For a decadent Valentine’s Day dinner we’re bringing you filet mignon with garlicky broccoli rabe and buttery, parmesan studded farro to enjoy with that special someone (may that special someone be your best friend, spouse, or pet). While some may say that sharing your steak is a romantic gesture, I think sharing can be tough, especially with a meal this delicious. With filet mignon, no need to fight over the last bite: you get your own perfectly cooked steak all to yourself and your dining companion gets the same. Win, win. To accompany your perfect, personal steak we’re calling for broccoli rabe, which is related to broccoli, but does not form a large head. If you can’t find broccoli rabe (also known as rapini) you can use broccolini or broccoli instead. Plump and perfectly chewy, farro is the ideal grain to pair with this meal. Now that you have this recipe to create an indulgent and delicious Valentine’s Day meal, all you have to do is decide who you want to enjoy it with.
Seared Steak with Farro and Garlicky Broccoli Rabe
- 2 filet mignon steaks, about 8 oz each
- 8 oz broccoli rabe
- 4 tsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp vegetable oil
- ½ cup grated Parmesan cheese
- 4 tbsp unsalted butter, cut into 4 pieces
- ½ cup farro
- Parsley leaves to garnish (optional)
- Salt and pepper
Pat steaks dry and season with salt and pepper. Vacuum seal steaks with 2 tsp olive oil, place in a Suvie pan, and cover with water.
Trim and discard any woody ends from the broccoli rabe, then place in a Suvie pan.
Insert broccoli rabe into the top left-hand zone of your Suvie, and the steak into the top right-hand zone. Place farro and 1 tsp salt in a starch pan.
Input settings and cook.
My Cook > Multi-Zone
Protein: 130°F, 1 hour
Vegetable: 8 minutes
Starch: 25 minutes
After the cook, remove all pans from your Suvie. Pour off any liquid from the broccoli rabe. Toss broccoli rabe with 1 tsp salt, 2 tsp olive oil, and minced garlic.
Broil for 7-10 minutes or until broccoli rabe is slightly charred in spots. Immediately after broiling, add the butter to the pan to melt.
Stir the parmesan into the farro and then season to taste with salt and pepper.
While the broccoli rabe broils, prepare the steaks. Remove the steaks from the bag, transfer to a cutting board, and thoroughly pat dry. Heat a medium cast iron, or heavy-bottom skillet over high heat for 5 minutes. Add vegetable oil to the hot pan and swirl to evenly coat. Place steaks in the hot skillet, pressing down on the top of each steak briefly to ensure even contact with the pan. Sear steaks for 1 minute or until well browned. Flip steaks and continue to cook on the other side for 1 minute more.
Divide farro between 2 plates and top with the broccoli rabe and steak. Pour any remaining butter sauce from the broccoli rabe pan over the two plates and then garnish with parsley leaves if desired.