Here is the Valentine’s Day Steak Dinner I promised for you to impress your significant other on Valentine’s Day. Why go out when you can show your loved one your appreciation with food from the heart.
My menu includes grilled strip steak, broiled asparagus and Pommes Anna (potatoes anna). Each of these dishes are fairly simple to prepare. The Pommes Anna takes some time to prep but cooking is easy and the presentation and taste are well worth it.
To me, the seasoning of steaks and asparagus should be simple. Let the flavors of the ingredients come through. Pommes Anna can be made in individual ramekins for a more intimate presentation.
- 2 (8-12oz) New York strip steaks
- 1 tbsp McCormick Montreal seasoning
- 1 tbsp Olive oil
- 1 oz unsalted butter
- Salt and pepper to taste
- 4 pounds boiling potatoes thinly sliced (food processor works well)
- 2 sticks butter melted
- Salt and pepper to taste
- 1 lbs About 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tbsp lemon juice
Preheat oven to 450°F.
- Clarify the butter (melt and let the white pieces move to the top). Using a basting bulb, squeeze the end of it in the clear butter -- use only this -- otherwise the potatoes will stick.
- In a 10-inch cast iron skillet or other very heavy pan, put in 1/4 cup clarified butter, arrange potato slices around the pan, covering the bottom in a design.
- Salt and pepper the potato layers, pouring on a bit more butter, then salt/pepper and arrange two other layers.
- Continue layering the potatoes, butter, salt/pepper, until the potatoes are all used.
- Take a smaller pan with a flat bottom and press down to compress the potatoes into a cake.
- Put in the oven for 20 minutes. (As a safety precaution, put something under the potatoes to catch any butter that may spatter.)
- Remove from the oven and press down on the potatoes again.
- Return to the oven for 25 more minutes.
- Remove to compress the layers again.
- You can return for 5 more minutes or, if you need to bake something in the oven, finish the potatoes over the burner on low, until the main dish is cooked.
Invert onto plate and cut into wedges.
39 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high.
- Brush the steaks on both sides with oil and season liberally with McCormick Montreal seasoning.
- Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
- Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Place a small pat of butter on steaks during last-minute of cooking.
- Remove steaks to cutting board, loosely tent with aluminum foil and let stand for 5 minutes before cutting.
- Heat broiler.
- On a baking sheet, toss the asparagus with the oil and ¼ teaspoon each salt and pepper.
- Arrange the asparagus in a single layer and broil, shaking the baking sheet occasionally, until tender and slightly charred, 6 to 8 minutes.
First published by Quinn Caudill for DadWhats4Dinner.com ©2015
-From Mastering the Art of French Cooking, Volume Two, Julia Child
I also will be bringing these is Valentine’s Day Steak Dinner to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.