Valentine

Got kids?  Valentine's Day is on a school nite?  You're not members of a club that offers a six-course meal with a separate "mid-week movie-night" for the kids?  You need something simple and elegant, that says "I love you," to the whole crew.  This is Thursday decadence that we will compensate for one night over the weekend.  We will eat meat, butter and other weekend fare, knowing that Monday Chicken Soup principles will be followed on Friday or Saturday.  

Here are recipes for surf, turf and potatoes.  Either are good alone as week-night meals.

SURF:

1 lobster tail in shell (2 if doing just surf, or including children)

1/2 lemon

pinch red pepper flakes

salt and pepper

Cut the lobster tail in half lengthwise, using kitchen shears for the top and bottom of the shell and a sharp knife for the flesh.  Squeeze the half lemon over the two halves, then generously sprinkle with salt, lightly with freshly ground pepper and few pepper flakes.  Let sit at room temperature for 15 - 20 minutes.  Grill lobster tail halves flesh side down, then turn over and grill shell side, then turn and grill remaining side.  Be careful not to overcook lobster tails.It takes only 1 - 2 minutes each side.  Serve in the shell.

*The same preparation can be applied to peeled and de-veined jumbo shrimp, which only needs to grill for 2-3 minutes.

TURF:

3/4 pound beef tenderloin (larger if doing just turf or including kids)

1/2 stick(!) unsalted butter

1 teaspoon canola oil

2/3 cup black cherry juice (preferably unsweetened)

salt and pepper

ground allspice (optional)

Allow butter to soften at room temperature.  Preheat oven to 425 degrees F.  Prepare the filet mignon by rubbing with 1 tablespoon softened butter, then a generous sprinkling of salt and freshly ground pepper and a small pinch of ground allspice (optional).  Allow to sit at room temperature for 30 - 45 minutes before cooking.

Heat a heavy oven-proof skillet over medium high heat for 2 - 3 minutes.  Swirl in the oil and tilt to cover the pan, and then sear the meat on all sides (1 -3 minutes per side).  The meat will stick to the pan at first, but will release when it is ready to be moved.  Please leave the meat undisturbed while searing, and do not struggle to turn it over.  Immediately after turning the meat onto it's last unseared side, put the skillet in the bottom of the oven for 5 - 10 minutes, depending on desired "doneness."  I like mine on the rare side of medium-rare or internal temperature of 125 degrees F.  My probe thermometer is one of the top five kitchen essentials I cannot live without.  I simply poke it in the center of my meat and keep an eye on the temperature as it cooks.  Make sure to allow the meat to rest for 10-15 minutes, covered loosely with a foil, when it comes out of the oven.  

*New York Steak will work equally well in this recipe.  Get a thick cut, as you will serve it sliced with spoonfuls of sauce just as you would with the filet.

While the meat is in the oven, prepare the sauce.  Reduce the heat to medium low and add the cherry juice to the pan.  Scrape up any caramelized bits into the cherry juice and gently simmer for 5 minutes, or until small consistent bubbles cover the surface and the juice is thick enough to coat the back of a spoon.  Remove from heat and whisk in remaining butter 1 tablespoon at a time.  Strain the sauce into a bowl, taste and adjust salt and pepper (you may add a tiny tiny bit of cayenne pepper if you enjoy heat).  

Herb-roasted Potatoes:

2 medium Yukon Gold potatoes, skin on, roughly cut in 1-inch cubes

1 tablespoon olive oil

1 tablespoon fresh minced (or 1/2 tablespoon dry rosemary, thyme or Herbes de Provence)

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Preheat oven to 425 degrees F (same temperature necessary for the filet mignon).  Toss the potatoes in a bowl with olive oil, salt, pepper and herbs.  Spread onto a cookie sheet and roast in the middle section of the oven for approximately 30 minutes, until golden.  

Note that the meat will finish cooking in the bottom of the same oven for 5-10 minutes, so you can coordinate.  In fact, this would be the order I would follow for this meal:

1.  Butter and season the filet and let it rest at room temperature.

2.  Make green salad without dressing it.

3.  Get the potatoes in the oven.

4.  Cut and season the lobster and let it rest.

5.  Sear the filet and get it in the oven. 

6.  Make the sauce.

7.  Remove the filet from the oven and let it rest.  The potatoes may need to come out too.

8.  Grill the lobster while the meat is resting.

9.  Dress the salad just before serving.