Valentine’s Day: The Logistics

The Recipes 

People are often intimidated by the prospect of cooking steak but I promise, it’s a lot easier than you’d think. Here are my tips for making a great steak:

• Use a cast iron skillet. The heat retention on a cast iron skillet makes for a great even cook

• Salt your steak generously with kosher salt, nothing else. If you have the time, salt your steak at least an hour before you plan to cook

• Bring your steak to room temperature before cooking. This allows for an even cook 

• Blot your steak with paper towels prior to cooking to help develop a nice crust

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Filet Mignon

Ingredients

• 8oz Filet Mignon Steaks
• Kosher Salt
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 400 degrees.
2. Heat your cast iron skillet on high on your stovetop. I prefer a dry pan for cooking steaks.
3. Once you’ve salted your steak and then patted it dry right before cooking, place your steaks in the pan and leave untouched for 3 minutes to create a crust
4. Flip your steak and sear for another 2-3 minutes. In the final minute of cooking, add butter to your skillet and baste your steak (Filet mignon is a pretty lean cut of beef and I would recommend adding in a bit of fat during the cooking process)
5. Then place your skillet in the oven for about 5 minutes. Check the temperature of your steak to determine when to remove from the oven
6. Allow your steak to rest for 5 minutes before enjoying

Notes:

For Rare: 120-130 degrees

For Medium-Rare: 130-135 degrees

For Medium: 135-145 degrees

For Medium Well: please don’t

Created using The Recipes Generator

Yield: 2 Servings

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Potato Gratin

Adapted from Bon Appetit

Ingredients

• 2 medium russet potatoes
• 2 cloves of garlic, minced
• 1 cup heavy cream
• 1 teaspoon salt 
• 1/4 teaspoon ground black pepper
• 1/4 cup grated Gruyere cheese

Instructions

1. Preheat oven to 325 degrees 
2. Thinly slice potatoes
3. Combine heavy cream, salt, pepper and minced garlic in a small saucepan, over low heat and cook for 15 minutes, until garlic is soft
4. Layer sliced potatoes in a loaf pan. Pour heavy cream mixture over potatoes
5. Cover potatoes with foil and bake for 1 hour, until potatoes are easily pierced with a fork
6. Remove foil and sprinkle cheese on potatoes. Broil for 5 minutes
7. Allow to cool for 10 minutes. Slice and serve 

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Sauteed Spinach

Ingredients

• 1 pound fresh spinach
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. In a large skillet, heat olive oil over medium high heat
2. Add spinach and a pinch of salt. Cook until wilted, about 3 to 5 minutes
3. Salt to taste as needed

Yield: 2 Servings

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Chocolate Mousse

Ingredients

• 1 tablespoon unsalted butter
• 2 ounces semisweet chocolate
• 1 egg separated 
• 1/8 teaspoon vanilla
• 1 tablespoon + 1 teaspoon sugar
• 2 tablespoons +2 teaspoons heavy cream 

Whipped Cream

• 1/4 cup heavy cream
• 1 teaspoon sugar 

Instructions

1. Over a double boiler with barely simmering water, melt chocolate and butter. Stir until mixture is smooth
2. Remove from heat and allow to cool for 3 minutes. Then whisk in egg yolk
3. Using an electric hand mixer, beat egg white until foamy. Then gradually add in sugar and beat until stiff peaks form
4. Fold egg white mixture into chocolate mixture
5. In another bowl, using an electric hand mixer, beat heavy cream with vanilla until cream holds soft peaks. 
6. Fold heavy cream into chocolate mixture
7. Spoon chocolate mousse into cups, ramekins or small bowls. Cover with saran wrap and chill in refrigerator for at least two hours

Whipped Cream

1. Using an electric hand mixer or stand mixer, beat heavy cream and sugar until medium peaks form
2. Dollop on top of chocolate mousse and dust with cocoa powder or chocolate shavings

Notes:

Given the small quantities of the egg white and whipped cream for the mousse, I recommend using a hand mixer over a stand mixer as a stand mixer bowl is too large.

The Timeline

The Lists

Equipment List

Cast Iron Skillet

Small Saucepan

Loaf Pan

Large Skillet

Double Boiler

Electric Hand Mixer

Two Small Metal Bowls

Meat Thermometer

Grocery List

2 - 8oz Filet Mignon Steaks

3 tbsp unsalted butter 

2 medium russet potatoes

2 cloves of garlic 

1 pound fresh spinach

1 ½ cups heavy cream

1 egg

¼ cup grated Gruyere cheese

Fresh ground black pepper

Kosher Salt 

1 tablespoon olive oil

2 ounces semisweet chocolate

⅛ teaspoon vanilla

2 tablespoons sugar

Serveware List

2 Dinner Plates

2 Dinner Forks

2 Steak Knives

2 Dessert Spoons

2 Small Bowls, Cups or Ramekins for Dessert