Chef Paul Sant makes a Valentine's Day dinner he says any guy can make


Posted on February 3, 2012 at 2:07 PM

Blue Horse Cafe

at the Crowne Plaza Hotel

803 Phillips Lane


Steak au Poivre



Preheat the oven to 400 degrees F.

Pat the steak dry with paper towels and sprinkle both sides with salt and pepper. Place a large pan over medium-high flame and drizzle with the oil. Just as it begins to smoke, place the steak in the hot pan. Brown both sides until a crust forms and the meat is well-seared, about five minutes total.

Remove the steak to a cutting board to let it rest for 10 minutes before carving. Pour off excess fat from the pan, and replace pan on stove over medium-high heat. Add the shallots to the pan drippings, sauté, stirring with a spoon to scrape up the flavors in the bottom. Remove from heat.

Pre-measure the bourbon and add to pan. (Never pour directly from the bottle.) Put the pan back on the heat; tilt slightly over the burner to ignite the alcohol, or light using a kitchen lighter. The bourbon will flame for a few seconds before going out as the alcohol burns off.

Stir in the demi-glace and cream, and simmer for one minute to thicken the sauce until it will coat a spoon. Finish the sauce by stirring in the mustard and peppercorns. The recipe makes enough sauce for eight servings.


Peanut Butter Baked Banana


8-inch flour tortilla

1 T peanut butter

1 ripe banana

1 egg, beaten

1 teaspoon raw sugar


Ice cream and caramel sauce for serving


Preheat oven to 400 degrees F.


Lay the tortilla on a cutting board and spread with peanut butter.


Slice the banana in half lengthwise and place on top, Roll the tortilla into a cigar shape; brush with egg and sprinkle with sugar. Bake five minutes.


Remove from the oven, slice in half and serve with ice cream. Drizzle with caramel sauce.