Dinner For Two...And No Tip

This year for Valentine's Day, we enjoyed a steak house dinner at our own table. We are alittle bit picky when it comes to going out for a special dinner and knew that it would not be in the budget to go out and get what we really wanted, so we made it for ourselves. And let me tell you, it was so delicious. I'm pretty sure it was just as good or better than some steaks we have paid money for...and OH, did I mention it only cost us about a quarter of the price!

Here's what was on the menu:

• Coffee Encrusted Filet Mignon
• Honey Glazed Carrots (adapted from here)
• Artichoke Risotto
• Bacon Fried Green Beans (from Rachael Ray)
• Chocolate Covered Strawberries

Filet Mignon

The Crust
1 Tbls of coffee grounds
1 Tbls of sugar
1/2 Tbls sea salt
1tsp of fresh ground pepper
1/2 tsp of garlic powder

Mix everything together on a small plate. Then dip each side of the filet in the mixture. Set aside.

Heat a cast iron pan on high heat and also pre-heat your oven to 500 degrees. Dizzle about 1 tablespoon of olive oil in the pan and sear one side of the filet for about 3-4 minutes. Then flip the filet and immediately place the whole pan into the oven.  Cook until desired done-ness. (if that's even a word. lol)

For a 2 inch filet cook for 4-5 minutes for a warm rare.

We eat our filets rare, but a meat thermometer will help if you want it more well done.

Honey Glazed Carrots

Salt

1 pound baby carrots

2 tablespoons butter

2 tablespoons honey

1 tablespoon lemon juice

Freshly ground black pepper

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper.

Artichoke Risotto

2 cup of Arborio rice

4 tbls of olive oil

4 tbls of butter

1 cup chopped onion

About 4-5 cups of chicken broth

Marinated artichoke hearts and a little bit of the juice (add as many as you'd like)

1 cup of white wine

1/2 cup of parmesan cheese

Put the chicken broth in a medium saucepan and warm over low heat.

In a large skillet on medium high heat, add the olive oil and butter. When the butter is melted add the onions and carmelize. Then add the rice and cook for about 2 minutes, stirring frequently. Don't burn the rice! Deglaze the pan with one cup of white wine and cook until about 1 tablespoon of liquid is left. Gradually stir in the broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup. When the rice is starting to become tender and you add your last cup of broth, add the artichoke hearts. When the rice is fully cooked and there is only a little bit of liquid left, add the cheese and mix together and remove from heat.

This makes about 6 cups of rice. We like to cook a bunch so that we have leftovers. It's sooo yummy!

Bacon Fried Green Beans

• A drizzle extra-virgin olive oil
• 6 slices bacon, chopped
• 1 teaspoon coarse black pepper
• 1 pound green beans, trimmed
• 1/4 cup cider or red wine vinegar
• 2 teaspoons sugar

In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes. Add beans to bacon and cook about 3 to 5, tossing. Season with vinegar and sugar prior to serving.

Last but not least....

Chocolate Covered Strawberries

Strawberries

Ghirardelli milk & white melting chocolate

Wash and dry the strawberries. Melt the chocolate according to the package. Dip the strawberries in the chocolate and set on wax paper until hardened. Then take the white chocolate and drizzle over the tops. We put the white chocolate in a pastry bag and cut a tiny hole the drizzle the white chocolate.