Food with JP passion: Valentine’s Fillet Mignon & Lemon White Chocolate Cheesecake

By JP Kennedy

John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.

Valentine’s Day is fast approaching and even if you don’t (like me) have a special someone in your life to share it with that doesn’t mean you can’t cook a lovely meal to celebrate this day of love.

Love yourself, family or room-mates instead and cook them this two course delicious supper.

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Who doesn’t enjoy Fillet Steak and when cooked right it’s a real cause for celebration. Serve it with you favourite sides, French fries, onion rings, creamy champ mash potato and pepper sauce – whatever takes your fancy.

For afterwards why not serve this delicious and super easy to make Lemon and White Chocolate Cheesecake? A great get ahead dessert that will go down a treat.

Fillet Mignon:

  • 2 Fillet Steaks
  • Drizzle of rapeseed oil
  • Sprig of rosemary
  • Seal salt & ground black pepper to season.

Method:

1. Preheat a griddle pan on a high heat. You know it’s ready when it starts to smoke slightly and preheat your oven to 200 degrees.

2. Drizzle the steaks with the oil, season and pop the sprig of rosemary on top and place onto your hot pan. I like to serve mine medium so I cook it on each side for two minutes then place on a tray into the oven for an additional 7 minutes then cover in foil and allow to rest for 5 minutes. Reduce by two minutes in the oven for rare or increase by two minutes for well done.

3. Serve with all of your favourite sides and pepper sauce and enjoy!

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Lemon White Chocolate Cheesecake

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Lemon & White Chocolate Cheesecake Ingredients:

  • 340g full fat cream cheese
  • 300ml Double Cream
  • 150g castor sugar
  • Zest of 3 lemons and juice of 2
  • 100g white chocolate chips / chunks
  • 250g digestive biscuits
  • 100g melted unsalted butter

Method:

1. Line the base of a 18 -20cm spring-form cake tin with greaseproof paper.

2. Blitz the digestive biscuits in a processor until it resembles breadcrumbs. If you don’t have a processor you can bash in a freezer bag using a rolling pin.

3. Add the melted butter and blend together for 30 seconds and spoon the mixture into the tin and pat down using the back of a wooden spoon until nice and compact.

4. Pop into the fridge to chill while you get on with the filling. Whip the cream using a whisk or mixer then add the sugar, cream cheese, lemon zest and juice and whisk together until light and fluffy.

5. Fold in the white chocolate chunks and pour the mixture on top of the biscuit bases and smooth out the top.

6. Return it to the fridge to set for at least 2 hours I normally do this the night before and remove from the fridge about 30 minutes before you are ready to serve it.

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While it is always nice to mark these special occasions with a nice meal I don’t think right now we should need an occasion to celebrate or have a special treat.

Right now more than ever we could all do with something to look forward to and as we find we have more time on our hands; there has never been a better time, in my view, to get busy in the kitchen, cook up a storm and show the ones you love how much they mean to you.

I hope you enjoy these two simple and delicious recipes. I know what I’m having this Valentine’s Day! Happy cooking!

Next week I’m bringing you a delicious and hearty recipe for Bacon and cabbage soup!

Contact JP On:

Twitter: @JPKCooking
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Instagram: jpkennedy.kennedy

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