This year for Valentine’s Day, Eric and I are going to hit a lovely little DC wine bar for dinner on Saturday night. I just love getting dressed up and having a romantic night out. However that leaves something to be desired for Sunday, the actual holiday.
I happen to love cooking and trying out new recipes (that sometimes fly, sometimes flop). This Sunday, for a mini addition to the lovely holiday, I am going to make a classic: surf and turf. Both Eric and I love a good steak, however it’s something that we don’t eat often so it is the perfect decadent choice for the holiday. Being from Maryland, crab meat is the perfect add-on. I’ll pair it with potatoes, asparagus, and a good bottle of red wine!
Steak with Crab and Hollandaise
2 cups plus 3 tbsp. unsalted butter
4 egg yolks
1 1⁄2 tsp. red wine vinegar
1⁄4 tsp. cayenne pepper, plus more for garnish
2 tbsp. canola oil
4 filet mignon steaks (about 6 oz. each)
Kosher salt and finely ground black pepper, to taste
8 oz. jumbo lump crabmeat, picked over for shell pieces
1 bunch asparagus, trimmed and steamed
Finely chopped parsley, for garnish
- Heat 2 cups butter in a 2-qt. saucepan over medium-low heat. Skim and discard film from surface. Pour clarified butter from pan into a bowl, leaving milky sediment behind. Fill a 4-qt. saucepan with 2″ of water; bring to a simmer over medium heat and rest a heatproof bowl over pan. Add egg yolks, vinegar, cayenne, and 1 tsp. water to the bowl; cook, whisking constantly, until a thick sauce has formed, 4–5 minutes. Slowly whisk in clarified butter to make a smooth hollandaise; keep sauce warm.
- Heat 1 tbsp. butter with oil in a 12″ skillet over medium-high heat. Season steaks with salt and pepper and add to skillet; cook, flipping once, until browned and cooked to desired doneness, 4–5 minutes for medium rare; keep warm.
- Wipe out skillet and melt remaining butter over medium heat. Add crab; cook until warmed, 1–2 minutes. To serve, divide steaks among plates; top with crabmeat and asparagus. Spoon hollandaise over top; garnish with cayenne and parsley.
Eric is far from a dessert guy. In years past, I’ve made him the works – cupcakes, cookie cakes, cannolis and more. However the one treat he can’t seem to resist? Rice Krispies treats. Homemade, they are especially delicious and serve as the perfect light after-dinner dessert.
3 tablespoons butter
1 package (10 oz., about 40) JET-PUFFED Marshmallows
6 cups Kellogg’s Rice Krispies cereal
Red food coloring
Heart-shaped cookie cutter
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Add a few drops of red food coloring until you’ve reached the desired shade of pink. Remove from heat.
- Add the Rice Krispies. Stir until well coated.
- Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Use heart-shaped cookie cutter to cut hearts out of the Rice Krispies treats. Best if served the same day.
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