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

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WHAS11.com

Posted on February 3, 2012 at 2:07 PM

Blue Horse Cafe

at the Crowne Plaza Hotel

803 Phillips Lane

http://www.ichotelsgroup.com/crowneplaza/hotels/us/en/louisville/sdfpl/hoteldetail

 

Steak au Poivre

Ingredients

Directions:

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.

 

 

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