Healthy & Beautiful, Recipe Box

Recipes: Valentine’s Dinner at Home

Every Valentine’s Day I grapple with whether or not going out or staying in makes sense.  This year, we’re staying in and I’m excited.

Here’s a peek at my recipes for tonight:

Lover’s Beef Burgundy Filet

Ingredients

  • 4 cups Burgundy wine
  • 1 1/2 cups canola oil
  • 1 1/2 cups soy sauce
  • 2 cups oyster sauce
  • 1 tablespoon garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 8 (6 ounce) fillets filet mignon
  • 1/2 cup butter, softened
  • 1 teaspoon Burgundy wine
  • 1 tablespoon minced shallots
  • 1 tablespoon minced green onions
  • 1 teaspoon ground white pepper

Directions

  1. In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
  2. Place filet mignon filets in a 9×13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
  3. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
  4. Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
  5. Grill marinated filets to desired doneness, turning once. Place filets in a clean 9×13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.

Prosciutto Wrapped Asparagus

Ingredients

  • 1/2 pound prosciutto, sliced
  • 1/2 (8 ounce) package Neufchatel cheese, softened
  • 12 spears fresh asparagus, trimmed

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
  3. Bake 15 minutes in the preheated oven, until asparagus is tender.

Herbed Potatoes

Ingredients

  • 3/4 pound small red potatoes
  • 1 tablespoon butter, softened
  • 1 tablespoon sour cream
  • 2 teaspoons snipped fresh dill
  • 2 teaspoons minced chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 dash lemon juice

Directions

  1. Remove a strip of peel from the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender.
  2. In a small bowl, combine the remaining ingredients. Drain potatoes; add butter mixture and toss gently.

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