Not into the restaurant scene? Make a romantic Valentine dinner for two at home. Cookbook author, Marguerite Henderson shares a surprisingly simple menu.
GRILLED BEEF TENDERLOIN STEAKS WITH ROQUEFORT ROSEMARY SAUCE
Two 8 oz. beef tenderloins, cut 1 ½” thick
2 T. olive oil
1 T. kosher salt
1 T. coarse ground black pepper
Place beef on work surface. In a small bowl, combine the oil, salt, and pepper.
Rub both sides of beef tenderloins lightly, with the mixture (you don’t have to use it all).
Heat a grill pan on high heat for 1 minute. Add the beef tenderloins, and sear on high heat for 30 seconds, reduce the heat to medium, and cook 4-5 minutes per side, for medium-rare. Remove from heat; place on serving platter and top with sauce. Serves 2.
ROQUEFORT ROSEMARY SAUCE
4 oz. Roquefort cheese (or other blue cheese such as gorgonzola or Stilton)
¼ cup prepared horseradish
16 oz. sour cream
2 T. fresh rosemary leaves
Combine all ingredients in food processor or blender. Puree until smooth.
Can be made a day ahead. Makes about 2 cups.
Store any remaining sauce in refrigerator up to 1 week.
ISRAELI COUSCOUS WITH ASPARAGUS AND PEAS
2 tablespoons olive oil
1 small onion, finely chopped
1 cup Israeli Mediterranean) couscous
2 Roma tomatoes, chopped
2 cups chicken broth or vegetable broth
6 asparagus spears, trimmed and cut into 1″ pieces, blanched
1 small red pepper, diced
1 cup frozen peas, thawed
¼ cup grated Romano cheese
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Garnish: Chopped Italian parsley
In medium saucepan, heat olive oil. Add chopped onion. Sauté until soft. Add couscous, tomatoes, and broth. Cover; simmer for 10-12 minutes. Add the asparagus, red pepper, peas and cheese. Return to heat for 4-5 minutes, stirring often. Add salt and pepper. Taste for seasoning.
Serve on the side of the beef tenderloin with chopped fresh parsley on top. Serves 3-4.
CHOCOLATE DESSERT FOR TWO
2 scoops vanilla (or any favorite flavor) ice cream
2 store bought brownies, cut in half on angle (to form triangles)
4 large strawberries, finely chopped
2 tablespoons Butcher’s Bunches guava jam
On white plates, drizzle chocolate syrup around perimeter to make a creative design (like a giant heart.) Place a scoop of ice cream in the center. Place two brownies on each plate, standing up to form two pyramids over the ice cream. Sprinkle chopped strawberries on and around the brownies and then with a teaspoon drizzle the guava jam over the berries. Serves 2.