GOLDEN VALLEY, Minn.-Are you looking for love at first bite? Whether you are with your soul mate or first date, Chef Terry John Zila has some pairings that will make your taste buds desire more. Happy Valentine's Day!

Sautéed Filet Mignon

(Serves 4)


4 filet mignon steaks, about 1-¼ inches thick and 6 ounces each, well trimmed of fat

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons unsalted butter

2 large cloves garlic, minced

1 cup drinking quality red wine or vegetable stock

1 tablespoon chopped fresh parsley

2 tablespoons unsalted butter

1. Preheat oven to 350°F. Pat any excess moisture off of the steaks with paper towels. Season with salt and pepper on both sides.

2. Heat a large skillet over high heat. Add the oil and butter and swirl to coat bottom of pan. Add the steaks and sear on both sides until the desired doneness, about 3 to 4 minutes or until well browned.

3. Turn the steaks over and place into preheated oven and roast until a digital thermometer reads the desired internal temperature. See list below.

4. Place the cooked steaks on individual serving dishes.

5. Add the garlic the pan, and cook one minute until golden. Add the cup of wine or vegetable stock to the pan and stir with a whisk to incorporate. Simmer until reduced by half.

6. Add the parsley and the additional 2 tablespoons of butter to the pan and heat for an additional 30 seconds. Drizzle some of the pan juice/ garlic mixture over each steak. Serve immediately.

Internal Meat Temperatures for Doneness 135°F ?Rare

145°F Medium-Rare

155°F Medium

165°F Medium-Well

Brussels Sprouts with Bacon and Shallots

(Serves 6 to 8)

Poaching the Brussels Sprouts in milk , water and sugar before sautéing eliminates much of the bitterness in the sprouts.


4 cups vegetable oil

6 ounces shallots, peeled and sliced 1/16 inch thick, separated into rings

Kosher salt

2 cups milk

3 cups water

1 tablespoon sugar

½ teaspoon salt

1 ½ pounds Brussels sprouts, trimmed and quartered

1 tablespoon unsalted butter

1 tablespoon olive oil

1 clove garlic, peeled and minced

¼ cup chicken stock

6 slices bacon, cooked and coarsely chopped

2 tablespoons fresh chopped parsley

1. Heat the oil in a deep fat fryer or high sided saucepan to 350°F. Fry the shallots in

batches until crisp and golden. Remove fried shallots from the oil and drain on

paper towels. Season with generously with salt and set aside.

2. In a large saucepan, bring the milk, water, sugar and ½ teaspoon salt to a boil.

Add the Brussels sprouts and blanch until just tender, or about 3 to 4 minutes.

Drain and set aside.

3. In a 12-inch skillet, melt the butter and olive oil. Add the garlic and sauté just until

beginning to color.

4. Add the Brussels sprouts and the chicken stock and heat until stock begins to simmer.

Add the bacon and sauté to heat through. Add the chopped parsley and stir

to distribute.

5. Transfer the sprouts to a serving dish and garnish with fried shallots.

Serve immediately.

Pommes Anna


1 ½ pounds russet potatoes, peeled

½ cup unsalted butter, clarified

Kosher salt and freshly ground black pepper

1. Preheat the oven to 425°F.

2. Slice the potatoes as thin as possible using a mandoline or Japanese slicer, transferring them as they are sliced to a large bowl of cold water.

3. Drain the slices and pat them dry between paper towels. Generously brush the bottom and side of a 9 inch heavy ovenproof skillet, preferably nonstick, with some of the clarified butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper.

4. Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425°F oven for 30 minutes.

5. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.

6. Invert the potato cake onto a cutting board and cut it into 8 wedges.