Recipes of the Week, Vol. 2

I’m excited to continue my “recipes of the week” series today! While I’m generally planning to post these on Friday, this one is Valentine’s Day-themed, and I wanted to share with you our menu. Instead of going out this year, my husband and I decided to have a quiet night home and I plan to spend the day cooking some of our favorite foods. It feels more personal to stay at home and have a nice meal than to go out–and it also means that neither of us have to drive in this year’s fickle winter weather!

While I made my favorite boeuf bourguignon last year, this year I decided to cook a really nice steak. I don’t have a particular recipe to link to, but I’ve written out my process below.

I always take the steak out of the fridge at least an hour before cooking, and sear it on a high heat in butter, not olive oil. I generally season the steak with sea salt, freshly ground black pepper, rosemary, and garlic. After searing the steak on both sides for about a minute per side, I finish up in the oven at 425 for 8 to 10 minutes. This produces a perfectly cooked medium-rare New York strip steak! (Please note that it may take a few minutes less or a few minutes longer in the oven depending on the thickness of your steak. My calculations are based on a steak of about 1 inch in thickness.)

Steak always goes with roasted potatoes–at least in my book! While my go-to recipe for weeknights is from Smitten Kitchen, I love this crispy roast potato recipe. It takes a bit longer, but it’s a great treat for a special meal or for a Sunday lunch. They taste delicious, and if you make too many they are great the next day with breakfast! Just add a bit of butter to a pan and fry them until they are warm.

To balance out the meat-and-potatoes meal, I always like to add a nice, light salad. Mâche salad is a favorite of mine, and this mâche salad with goat cheese is easy to make and absolutely delicious! If you choose not to add the fennel, a simple balsamic vinaigrette works beautifully as a dressing.

Happy Valentine’s Day!

Leave a Reply

Your email address will not be published. Required fields are marked *