Valentine’s Day Dinner

22nd February, 2010 - Posted by Emily - Comments

Here’s a meal that is easy and delicious, but fancy enough for a special occasion.

Roasted Beef Tenderloin
Serves 2 – inspired by The Joy of Cooking

2 – 8 ounce pieces beef tenderloin
Salt and pepper
Olive oil

Preheat the oven to 425 degrees. Pat the meat dry, and season all sides with salt and pepper. Heat a tablespoon of olive oil in a cast iron skillet over medium-high heat. Sear the meat on all sides until brown, then transfer the skillet to the oven to cook through. Cook for about 30 minutes for medium-well. Remove from oven and cover with foil. Let the meat rest for about 15 minutes before serving. Transfer to plate to serve.

I recently purchased a food thermometer which comes in handy for all sorts of things. It makes it much easier to tell if your meat is cooked to your desired doneness. The Joy of Cooking book gives these guidelines: 125-130 degrees for rare, 135-140 for medium-rare, 150-155 for medium. I also learned that inserting the thermometer into the side of the meat gives a more accurate temperature than inserting it into the top.

Roasted Haricots Verts
Serves 2

2 handfuls haricots verts (french green beans) – or substitute green beans
1 tablespoon olive oil
1/4 cup grated parmesan cheese
Salt and pepper

Preheat the oven to 425 degrees (these can go in the oven at the same time as the beef tenderloin).  On a sheet pan, drizzle the beans with olive oil. Season with salt and pepper. Spread into an even layer then cover with the parmesan cheese. Place sheet pan in oven and roast beans for approximately 15 minutes, or until tender and the cheese is crispy and golden brown. Transfer to plate to serve.

Pasta with Truffle Butter
Serves 2 – Adapted from the Barefoot Contessa

8 oz fettucine
1.5 oz truffle butter (I found it at Kowalskis in the deli section)
1/4 cup heavy cream
1/4 cup grated parmesan cheese
Salt and pepper

Cook the pasta according to package directions. Drain the pasta, reserving a small amount of pasta water. Return the pasta to the pot, add the truffle butter, cream, and parmesan cheese, stir to combine. Add a bit of the pasta water if the sauce is too thick. Add salt and pepper to taste.  Transfer to plate to serve.