Valentine’s Day Dinner for Two
January 26, 2010 | by

vdayBefore making your Valentine’s Day dinner reservations, think about how much more economical (and romantic) cooking with your significant other would be and you would save a lot of money! The recipe for the main dish is for filet mignon which can be expensive, but you can splurge a little because the rest of the meal is so inexpensive. If you do not know how to choose a piece of filet mignon, ask the butcher at the grocery store to give you enough for two- 4 ounce servings. They will do the cutting work for you. So whatever you decide to do: surprising your guy or cooking together, make this Valentine’s Day just another fun memory for you to share!

Herb-Coated Filet Mignon

images1

Ingredients:

8 ounces filet mignon, about 2 inches thick, fat trimmed, and split into 2 portions (ask your butcher)

1 teaspoon extra virgin olive oil

1/8 teaspoon salt

1/8 teaspoon pepper

2 Tablespoons of fresh herbs (choose from parsley, thyme, tarragon, chives)

1 teaspoon Dijon mustard

Directions:

  1. Preheat broiler (or as high as your oven will go)
  2. Rub steaks will oil and sprinkle with pepper and salt. Place on a broiler pan in oven.
  3. Broil until a thermometer reads 140 degrees for medium rare, or about 15-20 minutes, turning once halfway through cooking. Remove from oven and allow to rest on a cutting board for 5 minutes.
  4. Place chopped herbs on a plate. Coat edges of steak evenly with mustard, then roll edges in the herbs, pressing gently to adhere.

Asparagus Parmesan

19732

Ingredients:

1 1/2 Teaspoons butter

1/8 cup olive oil

½ pound asparagus

¼ cup grated parmesan cheese

salt and pepper to taste

Directions:

  1. Melt butter and olive oil in a large skillet over medium heat.
  2. Add asparagus spears to pan and cook for about 10 minutes or desired firmness.
  3. Drain off oil and sprinkle with cheese, salt, and pepper.

Chocolate Souffle

ds6403jpg

Ingredients:

3 Tablespoons granulated sugar, divided

2 ½ ounces bittersweet or semi-sweet chocolate, chopped

1 large egg separated, plus 2 egg whites

1 tablespoon heavy cream

1 teaspoon all-purpose flour

1/8 teaspoon cinnamon

1/8 teaspoon salt

Powdered sugar for dusting

Directions:

  1. Position rack in center of oven and preheat to 375. Lightly coat 2 10-ounce ramekins with cooking spray and coat the insides with 1 ½ teaspoons sugar.
  2. Place chocolate in small microwave-safe bowl. Microwave on medium for 20 seconds and stir. Continue for 1-2 minutes until fully melted.
  3. Whisk egg yolk and cream in a bowl. Whisk in chocolate until smooth. Whisk in flour and cinnamon until incorporated.
  4. Beat egg whites and salt in a medium bowl with an electric mixer until soft peaks form. Beat in remaining 2 tablespoons sugar, a little at a time, that was not used to coat inside of ramekins, until stiff, glossy peaks form.
  5. Gently fold half of the beaten egg whites into chocolate mixture. Once combined, fold in remaining egg whites until no white streaks appear.
  6. Divide between ramekins, place on a baking sheet and bake for 18-22 minutes until firm. Dust with confectioner’s sugar and serve immediately.

NEXT WEEK: Valentine’s Day Dinner Party ideas for all my single ladies ;) !

Katy is an intern for CollegeLifestyles (TM). She is a senior at Illinois State University and is excited to turn 22 the week of Valentine’s Day!

About Author

Shelly Marie Redmond, MS, RD, LDN is the founder and CEO/Editor in Chief of College Lifestyles. You can follower her on twitter @shellymarierd.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

 
Advertise with IZEA Media