Romantic Valentine’s Dinner: A Culinary Experience for Two

When I’m not at work, I’m home with my family. And when I’m not rolling on the ground playing cars with my kids, I’m usually cooking for them. 

When asked if my parents cooked, I chuckle because I considered my mom a “box-top” cook—she’d mostly make recipes found on the packaging of grocery items like Uncle Ben’s honey mustard pork chops or the iconic casseroles of the ’90s. 

Then there’s my dad. I recall him making Mrs. T’s pierogis once and bananas foster only once. He couldn’t figure out why the dish wouldn’t flambé, so he kept adding rum. Unfortunately, it wasn’t high enough proof, resulting in a borderline intoxicated 10-year-old (me).

To find my inspiration, we have to go back another generation. I grew up close to my Grandma and her sister, my great aunt. I spent afternoons with them after school until my mom and dad got home from work. This meant countless hours at the grocery store (far more than I liked) and in their kitchen.

I don’t think it was until after college that I really began devoting time to the technical components of cooking—reading up on food science and the proper use of utensils, for example. My favorite chef, hands down, is Alton Brown (hereinafter referred to as “A.B.”). 

His approach to cooking is incredibly informative for people of all skill levels. He doesn’t just teach recipes—any rice box can do that. He teaches the why behind every step of preparing a meal. This method enables you to become independent of recipes, TikToks, or other single-use instructions, allowing you to put your own twist on a dish. Mastering the technical components and the basics is key, and I couldn’t think of a better food item to discuss than filet mignon. Simple, elegant, and requiring technical precision, let’s get started.

Valentine’s Day is the perfect occasion to show love through the art of cooking. This elegant four-component dinner brings restaurant-quality dishes to your table, focusing on techniques to elevate each component. Prepare your ingredients with a mise en place approach to ensure a smooth cooking process. Let’s dive into the menu: Filet Mignon with Red Wine Reduction, Truffle Mashed Potatoes, Roasted Asparagus, and Molten Chocolate Lava Cake.

Filet Mignon with Red Wine Reduction
A tender, juicy steak paired with a rich, velvety sauce.

Ingredients:

• 2 filet mignon steaks (6-8 oz each)
• Kosher coarse salt and freshly ground black pepper
• 2 tbsp avocado oil
• 2 tbsp quality butter
• 2 garlic cloves, smashed
• 3 sprigs fresh thyme
• 1 cup dry red wine
• 1/2 cup beef stock
• 1 tbsp balsamic vinegar

Technique:

1.     Prep Steps:    Remove the steaks from the fridge and completely cover them in salt.  Many people under salt their meats because they get intimidated by the appearance of a completely coated meat, but much of this comes off during the cooking process, and when cooking thick steaks, it’s really the only way to penetrate the exterior of the meat with flavor.  I’m no scientist, but it has something to do with reverse osmosis according to A.B.  Want to know why steaks always taste great at restaurants?  Two reasons… Salt and Butter.

2. Sear the steaks: Heat a cast-iron skillet over medium-high heat. Place seasoned steaks directly on the dry hot pan. (Don’t worry, I’ll show you how to simply remove any stuck residue from the pan later).  Tenderloin is a delicate cut of beef and very lean.  It likes dry heat. Perhaps a touch of avocado oil but not much.  And don’t use olive oil.  It has a low smoking point and will end up just burning your date’s eyes rather than captivating them. Sear steaks for 2-3 minutes on each side to develop a golden crust. Also, if you don’t want to have the smoke detectors go off, make sure your range exhaust is on full blast and even crack a window to help get a good airflow in the kitchen.
3. Baste with butter: Lower the heat, add butter, garlic, and thyme. Tilt the pan and use a spoon to baste the steaks with melted butter for an additional 2-3 minutes. Remove steaks and rest under foil. Resting the steak is one of the most overlooked steps in home-cooking despite its crucial need.  Steak is a muscle and when it’s been traumatized with heat, it needs to relax and redistribute its juices which allows it to retain them rather than spill out the moment you slice through the steak.  Oh, and speaking of juices… for the love of God, it’s not blood!  It’s myoglobin, a liquid protein containing a lot of iron and is good for you.  Let’s end the misconception of “bloody” steaks and how they gross people out. Together, we can make a difference! 
4. Make the reduction: In the same pan, add the wine and bring up the heat a bit to tone down the alcohol and then add beef stock. Simmer until reduced by half. Stir in balsamic vinegar. Strain the sauce before serving.  And to make the sauce glisten, stir in one pad of butter before serving.   
5. Plating: Don’t cut the steak.  Let the diner do that as it’s part of the experience.  Add finishing salt to the top of the steak for extra flair. 

