We’re helping you to pull out all the stops for mom this Sunday. Today we’re sharing two recipes — an appetiser and a main dish — that will delight mom and any guests you might have this weekend. You’ll need to spend two hours in the kitchen to pull this meal off, but isn’t mom worth it?

Salmon in Puff Pastry

Ingredients

1 pound salmon fillet

½ pound puff pastry, thawed and at room temperature

½ cup cream cheese

⅛ cup fresh dill, chopped

1 tablespoon lemon juice

1 tablespoon unsalted butter, melted

1 tablespoon milk

2 teaspoons cracked black pepper

1 teaspoon milk

Method:

Step 1

Preheat the oven to 400°F. Thoroughly pat the salmon fillet dry with paper towels, season with salt and pepper, and set aside.

Step 2

Mix cream cheese, chopped dill, and lemon juice in a small bowl.

Step 3

Unfold puff pastry and roll into a long thin sheet. You need enough pastry to enclose the salmon fillet entirely. Place the fillet on one side of the rolled pastry sheet and slather the cream cheese mixture atop the fish.

Step 4

Fold the empty half of the puff pastry over the side with the cream cheese and fish. Use the tines of a fork to crimp and seal the edges.

Step 5

Transfer the salmon puff pastry pockets onto a parchment-lined baking tray. Brush the pastry with a mixture of melted butter and milk.

Step 6

Bake for 20 minutes or until the pastry is golden brown and puffed and the salmon is cooked. Rest for about 10 minutes before serving.

Filet Mignon with Mushroom Sauce

Ingredients:

For the steaks

4 (4-6-ounce) filet mignon steaks

4 tablespoons olive oil

1 tablespoon kosher salt

1 tablespoon freshly cracked black pepper

For the sauce

4 cups cremini or white button mushrooms, thinly sliced

½ cup onion, diced

2 teaspoons fresh thyme

4 cloves garlic, minced

1 teaspoon kosher salt (to taste)

1 teaspoon freshly cracked black pepper (to taste)

½ cup beef broth

¼ cup balsamic vinegar

Method:

Step 1

Pat steaks dry using paper towels and season both sides with salt and cracked black pepper.

Step 2

Heat a cast-iron skillet over medium-high until it begins to smoke. Add the oil, then swirl to coat the bottom of the skillet.

Step 3

Place the steaks in the super-hot skillet and cook until brown on both sides and the desired doneness is reached.

Step 4

Transfer cooked steaks to a plate and let rest.

Step 5

Make the mushroom sauce. Add the onion and garlic to the same skillet in which you cooked the steaks, and sauté for two minutes.

Step 6

Add the mushrooms and cook until they become tender. Add the thyme, beef broth, balsamic vinegar, salt and pepper and stir.

Step 7

Continue to cook while continuously stirring until the sauce reduces by about half (approximately four minutes). Spoon hot sauce on steaks before serving.

Photos: Defined Dish, Eat This Much, & Happy Food Tube