Valentine’s Heart-Shaped Filet Mignon with Bacon-Wrapped Asparagus

Ingredients:

• 1 Argentine filet mignon
• 2 tbsp butter
• Fresh thyme or any other herbs to taste
• Salt & black pepper to taste
• Asparagus spears
• 2 bacon slices
• 1 cup microgreens
• 6-8 cherry tomatoes (red & yellow)
• Olive oil & balsamic glaze

How to:

1- Shape the steak:
Butterfly the filet mignon by slicing it open without cutting all the way through, then spread it flat. Trim the edges slightly to form a heart shape.

2- Season:
Sprinkle with salt and black pepper on both sides.

3- Sear & baste:
Heat a cast iron skillet over high heat, melt the butter, and add the steak. Cook for 3-4 minutes per side, adding fresh thyme and rosemary to the butter as it sizzles. Baste the steak with the herb-infused butter. Remove and let it rest.

4- Prepare the asparagus:
Wrap asparagus spears with bacon and cook in the same skillet until the bacon is crispy and the asparagus is tender.

5- Make the salad bouquet:
Arrange microgreens into a bunch, top with cherry tomatoes to resemble a bouquet, and drizzle with olive oil and balsamic glaze.

6- Plate & serve:
Arrange everything beautifully and enjoy a romantic, flavorful meal!