Holy Grail Dinner for Your Valentine

Holy Grail Dinner for Your Valentine

If worrying about dinner reservations and spending Valentine's Day among a bunch of strangers in a restaurant isn't your cup of tea, Holy Grail is here for you. Our stunning portfolio of steaks makes a dinner date at home simple, yet elegant. Our beef is so flavorful it doesn't require fancy sauce or complicated cooking methods, so you can spend time with your loved one instead of spending hours in the kitchen.

For inspiration, we put together a menu of Upper Prime filets, crispy rosemary parmesan potatoes, and balsamic brussels sprouts. We chose to grill the filets to get a smokier flavor, but they would do very well with a reverse sear or pan sear as well. You may also substitute any Holy Grail steak of your choice, but keep in mind that Japanese Wagyu or cuts that aren't filets will require slightly different cooking methods/times. 



  • 2 Upper Prime Black Angus filets
  • 4-6 Yukon gold potatoes, halved
  • 1/2 lb brussels sprouts, halved
  • 1/2 small yellow onion, sliced into thin wedges
  • 1 tbsp aged balsamic vinegar
  • 1/4 cup parmesan cheese
  • 1/2 tsp rosemary (fresh preferred)
  • 1 tsp sea salt
  • 1 tsp fresh cracked pepper
  • 5 tbsp butter, room temperature
  • Oil of your choice
  • Bacon, cooked and crumbled (optional addition to the sprouts)



    1. Preheat your oven to 400 degrees, wash your produce, and prepare your grill as needed (you'll want the temperature to be around 450 degrees).
    2. Pat your filets dry and season with a good pinch of sea salt and cracked pepper on all sides. Set aside to come to room temperature. 
    3. Put 2 tbsp of butter in an oven safe dish and place in the oven to melt the butter. 
    4. Once the butter is melted, remove from the oven and ensure it covers the bottom of your dish. Add your parmesan, sprinkle a small amount of rosemary, salt, and pepper, then add your potatoes cut side down. 
    5. Top the potatoes with a drizzle of oil, sprinkle a bit more of your seasonings, and put in the preheated oven for 35-40 minutes.
    6. Add the brussels sprouts and onions to a sheet pan. Drizzle with oil and 1/2 tbsp balsamic vinegar, add salt and pepper, then toss. Put in the oven when 20 minutes are left on the potato timer. 
    7. Place your filets on the grill and close the lid. We recommend about 4-5 minutes per side. Keep an eye on your internal temperature - you'll want to remove the filets when they are approaching 130 degrees for medium-rare.
    8. Put the filets on a plate and cover with foil to rest for at least 10 minutes.
    9. In a small bowl, add 1/4 tsp rosemary, a pinch salt, and pepper to taste to the remaining 3 tbsp of butter and combine.
    10. When brussels sprouts are done roasting, drizzle the remaining balsamic over the top. 
    11. Plate your potatoes, brussels sprouts, and filet. Add a dollop of your compound butter to the top of your steak and enjoy!

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