Need a last minute idea for dinner tonight?
I've got ya covered!
If you're worried about missing the boat when it comes to dinner tonight, I'm here to tell you it's DEFINITELY not too late to cook up something festive and, of course, INCREDIBLY delicious. You may have to make a quick trip to the store, but ALL the ingredients are super easy to find. Most of them you probably already have hanging out in your pantry and fridge.
Now, this menu MAY sound fancy. But, if you break it down it's basically just steak, beans and potatoes. But, it's Valentine's Day, so we do need to fancy things up a bit (in name only!)......because....well, it just goes with the day, right? So here it goes --- tonight's menu is: Steak au Poivre, Haricot Vertes with Herb Butter and Potatoes Au Gratin.
Now doesn't that sound just a wee bit better? It's fancy, but APPROACHABLE fancy. Easy to cook. No tricky or hard to find ingredients. And the flavor......oh my gosh, the flavor will blow your mind!! Because, I don't know about you, but, personally, flavor is life!
First up, the cream sauce has just the right amount of fat to go with the steak, and there's also a touch of cognac (there's the fancy flair!). The spicy bite of pepper cuts through the richness and, seriously, who doesn't love cream sauce with steak.........I'm ALL in for the sauce....always!!
Then there are the haricot vertes with herb butter. These are the skinny green beans, but feel free to use regular green beans if they're easier to find. The beans are topped off with a generous dab of butter. But it's not just any butter. Herbs infuse the butter with fresh bright flavor. And then, just when you think it can't get any better, the butter melts into the green beans, coating them in simple goodness.
Now let's talk potato. I haven't met a potato I didn't like. Mashed. Baked. Fries. They're ALL amazing. And then there's potatoes au gratin. Thinly sliced potatoes layered with onions, a ridiculous amount of cheese (Valentine's Day is also a day for a bit of indulgence, right?), and then covered in cream. Baked until bubbly and melty, it's a dish perfect for nights when you want a little "extra." Actually, it's A LOT of extra.
So there you have it, my friend. This menu has it all -- flavor, simple food, high quality ingredients and sparkle......because tonight is all about bringing on the sparkle!
Speaking of which.......don't forget to light a few candles, pop open your favorite beverage and put on your favorite playlist.
No matter HOW you spend tonight......with your girlfriends, significant other, spouse, or solo.....I hope your day (and night!) is filled with loads of love!
And if you cook these recipes I'd LOVE if you tag your pics #amenuforyou!!
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- 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
- Kosher salt
- 2 tablespoons whole peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/3 cup Cognac, plus 1 teaspoon
- 1 cup heavy cream
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Bringing them to room temperature before cooking ensures a lovely crust. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface evenly. Set aside.
In a medium skillet over medium heat (I love using my cast iron pan), melt the butter and olive oil. As soon as the butter and oil begin to sizzle, gently place the steaks in the pan. For medium-rare, cook for 5 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt.
Add the steaks back to the pan, spoon the sauce over, and serve.
If you don't feel comfortable flaming the Cognac, just simmer it for a minute to cook off the alcohol, then add the cream. Watch carefully, because you don't want to simmer it so much the sauce completely evaporates. It will go quickly, so don't leave the stove!