Valentine’s Day Menu Recipe
An extravagant 4-course menu infused with love, served with a champagne toast and a red rose.
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Ingredients
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Appetizer
Main Course
Dessert
Beverage
Method
Appetizer
- 1
Prepare Asparagus
Preheat the oven to 400°F (200°C). Clean the asparagus and trim the ends. Wrap each asparagus spear with a slice of prosciutto and place them on a baking sheet.
- 2
Roast Asparagus
Drizzle the wrapped asparagus with olive oil and lemon juice. Roast in the oven for 15 minutes until the prosciutto is crispy and asparagus is tender.
- 3
Serve
Sprinkle with grated Parmesan cheese and serve warm.
Main Course
- 4
Sear Filet Mignon
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season the filet mignon with salt and pepper, then sear for 4-5 minutes on each side.
- 5
- 6
Finish Cooking
Cook for an additional 5 minutes, basting the steak with the wine sauce. Remove from heat and let rest for 5 minutes before slicing.
Dessert
- 7
Make Chocolate Ganache
In a saucepan, heat the heavy cream until it just begins to simmer. Pour over chopped dark chocolate in a bowl and let sit for 5 minutes. Stir until smooth.
- 8
Chill Ganache
Let the ganache cool to room temperature, then refrigerate until it thickens, about 30 minutes.
- 9
Serve
Spoon the ganache into serving dishes and top with fresh raspberries and mint leaves.
Beverage
- 10
Chill and Serve Champagne
Chill the champagne in the refrigerator for at least 2 hours before serving. Pour into flutes and toast to love.