Updated: 02/10/2017 3:27 PM | Print Story |  Email

Three Course Weeknight Steakhouse Dinner For Two

If you don’t want to go out to eat on Valentine’s Day, that’s ok! Antigoni Sander is here to show you how to bring the romantic dinner scene to the comfort of your own home.

First Course
Baby Romaine or Iceberg Lettuce Wedge Salad with Zesty Dressing

Second Course
Sheet Pan Surf ‘n’ Turf with Beef Tenderloin, Crab, Asparagus, Potatoes and Mushrooms

Third Course
Grown-Up Ice Cream Sundaes

 

INGREDIENTS FOR SALAD AND SALAD DRESSING

1 Head of Iceberg Lettuce or 1 Package Baby Romaine Leaves
2 Tbsp. Sherry Vinegar
½ tsp. Kosher Salt
½ tsp. Ground Black Pepper
½ tsp. Garlic Powder
½ tsp. Onion Granules
¼ tsp. Celery Salt
¼ tsp. Red Pepper Flakes
½ Cup Olive Oil Grape Tomatoes, sliced in half (however many you like)
2 - 4 Strips Bacon, cooked and rough chopped Blue Cheese Crumbles (as much as you like)
Garlic Croutons, crushed into uneven pieces

DIRECTIONS FOR THE BABY ROMAINE OR WEDGE SALAD

You can whip up the salad dressing and the bacon ahead of time so that assembling the salad takes only minutes. To make the dressing add the sherry vinegar to a jar and to that add all of the spices, salt and pepper. Shake the ingredients up for about 30 seconds so that the salt dissolves into the vinegar. Next, add the olive oil and shake vigorously until the dressing is nicely combined. This dressing can be made ahead of time and can be left on the counter for weeks as there are no fresh ingredients in it to go bad. Next, decide if you are going to do a wedge salad – if you do I recommend slicing it into a flat “steak like” round instead of a wedge so that your toppings to fall off. If you use the baby romaine leaves fan them out on a salad plate so that they fill the plate. Next drizzle the lettuce with a bit of the dressing and then top with the grape tomatoes, bacon and cheese, then drizzle again with more dressing. Top with more cheese if you like and the crushed crouton pieces. Serve with a serrated knife and bread!

 

INGREDIENTS FOR SHEET PAN SURF ‘N’ TURF

1 Pound Strip Beef Tenderloin
1 Pound Cluster Snow Crab
1 Stick Unsalted Butter, Room Temperature
2 Tbsp. Paul Prudhomme’s Sea Food Magic
½ Bunch Asparagus
½ Pound Tiny Potatoes like Mini Baby Reds or Fingerlings
8 oz. Whole Crimini Mushrooms
2 Lemons
Extra Virgin Olive Oil Salt and Pepper

DIRECTIONS FOR THE SHEET PAN SURF ‘N’ TURF

First things first, remove your beef and crab from the fridge and allow to come to room temperature while you are preparing your other ingredients. In a small bowl combine the butter and the Sea Food Magic seasoning blend, and mix together until fully combined. If you have a small food processor this is a perfect time to use it. Set the seasoned butter to the side. Preheat the oven to 400°F. While the oven is heating prepare your ingredients for the first course. Wash the asparagus and trim off the ends. Wash the mushrooms, trim their woody stems and slice the mushrooms in half. Wash the potatoes. Pat all of the vegetables dry with a kitchen towel and then, working with one vegetable at a time place them in a large mixing bowl. I start with the asparagus and drizzle it with 1-2 Tbsp. olive oil and about ½ tsp. salt and ¼ tsp. black pepper, toss with your hands to evenly coat the asparagus. Then line the asparagus up on one side of a large sheet pan. Repeat that process with both the potatoes and the mushrooms, placing each coated vegetable on the same sheet pan as the asparagus, leaving a large space in the center for the beef. Next, generously season the beef tenderloin with salt and pepper and then rub the meat all over with the 2 – 3 Tbsp. of the seasoned butter. Place the buttered down piece of beef in the center of the sheet pan, surrounded by all of the vegetables. Next, rub the snow crab cluster with about 2 Tbsp. of the butter and place in a glass baking dish or roasting pan. Take the remaining butter and dot it around the bottom of the baking dish and squeeze the juice of 1 whole lemon into the dish with the butter. Wrap with tin foil. Time to cook the main course! Place the sheet pan with the veggies and the beef into the center of the oven and set a timer for 30 minutes. At the halfway point check the veggies. The asparagus will likely be done depending on it’s thickness, if it is remove it from the baking sheet and set aside to cool. Stir the other veggies around a bit and return the sheet pan to the oven. At this time add the baking dish with the crab. When your timer goes off at the end of 30 minutes everything in the oven should be ready, including the crab. This will yield you a nice MR beef tenderloin – temp will be between 135°F and 140°F – if you like it more well done leave the meat in for a few more minutes. When the meat is where you want it to be, tent it with tin foil on the baking sheet for at least 10 – 15 minutes. Leave the crab covered with tin foil while the meat is resting. Now prepare your serving platter. For this meal I skip a formal plated meal and instead put it all on one big serving platter for an impressive presentation and you can each serve yourselves! First, slice the beef into medallions, slicing it against the grain. Place the beef in the center of your platter, next to it place the snow crab clusters, and, around the proteins arrange the vegetables. Sprinkle the dish with freshly chopped parsley and lemon wedges. In the glass dish that you prepared the crab in you will have made a delicious seasoned lemon butter sauce. Pour this into a small bowl and serve on the side to dip your crab in – although I find it delicious with everything on the platter! Bring the platter to the table and a large bowl for your crab shells and dig in!!

 

 

INGREDIENTS FOR GROWN-UP ICE CREAM SUNDAES

1 Pint of your favorite Ice Cream
¼ Cup Creamy Liqueur, like Baileys, Rum Chata or Godiva
1 Package Crispy Cookies, like: Milanos, Genevas or Almond Crisps

DIRECTIONS FOR GROWN-UP ICE CREAM SUNDAES

For each person put 1 or 2 scoops of ice cream into a bowl, ice cream dish, parfait glass, or martini glass. Drizzle each serving with half of the liqueur and the top with crumbled cookies!

 

To Learn More About Tig and her recipes check out her blog www.apinchoflemon.com and check out her restaurant Kafe 421.