SUNDAY, FEBRUARY 9, 2014
WACO TRIBUNE-HERALD
Valentine’s Day Dinner f Two
or
MENU
Cabernet Sauvignon
Caesar Salad
Beef Tenderloin au Sauce
Twice Baked Potatoes
Chocolate Mousse
Beef Tenderloin au Sauce
Sau e
1 tablespoon olive oil
2 beef tenderloin steaks, 4 to 6 ounces each
salt
pepper
3 tablespoons bourbon or good quality brandy
2 small cloves garlic, minced
1 teaspoon assorted multicolored peppercorns, crushed
1/4 teaspoon dried leaf oregano
1/4 teaspoon dried leaf basil
1/8 teaspoon salt
2/3 cup whipping cream
Heat olive oil in a medium skillet over high heat
until hot. Sprinkle tenderloin steaks with salt
and pepper. Sear tenderloin steaks on both
sides in skillet. Remove from skillet, and place
on a rack in a broiler pan. Broil 4 to 5 inches
from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer
registers 140° for rare or 150° for medium rare
(160° for medium).
Add bourbon to drippings in skillet; bring to
a boil over medium heat, and deglaze pan,
scraping browned bits that cling to bottom.
Add minced garlic, peppercorns, basil, oregano,
and salt; cook 1 minute. Add whipping cream;
bring to a boil, and cook 6 to 7 minutes or until
sauce is reduced by half. Remove from heat;
Spoon sauce over steaks.
Twice Baked Potatoes
2 russet potatoes
Olive oil
½ cup sour cream
½ cup milk
2 tbsp butter, softened
½ cup crumbled blue cheese
¼ cup of chopped chives
½ tsp of salt
Bake the potatoes in the microwave, 10
minutes on high heat. The skins of microwave
potatoes aren’t very crispy, so you might rub a
little olive oil on them and finish in the oven, 10
minutes at 400.
Allow the potatoes to cool to the touch. Slice
the top third lengthwise off each potato. Use a
spoon to scoop out the insides. Leave about ¼
inch of potato on the skin.
Plac
Place the scooped out insides, sour cream,
milk, cream and butter into a large bowl.
milk
Mash with a potato masher. If you want a
Mas
creamy texture, beat with an electric beater.
crea
Take care not to overbeat. Mix in a portion
Tak
of t bleu cheese, chives and salt. Save
the
some to sprinkle on the top after cooking.
som
Spoon the fillings into the potato shells.
Sp
Heat the oven to 350. Place the filled potaH
toes on a roasting pan and bake 15 min or
until heated through. Serve and enjoy!
Chocolate Mousse
4 oz. chocolate chips
3 tbsp. water
1 tsp. vanilla
1 cup whipping cream
¼ cup confectioners sugar
Melt chocolate and water in a saucepan.
Whisk in the vanilla. Allow to cool while
you whip the cream. Add the confectioners sugar to the cream. On low beater,
blend in the chocolate. Scoop the mousse
into glass serving dishes. Garnish with
grated chocolate or drizzle some of the
chocolate mixture on top.
Chocolate Fondue
¾ cup whipping cream
4 3 ½ oz. each semi sweet chocolate bars
Reserve ¼ cup of the cream to use if the
fondue thickens and needs to be reduced.
Heat ½ cup of cream in a saucepan over
medium heat until the cream comes to
a low boil. Remove from the heat and
add the chocolate. Let the chocolate
stand in the cream 3 to 5 minutes until
soft, then whisk the chocolate into the
cream. Transfer the mixture to a fondue
pot. Dip strawberries, marshmellows,
pretzels or pineapple slices. Be creative!
This is delicious.
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