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.
- 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
- Olive Oil
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)
- 2 teaspoons cooking oil
- 1 pound boneless beef top loin or top sirloin steak, cut 1/2 to 3/4 inch thick
- 3 cloves garlic, minced
- 3/4 cup dry red wine
- 2 cups sliced fresh mushrooms
- 3 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 4 teaspoons honey
- 2 tablespoons butter
- 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.
- 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.
- Add mushrooms, vinegar, soy sauce, and honey. Cook and stir until mushrooms are tender (about 4 minutes). Add butter; stir until it melts.
- 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?