Tuesday, February 12, 2013

Valentine's Dinner for Two

So, I told you how I'm convinced that the way to any boy's heart is through his stomach when I wrote about these little morsels of deliciousness.

Well, if you want to make your guy love you even more this Valentine's Day, I highly suggest you make him a steak. And not just any steak, but a steak smothered in a Creamy Blue Cheese Sauce. Yeah, I went there. 

And if that's not enough, you should maybe make him a side of cheesy, Parmesan Mushroom Risotto to go with it. And if you don't love me for posting these recipes and he doesn't love you for making it for him...

Well...you're really just not human. Because, this is too good for anyone to resist. 

And if you're not into the whole Valentine's day thing, that's ok. This is so good you should make it anyways, just because you can. 

And please, please throw in a glass of wine too. You deserve it. 

Note on Timing: You'll want to start with the Risotto because it takes the longest to cook. Then get your steaks on and while they're resting, throw the Blue Cheese Sauce together. This should make for a perfectly timed meal. 

Mushroom Risotto
Serves: 2

1/2 c sliced white button mushrooms
3 c Chicken Broth
1 tbsp butter
1 tbsp olive oil
1/2 medium onion, diced
1 c Arborio Rice
1/2 dry white wine
1/2 c Parmesan
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh thyme
2 Garlic Cloves, finely diced 

In a large skillet combine olive oil and butter on medium high heat. Saute mushrooms, onions, garlic, salt and pepper until the mushrooms start to brown slightly and the onions are translucent. Remove the onions and mushrooms from the pan and set aside. 

In the same skillet, turn your heat down to medium and pour in your arborio rice, stirring constantly so as not to burn the rice. Cook for about 5 minutes. Add in the white wine. As the wine reduces, slowly start to add in the chicken broth about 1/2 cup at a time. As the rice absorbs the broth, add more broth. Make sure to stir the risotto constantly (it's a good arm workout!). Continue to add broth in 1/2 cup increments while stirring the risotto and cooking for about 20-25 minutes. 

The risotto should look creamy and the rice should be cooked through but slightly al dente. Stir in the parmesan, onion and mushroom mixture and fresh thyme. 

Serve immediately. 

Steak with Blue Cheese Sauce

2 6-8 oz New Yorks (or Filet Mignon)
Steak Seasoning (see below)
1 tbsp butter

Blue Cheese Sauce
1 tbsp butter
1 tbsp olive oil
1-2 garlic cloves, minced
1/2 c blue cheese crumbles
1/2 c heavy cream
dash Worcestershire Sauce
dash Tabasco
Salt and pepper to taste

Pre-heat oven to 350 degrees. Season steaks liberally with Steak Seasoning. In a skillet, heat butter over medium-high heat. Sear steaks (about 2-3 minutes on each side). Put steaks in a pan and place in oven to finish cooking through...about 5 minutes in the oven for medium to medium rare, depending on the thickness of the steak. 

While the steaks are in the oven, heat olive oil and butter in a pot and add the garlic. Cook the garlic so the flavors absorb into the olive oil butter mixture but make sure not to burn. 

Add in heavy cream and blue cheese crumbles, stirring so the cheese melts. Add worcestershire sauce, tabasco, salt and pepper. Heat the sauce all the way through. The longer you cook it, the thicker the sauce will get. 

Remove steaks from the oven and let them rest for about 5 minutes. 

Drizzle sauce over the steaks or serve on the side as a dipping sauce. 

Steak Seasoning
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbsp sugar
1 tsp cayenne

Combine Ingredients and stir. Season steaks liberally.

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