Dinner for Two, Please.

The last of the Valentine’s Day-related posts is finally here! Yesterday I shared my V-Day dessert, and now for the main course. My Valentine and I decided to stay in and make a fancy dinner. I taught classes at the gym until 6:30, so we had prepped a few things in advance.

First up was a champagne salad.  We paired it with a little flute of champagne, so good! And it’s super simple, too.

Ingredients:

  • Greens (I chose spinach so I could use the rest for smoothies!)
  • 1 pear, sliced
  • Candied walnuts (I prefer to make them from scratch. Roast plain walnuts in a little olive oil and brown sugar in your oven at a low temp.)
  • Feta/Goat cheese (Max had Feta, I had Goat)
  • Champagne Vinaigrette (Mix together 6 T olive oil, 2 T dijon mustard, 2 T champagne vinegar, and white pepper. It’s hands-down my favorite dressing!!)

For our main course, we had wine-balsamic glazed steak with roasted carrots and asparagus. I’m not a huge red meat fan, but every once in awhile it sounds good. And last night, it was definitely good!

Ingredients for vegetables:

  • Carrots, sliced in big chunks
  • Asparagus
  • Olive Oil
  • Salt
  • Pepper
  • Rosemary

Preheat oven to 400 degrees F. Place vegetables on a foil-lined baking sheet. Drizzle with olive oil, salt, pepper, and rosemary. Bake for 40-50 minutes, or until carrots are tender.

Ingredients for wine-balsamic glazed steak: (courtesy of BHG, bhg.com)

  • teaspoons cooking oil
  • pound boneless beef top loin or top sirloin steak, cut 1/2 to 3/4 inch thick
  • cloves garlic, minced
  • 3/4 cup dry red wine
  • cups sliced fresh mushrooms
  • tablespoons balsamic vinegar
  • tablespoons soy sauce
  • teaspoons honey
  • tablespoons butter
  1. Cook top sirloin steak in hot oil on medium heat for 10-15 minutes, depending on your temperature preference. Remove steak from skillet, but keep warm.
  2. Add garlic to skillet. Cook for 10 seconds (make sure it doesn’t burn!). Remove from heat and add red wine. Return to heat, and bring to boiling for about 5 minutes, allowing some of the liquid to evaporate.
  3. Add mushrooms, vinegar, soy sauce, and honey. Cook and stir until mushrooms are tender (about 4 minutes). Add butter; stir until it melts.
  4. Drizzle mushroom sauce over steaks and serve.

For dessert, of course we had those cute cookies from yesterday’s post. They were delicious! I held out from having one all day, so last night was an extra-special treat!

Hope you all had a fantastic Valentine’s Day! What did you make/where did you go for dinner?

XOXO

N

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