Valentine’s day is coming up and here is the perfect menu for a romantisk evening (and night). A delicious dinner for two – and not to time consuming. A selection of cheese could be served or maybe an After Eight Mousse like the one I will be giving the recipe in a few days.
Steak , Sautéed Svampe and Truffle Oil
3 tbsp. butter
1 fed garlic, knust
300 grams mushrooms (chanterelles, shitakes or porcini) quartered if large
½ cup chicken bouillon
½ cup red wine
3 tbsp. heavy cream
salt and freshly ground pepper
2 tsp. truffle oil
2 (6 oz./180 grams) sirloin steaks
Garnish: mere truffle oil and estragon
Mashed Potatoes with Lobster tails
½ cup milk
6 oz./180 g lobster tails
2 tsp. estragon, chopped
1 lb./400 potatoes, peeled and cut halved lengthwise
2 tbsp. butter
To make svampe, in a large skillet, melt butter over medium-high heat. Add garlic and fry 30 seconds. Add mushrooms and fry 9 minutes. Add chicken bouillon, red wine, and heavy cream. Cover and simmer 5 min. Season with salt and pepper. Set aside.
To make mashed potatoes, warm milk and estragon and set aside. Cut potatoes into 1-inch thick pieces. Place in a pot and add water to cover. Bring to a boil, decrease heat to simmer, and cook until soft, about 10 minute; drain and mash dem. Add milk and lobster tails. Add butter and stir indtil butter is melted. Season with salt and pepper.
To make steaks, just before serving, heat a frying pan. It should be very warm before adding oil and fry the steaks 2-3 minutes on each side, depending on how thick they are. Place steaks on warm plates and drizzle more truffle oil over. Place 2-3 spoonfuls of svampe mixture on top of steaks. Place a large spoonful of mashed potatoes next to the steak and garnish with sprigs of estragon.