You do not want to mess with a restaurant on Valentine’s Day. Especially when it falls on a weekend! Give yourself a Valentine’s date night in with a fancy menu. We’re serving up seared sirloin with roasted vegetables, topped of with hollandaise sauce. And we’re not leaving you hanging for dessert! Plate up an orange chocolate cannoli to finish off the night.
Wendy Paul shares all the recipes for this romantic dinner in. She gives us the pro tips, and her secrets to success.
Pan Seared Sirloin
- 4 small tenderloin steak cuts
- 1 tbsp. butter
- 1 tbsp. olive oil
- Kosher salt
- 1 sprig fresh rosemary, more for garnish
In a medium nonstick or cast iron skillet, preheat over medium heat.
Dry and season the steaks with kosher salt.
Add the butter and oil into the hot skillet. Add the sirloin steaks, making sure they are well spaced apart. Add a sprig of rosemary, into the hot butter and cook with the steaks. Cook 2-3 minutes per side, depending on thickness of steak. Flip the steak over only once. I like to cook mine medium to medium well done. Remove from the skillet and let stand for 7-10 minutes before slicing.
Roasted Potatoes and Asparagus
- 1 lb. baby potatoes or fingerling potatoes
- 1 lb. asparagus
- Olive oil
- Kosher salt
Preheat your oven to 400 degrees.
Place parchment paper on top of your baking sheet. Cut the baby potatoes lengthwise, and place on the baking sheet. Drizzle with olive oil and kosher salt.
Bake for 12-15 minutes. Remove from the oven and turn over. Then add the trimmed asparagus, drizzle with olive oil and kosher salt and return to the hot oven for another 10-12 minutes. Remove from the oven. Set aside.
- 4 egg yolks
- ½ cup butter, melted
- Pinch of salt
- 1 tbsp. lemon juice (fresh is best, about 1 lemon)
In a blender, blend the egg yolks and lemon juice. Blend until about double in volume and light in color. Then while still blending, add the melted butter slowly. Serve over meat, vegetables, eggs benedict or anything.
Orange Chocolate Cannoli
- 8 oz. cream cheese, soft
- 15 oz. whole fat ricotta
- ¾ cup sugar
- ½ orange juiced plus zest
- ¼ cup whole cream
- 1 cup mini chocolate chips
- 12 cannoli shells, cooked (available at most supermarket bakeries)
In your large mixing bowl, combine the cream cheese, ricotta, sugar, juice, and zest, plus the heavy whipping cream. Whip together on low speed until combined, 1-2 minutes, then turn the mixer to high speed and whip for 4-5 more minutes. This will add volume and creaminess to the texture of the filling.
Turn off the mixer and add the mini chocolate chips, folding into the mixture gently. Place the mixture into a piping bag and pipe the filling into both ends of the cannoli shell.