As Valentine’s Day approaches once more, the annual conundrum kicks off yet again…..what can I do to impress my significant other this year? My answer is simple, and always well received – make some extra effort to cook the very best romantic dinner for 2 that you can confidently accomplish!

And then ofcourse there are those little extras that will truly set the scene, create the right ambience and show that you truly care. Here are my top 10 “must-do’s” for creating a seductive and romantic atmosphere:

1. Clean the house like you’ve never cleaned it before!
2. If you have children, get a baby sitter for the night. If that’s not possible, prepare an early supper for them and pack them off to their room to watch tv and play.
3. Buy in some fresh flowers, the best that you can afford.
4. Buy him or her a small,  but very personal gift…..but don’t be too extravagant!
5. Make some extra effort with your appearance on this day. Whether that means a new hair style or a new item of clothing, it’s important for YOU to feel good about YOURSELF!
6. On this day especially, focus on the good times that you have together. Enjoy it, wallow in it!
7. Arrange the lighting to create the right mood. Light some candles….lots of candles!
8. Choose some appropriate music, something that you BOTH like.
9. And finally, cook and serve the very best (again, it doesn’t have to be extravagant) dinner that you are capable of.
10. Oh, and leave the washing up until tomorrow…..and under no circumstances should you let your partner do it! This occasion is to be enjoyed, by BOTH of you!

Now I would like to share with you a recipe for a main course which NEVER fails to impress.

Chateaubriand with Portobello Mushrooms and Madeira Wine Jus

Serves 2

1lb to 1 1/2lb (500g to 750g) center-cut beef fillet

2 large portobello mushrooms, washed & unpeeled

2 cloves garlic (optional)

4 tablespoons olive oil

Knob (small piece) of butter

1 tablespoon brandy

1/2 cup (4 fl oz) Madeira Wine (or red wine if you prefer)

salt and freshly milled black pepper

METHOD

For this chateaubriand recipe, you will need a large cast iron or steel frying pan or skillet - one without a wooden or plastic handle that can go inside the oven. If you don't have one, use a medium size, lightly oiled heavy based roasting tin for the oven cooking, and a frying pan for the stove top cooking.

1. Preheat the oven to 445F, 230C, gas mark 8. If you are using a different pan for the oven cooking, put it in the oven to get really hot.

2. Season the chateaubriand with freshly milled black pepper.

3. Put the pan that you are using on the stove over a medium/high heat and add 2 tablespoons of oil. Allow it to get very hot until it just starts to smoke.

4. Keeping the heat on high, add the beef fillet to the pan and quickly sear one side, and then the other. This should only take a minute or two at the most to achieve a crusty golden seal.

5. Now put the pan straight into the oven (or transfer to the preheated oven pan) on the middle shelf and roast for 10 to 15 minutes depending on how rare you like it.

6. While that's happening, cut the mushrooms into thick slices. If you are using the garlic (some folk prefer not to mix romance with garlic!), chop it finely. Now pour yourself a glass of wine.....and relax for a few minutes!

7. When the chateaubriand is ready, remove it from the oven and carefully transfer to a warmed plate and cover loosely with a piece of tin foil. Then leave it to rest for 15 minutes.

8. Reheat the stove top pan or skillet with about 2 tablespoons of the fat and juices from the beef pan. When it's hot, add a knob of butter.

9. Add the garlic to the pan and quickly stir through the hot fat to color slightly. Then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper.

10. Now sauté the mushrooms for about 2 minutes turning frequently adding a little more oil if the pan becomes too dry.

11. Turn the heat up to maximum and deglaze the pan by adding the brandy If you are feeling like a professional chef by now (!), and you are heating by gas, tilt the pan towards the open flame to let it flambé.

12. Once the brandy has all but evaporated, turn the heat down to low and add the Madeira wine. Allow it to simmer gently and reduce for about a minute.

13  Carve the beef fillet in thick slice and arrange on a warm serving plate. Pile the mushrooms on top and drizzle the Madeira jus over.

And don’t forget to buy a nice bottle of wine to accompany your culinary creation! I would recommend a good quality Cabernet sauvignon. This wine is full of body and packed with intense flavors of blackberry, plum and spicy oak – a perfect accompaniment.

One final note. Valentine’s Day is a time when we should all appreciate and enjoy the love that we have found in our lives……so don’t spoil it by getting stressed out trying to be too adventurous in the kitchen! Keep it simple. “Cheat” a little and buy in the appetizer and dessert courses from a reputable supplier such as GourmetStation….no one need ever know your little “secret”!

HAPPY VALENTINE’S!

“There is no sincerer love, than the love of food."

George Bernard Shaw 1856 – 1950

Robert Jackson

Gourmet Food Revolution

Gourmet Food At Home – Effortless Solutions For Easy Entertaining

See my suggestion for a full three course Valentines Menu

A Date for Valentines Day, Give your Valentine Chocolate covered Medjool Dates for Valentines Day. For a Date to remember www.sphinxdateranch.com

Posted by: Jason Heetland at Jan 27, 2007 1:07:59 PM

Wow you have great tips here.Yeah your right you need to be enjoy the Valentines Day even at home.

-Ava

Posted by: delivery gift Philippine at Feb 10, 2009 1:06:12 AM

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