Valentines will be suitably impressed by a salad with shrimp and homemade vinaigrette, followed by a version of Steak au Poivre (French peppered steak) and noodles. Another way to do it is to share the cooking duties. Bonding in the kitchen can strengthen a relationship.
One hint for a romantic dinner is to limit portion size. There’s nothing more unromantic than feeling all fat and stuffed from overeating. This meal can be completed in less than an hour, and can cost as little as $25 to $35, not including wine.
I recommend a lighter white wine such as an unoaked Chardonnay with the salad, and a fruity Pinot Noir with the steak. There are several liquor stores in town with excellent staff that are happy to make a suggestion.
The key to a well-constructed meal is to prepare in advance. Have all your ingredients and equipment ready and clean as you go. Know the order in which the dishes will be completed. Set the table, or have your Valentine do it while you begin cooking. Open the wine and have some while cooking. It should be fun.
First, make the vinaigrette.
Basic Vinaigrette
• 1/3 cup white wine (or champagne) vinegar
• 2/3 cup extra virgin olive oil
• 1 teaspoon minced shallots
• 1/2 teaspoon fresh thyme, or 1/4 teaspoon dried
• 1 teaspoon sea salt
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• 1/2 teaspoon fresh ground pepper
Mix all ingredients except for oil. Using either an immersion blender, a standing blender or food processor, blend the vinegar and seasonings, and then slowly add the oil to make an emulsion. Alternatively, place all ingredients in a clean jar and shake vigorously until well blended. This method is not as stable, but it works. Divide in half and refrigerate. The shrimp will be marinated in half of the dressing.
Bring a pot of water to a boil and add salt. While the water heats, marinate the shrimp.
Marinated Shrimp
• 1/2 pound jumbo shrimp (21-25 per pound), about 10 to 12
• 1/2 recipe Basic Vinaigrette
• 2 teaspoons finely minced parsley
• 1/2 teaspoon red pepper flakes or chile pequin
Toss shrimp in dressing and refrigerate for 30 minutes
Salad
• 2 to 4 ounces mixed spring greens
• 1 small carrot, washed, peeled and cut into ribbons with the peeler
• 2 teaspoons roughly chopped parsley
While the shrimp marinate, plate the salad and garnish with carrots and parsley.
Grill, broil or sauté the shrimp (about two minutes on a side) then place on the salad. Drizzle with the reserved vinaigrette
Mo’s Steak au Poivre
• 2 steaks (use filet, strip steak or petite sirloin) about 6 to 8 oz. each
• 4 tablespoons black peppercorns
• 1 tablespoon salt
• 12 ounces red wine (Pinot Noir is ideal)
• 12 ounces half and half
• 2 teaspoons salt
• 1/2 ounce butter, cut in small pieces
• 8 ounces egg noodles
Coarsely crack the pepper in a plastic zipper bag by beating it with the back of a skillet. Salt the steaks and then rub with about 2/3 of the pepper, pressing the pepper into the meat. Refrigerate, uncovered, until ready to use. Place the rest of the cracked pepper in the wine. Heat a heavy skillet (cast iron is ideal) over high heat. Add a small amount of oil. Just before cooking the steak, put the egg noodles in boiling salted water. Sear the steaks and cook to desired temperature. The pepper will form a crust. Remove to a warm place. Immediately turn down the heat and deglaze with red wine. Deglazing dissolves the caramelized meat bits called the fond. Add the half and half and whisk well. The sauce will be a rosy mauve color.
Season to taste with salt, and then add the butter while continuing to whisk. This is called monter au beurre and gives sauces a nice sheen and richness.
Drain the noodles, put them on a plate and then ladle sauce over noodles and part of the plate. Place the steaks on top of the sauce so that the lovely seared surface stays crisp.
Serve with wine or beverage of choice, and enjoy the special evening.
Steve “Mo” Fye is the food columnist for the Daily Lobo. He can be reached at culture@dailylobo.com or on Twitter @UncaMo.
