear after refrigerating for a long time. I just take out what I need and place it in a small microwave proof bowl. I heat it on high for 20 seconds at a time, stirring each time, until it is hot - maybe 40 seconds depending on the amount you are reheating.