Photos by Amy Shutt
½ teaspoon salt
½ teaspoon fresh ground black pepper
2 tablespoons olive oil 1. Bring the steaks to room temperature. Pat them dry and season on both sides with the salt and pepper.
2. Heat a heavy cast-iron or non-stick skillet over high heat for a minute.
3. Add the olive oil and then the seasoned filets.
4. Sear the meat over high heat without touching them for the desired amount of time, depending on how well done you like them. Flip the filets to the other side and continue searing them for the same amount of time.
5. Transfer the filets to a plate and top each filet with a pat of the cold compound butter.
6. Cover the meat with aluminum foil and allow them to sit 5 minutes before serving. *Tip: Sear the meat for three minutes per side for rare, four to five minutes for medium rare to medium, and six to seven minutes for medium well to well done. For the compound butter:
Yields eight tablespoons. 1 stick butter, softened
1 clove garlic, minced
½ teaspoon fresh chopped thyme
½ teaspoon fresh chopped parsley
¼ teaspoon fresh chopped rosemary
¼ teaspoon salt
¼ teaspoon fresh black pepper 1. Cream together the softened butter, garlic, herbs, salt and pepper.
2. Place the mixture on a piece of parchment paper and roll it up into a log.
3. Place the compound butter in the refrigerator for a couple of hours to chill.
4. Top each seared filet with a pat of the cold compound butter. Keep the reserved butter covered in the refrigerator for up to a week.
1 cup heavy cream
Salt, pepper and freshly ground nutmeg
to taste
2 tablespoons melted butter 1. Heat oven to 350 degrees and bring two quarts of salted water to a rolling boil.
2. Wash the potatoes and, leaving the skins on, slice them thin.
3. Blanch the sliced potatoes for two to three minutes or just until they are beginning to become tender.
4. Drain the potatoes and allow them to cool.
5. Butter two four- to six-ounce ramekins or gratin dishes and place a layer of the potatoes in each dish. Drizzle with enough cream to just coat the potatoes and sprinkle with a little salt, pepper and nutmeg. Continue with additional layers of potatoes, cream and spices to fill the ramekins.
6. Bake the gratin in the oven for 25-30 minutes or until golden and bubbly.
3 tablespoons olive oil
2 cloves garlic, sliced thin
¼ teaspoon salt
½ teaspoon fresh ground black pepper
5 cups super greens salad mix 1. Wash and trim the asparagus stalks and cut them into thirds.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced garlic.
3. Sauté the sliced garlic for 30 seconds, and add the asparagus, salt and pepper.
4. Continue to sauté the asparagus and garlic together for an additional two to three minutes.
5. Toss in the super greens and reduce the heat to medium-low.
6. Sauté for one more minute or until the greens just begin to wilt. Turn off the heat and serve immediately.
6 tablespoons butter,
divided
1 cup sugar
1 cup flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
3 tablespoons cocoa powder
½ cup water
1 egg
¼ cup buttermilk
1 teaspoon vanilla 1. Heat the oven to 350 degrees and butter an 8-by-8-inch baking pan with one tablespoon of the butter.
2. In a mixing bowl, sift together the sugar, flour, baking soda, salt and cinnamon and set aside.
3. In a small saucepot, melt the remaining butter with the cocoa powder and water and stir until everything is smooth.
4. In a separate mixing bowl, whisk together the buttermilk, egg and vanilla.
5. Slowly combine the warm chocolate mixture into the beaten buttermilk and egg mixture.
6. Fold the wet ingredients into the dry until all is combined.
7. Pour the batter into the buttered pan and bake for 15-20 minutes, or until the tester comes out clean.
8. Remove the cake from the oven and poke holes all over the top.
9. Pour half of the Tres Leche topping all over the top of the cake and allow it to be absorbed.
10. Pour the remaining topping over the cake and let it cool completely. Set the cake in the refrigerator for several hours before serving. Serve with the fresh raspberry coulis and a dollop of whipped cream. For the Tres Leches topping:
2 ounces semi-sweet chocolate
½ cup half and half
½ cup sweetened condensed milk
¼ cup buttermilk 1. In a small saucepot, heat the chocolate and half and half together until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and stir in the condensed milk and buttermilk. Reserve until it is time to pour it over the cake. For the Raspberry Coulis:
1 pint fresh or 2 cups frozen and unsweetened raspberries
1⁄3 cup sugar
2 ounces orange liqueur (Cointreau or Grand Marnier) 1. In a small saucepot, combine the raspberries, sugar and liqueur, and heat over medium heat until the sugar is dissolved and the berries have cooked down.
2. Allow the mixture to cool and then strain the sauce through a fine sieve to remove all the seeds.
3. Store the sauce in an airtight container in the refrigerator until ready to serve. This may be made a day in advance. The sauce keeps for up to a week.
A Valentine’s Day meal to make at home
Valentine’s Day is the most popular night of the year to dine out, and there are many wonderful options in the Capital Region. But over the years we’ve come to the conclusion that Valentine’s Day is a perfect occasion for whipping up a special meal at home. It’s more relaxing, more intimate and truly more special. Most of this month’s elegant menu can be prepared in advance, giving you plenty of time to enjoy the evening with your special someone.
THE MENU:
• Pan-seared Beef Filets with Herb Compound Butter
• Potatoes au Gratin with Nutmeg and Cream
• Wilted Super Greens and Asparagus with Black Pepper and Garlic
• Chocolate Tres Leches Cake with Fresh Raspberry Coulis
Pan-seared Beef Filets with Herb Compound Butter
Serves two. The filets take just a few minutes to prepare, and the butter is a lot less complicated than it may sound. Topping the succulent filets with a pat of the garlicky butter is what makes this dish taste like something from a restaurant. 2 (4- to 6-ounce) beef filets mignon½ teaspoon salt
½ teaspoon fresh ground black pepper
2 tablespoons olive oil 1. Bring the steaks to room temperature. Pat them dry and season on both sides with the salt and pepper.
