No doubt if you've got a special someone in your life you are contemplating Valentine's Day. What to do? What to get? What is it about doing something just a little unexpected? A little out of the ordinary? The answer is simple: it says I took the time to think about doing something special for you. And, that, my dear readers is priceless. Especially on Valentine's Day.
A romantic dinner for two is obvious. A private, romantic dinner by candle light... in your home is extraordinary. Especially when you make something simple, yet so elegant. I mentioned the Pepper-crusted Beef Tenderloin with Port, Shallot and Chocolate Sauce the other day in post. For a romantic meal, this is the ticket. Fast enough to make Monday night after work... and still pull off the Valentine's Day romance. Served on your best dinnerware, with a bottle of wine in your finest crystal... and candlelight. Throw in a thoughtful small arrangement of cut flowers (and no, roses are predictible! go for peonies, or order some gardenias; try tulips or a spray of orchids) mixed among votive candles in glass holders... and a small tray of designer chocolate to nibble on. Simple, elegant and extraordinary. If it's the thought that counts, this is one of the simplest and most elegant ways to express that magic....
Pepper-crusted Beef Tenderloin Steaks with Shallot, Port and Chocolate
This recipe will work with any rich tasting tenderloin steak, be it from beef, buffalo or venison. Serve with a selection of fresh, steamed vegetables, such as new potatoes, snap-top carrots and snap peas.
Chef's Note: Use the highest quality bittersweet chocolate available. I recommend Scharffen Berger, Callebaut or Valhrona. Definitely avoid Baker's chocolate; its texture and flavor does not work well in main course dishes.
Makes: 2 servings
2 five ounce beef, buffalo or venison tenderloin steaks
1 tablespoon olive oil
1- 2 teaspoons coarsely cracked black peppercorns, red peppercorns and white peppercorns
Sea salt to taste
For the sauce:
1 tablespoon olive oil
1 tablespoon shallot thinly sliced
1/4 cup Port (fortified wine)
1 tablespoon aged balsamic vinegar
1/4 cup beef stock
1 teaspoon chopped fresh rosemary
1/2 ounce high quality unsweetened or very dark bittersweet (more than 80% cocoa) chocolate, coarsely chopped
2 fresh rosemary sprigs
Brush the steaks with olive oil; then season with salt. Sprinkle with the pepper mixture on both sides, pressing it firmly into the meat. Set meat aside.
Heat 1 tablespoon of oil in a small skillet set over medium-high heat until oil shimmers. Add the meat to the skillet and pan-sear the steaks to desired doneness, 4 minutes per side for medium-rare. Remove from the skillet and let rest tented with foil.
Add the shallots and cook 1 minute. Add the balsamic vinegar and port and reduce for a minute or two until thick and syrup-like. Add the stock and rosemary and bring to a simmer. Stir in the chocolate and cook until a lightly thickened sauce forms; reserve on low heat.
To serve: cut the meat in half and artfully arrange on a large plate. Spoon a small amount of sauce between the two pieces and place the rosemary sprigs for garnish. Pass the small amount of remaining sauce, at the table.
adapted from Times Colonist Newspaper, Copyright© 2004 by Bruce Stotesbury.
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