Cookware Tip: Use a cast-iron skillet for even heat distribution and a fine-mesh strainer to refine your sauce.  Also, sure you can learn the “palm” techniques for determining the doneness of steaks but why bother.  Not everyone’s palm is the same and we’re not cooking in a restaurant at a fast pace.  Invest in a good meat probe and don’t be afraid to use it.

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Truffle Mashed Potatoes
Luxuriously creamy with a hint of earthy truffle.

Ingredients:

• 1 lb Yukon Gold potatoes, peeled and cubed
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1-2 tsp truffle oil
• Salt to taste

Technique:

1. Boil potatoes: Place potatoes in a pot of cold, salted water. It’s important to salt the water as this is the first and only effective way to season the potatoes. Bring to a boil and cook until fork-tender (15-18 minutes). Drain well.
2. Mash potatoes: Use a potato ricer for a smooth texture. Gradually fold in warm heavy cream and butter.
3. Add truffle oil: Stir in truffle oil and adjust salt to taste.

Cookware Tip: A potato ricer creates the perfect fluffy texture, and a silicone spatula ensures gentle mixing.  But if you don’t have the ricer, that’s fine.  I even simply use a fork to whip the potatoes right in the pot and it adds a variety of texture which I sometimes like all the same.

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Roasted Asparagus
A simple yet elegant side dish.

Ingredients:

• 1 lb asparagus, woody ends trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• Optional blue cheese, parmesan cheese, goat cheese, etc.

Technique:

1. Prepare asparagus: Toss asparagus with olive oil, salt, and pepper. Arrange on a baking sheet in a single layer. Add optional cheese if you’d like.
2. Roast: Bake at 425°F (220°C) for 12-15 minutes until tender and slightly caramelized.
3. Finish with zest: Sprinkle lemon zest over asparagus before serving.

Cookware Tip: Use a rimmed baking sheet pan to prevent spills and ensure even roasting.  I must have 6-8 of these in the kitchen at all times.  They’re a staple and can be picked up online or at any restaurant supply store.  In the kitchen, some utensils you may want fancy while others you may want commercial commodities, like these pans. Also, get wire racks that fit in the pans as well.  They come in handle with many dishes. 

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Molten Chocolate Lava Cake

Full disclosure.  I don’t hold myself out as a baker.  I am not a fan of baking as it requires precise measurements and I’ve learned the hard way that there are no workarounds to this aspect.  Additionally, I don’t have a sweet tooth. (see the added salt in the recipes above!). Anyways, here’s a decadent dessert with a gooey center.

Ingredients:

• 4 oz bittersweet chocolate (70% cocoa), chopped
• 1/2 cup unsalted butter
• 2 eggs
• 2 egg yolks
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour

Technique:

1. Melt chocolate: In a heatproof bowl, melt chocolate and butter over a double boiler until smooth. Let cool slightly.
2. Prepare batter: Beat eggs, yolks, and sugar until pale and fluffy. Gradually fold in melted chocolate and flour.
3. Bake: Grease 4 ramekins and dust with cocoa powder. Divide the batter among them. Bake at 425°F for 10-12 minutes, until the edges are set but the center remains soft. Serve immediately.

Cookware Tip: Ramekins are essential for individual portions, and a double boiler prevents overheating the chocolate, but you don’t need a special item for this.  Just your trusty receptable that you cooked the potatoes in and then put a metal mixing bowl over it.  No need to have single use utensils in the kitchen and no need to create more dishes to clean than necessary. That will be a common theme throughout my food column, as a disciple of A.B.  Speaking of reduced cleaning, remember that strainer for the red wine reduction?  Simply use that to powder your dessert with the cocoa powder.  

Plating: Get creative when powdering your dessert.  This is your opportunity to add an artistic flair.  Do something like only covering half the plate by first putting down a sheet of paper or even placing your fork down first before powdering and then carefully remove it before serving it to your special someone.

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Mise en Place Reminder

Before cooking, measure and prep all your ingredients. This technique ensures smooth transitions between steps and prevents missing key ingredients mid-recipe.

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Cookware and Gadgets on Amazon

Visit The Dunmorean for an Amazon shopping list featuring these gadgets:

• Cast-iron skillet
• Potato ricer
• Fine-mesh strainer
• Silicon Spatula
• Ramekins
• Meat Probe
• Sheet pans
• Wire racks

Enjoy this romantic dinner while learning valuable cooking techniques to impress your loved one! I hope you’ve all liked my inaugural food column.  I’d love to hear from you.  Please remember, this is a hobby of mine, not a profession!  I hope you all have as much fun with it as I do.