Celebratory Steak Dinner!

I’ve always associated a steak dinner with a celebration of some kind, whether it’s Valentine’s day, New Year’s Eve, a birthday, graduation, or some sort of award or honor.

And for the big celebrations like Valentine’s and New Year’s Eve, you can certainly save a lot of money. This isn’t the cheapest menu, but you’ll spend less than half than you would at a restaurant on those nights!

 

 

Dinner for Four: for Two, cook one Ribeye and half the board sauce, but everything else keep the same for leftovers!

Ribeye with Board Sauce

Pommes Dauphinoise

Brussels Sprouts and Green Leaf Salad

Flourless Chocolate Torte with Vanilla Ice Cream

 

Pommes Dauphinoise

Makes 4 servings

 

1 tablespoons unsalted butter

1 pound Yukon gold potatoes, sliced about ¼-inch thick

1/3 cup heavy whipping cream

1 1/3 cup grated gruyere cheese

Salt and pepper

 

Preheat oven to 375°

Butter an 8-inch baking dish, then layer 1/3 of the potatoes in the bottom of the dish. Season with salt and pepper and sprinkle with 1/3 of the cheese, repeat two times, leaving the cheese off of the top layer. Pour the heavy cream over the top and cover the dish with foil and cook for about 45 minutes or until the potatoes are tender.

 

Remove the foil, sprinkle the remaining 1/3 cheese and cook for about 15 minutes more until the cheese on top turns golden brown the dish is bubbling.

 

Remove from the oven and let cool for about 10 minutes before serving.

 

 

Brussels Sprouts and Butter Lettuce Salad

Makes 4 servings

 

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

2 teaspoons maple syrup

Salt and pepper to taste

2 tablespoons extra-virgin olive oil

1/2 pound brussels sprouts, sliced thinly

1 head butter lettuce,

1/2 red onion, sliced

5 radishes, thinly sliced

1/2 cup toasted pecans

 

In a small bowl, whisk together the vinegar, mustard, maple syrup, salt and pepper until combined. Whisk in the olive oil until combined.

 

In a large bowl, mix together the Brussels, butter lettuce, onion and radishes. Drizzle with the red wine vinaigrette and toss to combine. Top with pecan and serve immediately.

 

 

 

Ribeye with Fresh Herb & Charred Onion Board Sauce

Makes 2 servings

 

2 teaspoons sea salt

1 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon allspice

1 tablespoon avocado oil

1/2 red onion cut into 4 small wedges

2 16-ounce ribeye steaks

1 tablespoon unsalted butter

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh thyme

1 tablespoon capers, chopped

1 1/2 tablespoons extra-virgin olive oil

 

In a small bowl, stir together the salt, pepper, thyme and allspice. Sprinkle evenly over both sides of the steak.

 

Heat the avocado oil in a large cast iron skillet over medium-high heat. Add onion wedges and cook for about 2 minutes per side until tender and lightly charred. Remove from the pan onto a cutting board and set aside.

 

Add the steak to the pan and cook for about 4 minutes per side (about medium-rare) or until desired doneness. While the steak is cooking add 1 tablespoon of the butter, and with a spoon, spoon over the top of the steak gently. Remove the steak from the pan onto a cutting board.

 

On the cutting board, chop the onion and mix together with the parsley, thyme and capers. Place into a small bowl and stir in the olive in oil until combined.

 

After the steak has rested for about 5 minutes, slice into thin slices and serve with the board sauce.

 

 

Flourless Chocolate Torte

Makes 4 servings

 

7 tablespoons unsalted butter, divided

4 ounces bittersweet chocolate, broken into pieces

2/3 cup granulated sugar

2 large eggs

6 tablespoons unsweetened cocoa power

 

Preheat the oven to 375°.

 

Butter a 5-inch cake pan evenly with 1 tablespoon of butter and line the bottom with parchment paper.

 

In a medium bowl, placed over a simmering pot of water on the stovetop, melt the remaining 6 tablespoons butter and chocolate, stirring until completely melted and smooth. Remove from heat.

 

In a medium bowl, whisk together the sugar and the eggs until are fully beaten. Gently stir in 1/3 of the chocolate mixture into the eggs and whisk until combined. Add the remaining chocolate mixture into the eggs and then stir in the cocoa powder.

 

Pour the mixture into the prepared pan, bake for about 25 minute or until a thin crust on the top forms, remove from oven and cook for 10 minutes before removing from the pan and allowing to cool completely before serving.

 

Serve warm with ice cream.