When Valentine's Day falls on a weeknight, you rely on dishes that feel special, yet can be pulled off without a lot of prep time. The centerpiece of this bistro-inspired menu is a pepper crusted steak, which cooks in less than 15 minutes thanks to the classic restaurant technique of sear-roasting. It's rounded out with a simple, refreshing herb salad with radishes, and roasted potatoes. For an impressive finish, individual chocolate-espresso soufflés can be prepared days in advance, frozen, and popped in the oven when you're ready for dessert.
Fresh Produce: 1 lb. potatoes (red, yellow or russet) 10 medium or 12 small red radishes 3 large ribs celery 1 large lemon 1 bunch fresh rosemary 1 bunch fresh thyme 1 large bunch fresh flat-leaf parsley
Meat, Eggs & Dairy: 2 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick 1 large egg 6 Tbs. unsalted butter
Other Groceries 1/4 cup confectioners' sugar 1/2 tsp. espresso powder or instant coffee granules 2 oz. bittersweet chocolate 1/2 cup red wine (Cabernet Sauvignon or Pinot Noir) 1 Tbs. dark rum or brandy (optional)
Pantry Staples: 5-7 Tbs. extra-virgin olive oil Granulated sugar for dusting Kosher salt Table salt Black peppercorns
Up to a week in advance: Prepare the chocolate-espresso soufflés but do not bake them. Freeze the filled ramekins for 20 minutes, then wrap well in plastic and return them to the freezer.
Forty-five minutes before dinner: Heat the oven to 475°F. Remove the steaks from the refrigerator. Make the rosemary-lemon-thyme-infused oil for the potatoes. Slice and combine the celery, radishes, and parsley for the salad.
Thirty minutes before dinner Toss the potatoes with their infused oil, arrange them on the baking sheet and put them in the oven to roast. Season the steaks with salt and crushed pepper. When the potatoes are done, remove them from the oven and raise the temperature to 500°F Sear the steak and transfer to the oven to roast. When the steak is done, remove it from the oven, tent with foil, and make the pan sauce.
Just before dinner Dress and toss the salad. Lower oven heat to 400°F. Remove soufflés from the freezer, unwrap, and let them sit at room temperature.
For dessert: Bake the soufflés and garnish them with raspberries. Seve immediately.
Robin to the Rescue - Signed EditionQuick and simple recipes for delicious home cooking
Fine Cooking Annual, Vol. 2A year of great recipes, tips & techniques
Panini Express70 delicious recipes, hot off the press
Taunton Home | Fine Homebuilding | Fine Cooking | Fine Woodworking | Fine Gardening | Threads | CraftStylish
Shop in the store | Subscriptions
