Filet Mignon, Rosemary Sweet Potatoes and Blueberry Arugula Salad!

Good morning and welcome back my Valentines!

If you’re looking for a flavorful, delicious meal that you can cook for your Valentine, you are in for a treat!

For the past couple of weeks I’ve been on a sweet potato kick.  I know, I know, I’m sweet enough you say. Thank you! That’s so kind! But still, I’ve been having these cravings.  As such, it only seems appropriate that this week’s recipe contains sweet potatoes. (Yes, I built my recipe around the side I was craving.)  Not only is it a tasty side, but it’s also jam packed with healthy nutrients for your body. (Which hopefully you will be utilizing later for some extracurricular activities 😉 )


On that note, let’s move along to the items needed for this recipe:



5-6 Tsp olive oil

1/2-1 Cup of blueberries

1 Tsp grated parmesan cheese

1 Tsp minced garlic

2-3 Cups arugula salad

1 Tsp red wine vinegar

2 Filet mignon

3 Sweet potatoes

1 Tsp Cinnamon

Salt to taste

Pepper to taste

Fresh rosemary

First, start off by preheating the oven to 400F for the rosemary sweet potatoes.

Next, let’s move to prepping our steaks.  Take the filets and grind some fresh pepper and salt on top, pat the dry rub on the steaks, then flip over and repeat on the other side.  Place the steaks to the side and allow to come to room temperature. (20-30 min)


While we’re waiting for the steaks to come to room temp, let’s work on the rosemary sweet potatoes. Yum!

First, in a gallon sized zip lock bag, add the Parmesan cheese, minced garlic, cinnamon, 2 tsp of olive oil, 1 sprig of rosemary chopped up, a little salt and a little pepper.


Peel the sweet potatoes and then cube into 1/2 in. by 1/2 in. pieces.


Add the sweet potatoes to the zip lock bag and shake it like a polaroid picture. (Shake, shake, shake it, shake, shake, shake it…)


Once the sweet potatoes are evenly coated, pour the mixture onto a baking dish and set in the oven for 20 minutes.


After the 20 minutes are up, flip the sweet potatoes and put the timer on for another 20 minutes.


While the sweet potatoes are baking away in the oven, take an iron skillet on high heat and add 2 tsp of olive oil.


Add the filets along with a few sprigs of rosemary. The olive oil and the rosemary will provide great flavor to the seasoned steaks.


Cook for 4 minutes then flip the steaks over to the other side.  Cook for another 4 minutes and then turn off the heat.  Put a lid over the steaks and let sit for 5 minutes.  This will give you an incredibly tender rare-to-medium rare steak.

Just a Little Tip (JLT): If you have an electric or coil stove, move the skillet to a cool burner, so the residual heat from the burner doesn’t overcook the steak.  You just want the heat from the pan to do the rest of the job.

If you don’t like your steak that rare, cook each side for 1-2 minutes longer, and let sit with a lid (without heat) for 5-6 minutes.


While the steak is finishing cooking under the lid, let’s focus on the salad.  For the salad, mix the arugula, blueberries, 1-2 tsp of olive oil and red wine vinegar in a bowl.

Around this time, the timer for the potatoes should be going off.  Now it’s time to plate our items!


Voila! You’ve just cooked a banging meal that is sure to leave you and your special someone in a great mood!

I hope you enjoy this meal as much as I did!  As always, thank you for cooking with me on Stark Naked Cooking! I look forward to seeing you next Sunday for our next recipe!

Happy Valentine’s Day and buen provecho!


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