2. Heat a heavy cast-iron or non-stick skillet over high heat for a minute.
3. Add the olive oil and then the seasoned filets.
4. Sear the meat over high heat without touching them for the desired amount of time, depending on how well done you like them. Flip the filets to the other side and continue searing them for the same amount of time.
5. Transfer the filets to a plate and top each filet with a pat of the cold compound butter.
6. Cover the meat with aluminum foil and allow them to sit 5 minutes before serving. *Tip: Sear the meat for three minutes per side for rare, four to five minutes for medium rare to medium, and six to seven minutes for medium well to well done. For the compound butter:
Yields eight tablespoons. 1 stick butter, softened
1 clove garlic, minced
½ teaspoon fresh chopped thyme
½ teaspoon fresh chopped parsley
¼ teaspoon fresh chopped rosemary
¼ teaspoon salt
¼ teaspoon fresh black pepper 1. Cream together the softened butter, garlic, herbs, salt and pepper.
2. Place the mixture on a piece of parchment paper and roll it up into a log.
3. Place the compound butter in the refrigerator for a couple of hours to chill.
4. Top each seared filet with a pat of the cold compound butter. Keep the reserved butter covered in the refrigerator for up to a week.
Potatoes au Gratin with Nutmeg and Cream
Serves two. A perfect side dish for the filets, these potatoes have the right amount of richness to satisfy the palate without overpowering the flavors of the beef. 4-5 medium red potatoes1 cup heavy cream
Salt, pepper and freshly ground nutmeg
to taste
2 tablespoons melted butter 1. Heat oven to 350 degrees and bring two quarts of salted water to a rolling boil.
2. Wash the potatoes and, leaving the skins on, slice them thin.
3. Blanch the sliced potatoes for two to three minutes or just until they are beginning to become tender.
4. Drain the potatoes and allow them to cool.
5. Butter two four- to six-ounce ramekins or gratin dishes and place a layer of the potatoes in each dish. Drizzle with enough cream to just coat the potatoes and sprinkle with a little salt, pepper and nutmeg. Continue with additional layers of potatoes, cream and spices to fill the ramekins.
6. Bake the gratin in the oven for 25-30 minutes or until golden and bubbly.
Wilted Super Greens and Asparagus with Black Pepper and Garlic
Serves two. This side dish finishes off the filets nicely by helping to balance out a rather heavy meal. Packages of super greens—with chard, spinach and other nutrient-rich dark greens—can be found at several local grocers. ½ bunch fresh asparagus3 tablespoons olive oil
2 cloves garlic, sliced thin
¼ teaspoon salt
½ teaspoon fresh ground black pepper
5 cups super greens salad mix 1. Wash and trim the asparagus stalks and cut them into thirds.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced garlic.
3. Sauté the sliced garlic for 30 seconds, and add the asparagus, salt and pepper.
4. Continue to sauté the asparagus and garlic together for an additional two to three minutes.
5. Toss in the super greens and reduce the heat to medium-low.
6. Sauté for one more minute or until the greens just begin to wilt. Turn off the heat and serve immediately.
Chocolate Tres Leches Cake with Fresh Raspberry Coulis
Yields one 8-by-8-inch cake. This take on the traditional Tres Leches sponge cake, which is soaked in a decadent custard sauce, is infused with chocolate. The recipe can easily be doubled, but a small piece of this rich dessert goes a long way. The raspberry coulis adds a bright freshness. For the cake:6 tablespoons butter,
divided
1 cup sugar
1 cup flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
3 tablespoons cocoa powder
½ cup water
1 egg
¼ cup buttermilk
1 teaspoon vanilla 1. Heat the oven to 350 degrees and butter an 8-by-8-inch baking pan with one tablespoon of the butter.
2. In a mixing bowl, sift together the sugar, flour, baking soda, salt and cinnamon and set aside.
3. In a small saucepot, melt the remaining butter with the cocoa powder and water and stir until everything is smooth.
4. In a separate mixing bowl, whisk together the buttermilk, egg and vanilla.
5. Slowly combine the warm chocolate mixture into the beaten buttermilk and egg mixture.
6. Fold the wet ingredients into the dry until all is combined.
7. Pour the batter into the buttered pan and bake for 15-20 minutes, or until the tester comes out clean.
8. Remove the cake from the oven and poke holes all over the top.
9. Pour half of the Tres Leche topping all over the top of the cake and allow it to be absorbed.
10. Pour the remaining topping over the cake and let it cool completely. Set the cake in the refrigerator for several hours before serving. Serve with the fresh raspberry coulis and a dollop of whipped cream. For the Tres Leches topping:
2 ounces semi-sweet chocolate
½ cup half and half
½ cup sweetened condensed milk
¼ cup buttermilk 1. In a small saucepot, heat the chocolate and half and half together until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and stir in the condensed milk and buttermilk. Reserve until it is time to pour it over the cake. For the Raspberry Coulis:
1 pint fresh or 2 cups frozen and unsweetened raspberries
1⁄3 cup sugar
2 ounces orange liqueur (Cointreau or Grand Marnier) 1. In a small saucepot, combine the raspberries, sugar and liqueur, and heat over medium heat until the sugar is dissolved and the berries have cooked down.
2. Allow the mixture to cool and then strain the sauce through a fine sieve to remove all the seeds.
3. Store the sauce in an airtight container in the refrigerator until ready to serve. This may be made a day in advance. The sauce keeps for up to a week.