Wednesday, February 14, 2007

Valentine's Day Dinner!

We were snowed in all day today, but Nick braved the weather to take me to the store so we could get filets for dinner tonight. I'm glad we got out because dinner turned out amazing!! I made Stuffing Topped Beef Filets, which I have made before and Nick really loves. As sides, we had Baked Potatoes and Candied Carrots.

Nick's full plate (with extra stuffing, by request!) and a close up of the filet:

Stuffing Topped Beef Filets:

2 center cut beef filets
1/2 cup shredded zucchini
1/2 small onion, finely chopped
3/4 cup stuffing mix for chicken
1/2 cup shredded cheddar cheese

Preheat broiler. Heat ovenproof skillet over medium heat. Add meat; cook 6 minutes on each side or until browned on both sides but still pink in the center. Remove from skillet; cover to keep warm.

Melt butter in same skillet over medium-high heat. Add zucchini and onion; cook and stir 2 minutes or until vegetables are tender. Remove from heat. Stir in dry stuffing mix and cheese until well blended. Remove from skillet. Add meat to skillet; top evenly with the stuffing mixture.

Broil, 6 inches from heat source, 5 minutes or until stuffing is lightly browned.

Source: Kraft Food & Family

Candied Carrots:

These were super easy to make!

16 oz. bag of baby carrots
2 T. butter
1/4 cup brown sugar

Put the carrots in a medium-sized pot, fill with water, salt and bring to a boil. Reduce to a fast simmer and cook for about 30 minutes, until they reach desired tenderness. Drain the carrots, return to the pot and turn heat down to low. Add butter and brown sugar, and stir until butter and sugar are melted together and bubbly. Yummy!

For dessert, we had angel food cake that was frozen from a prior grocery trip so we decided to use that up with some fresh sliced strawberries and homemade chocolate sauce.

Chocolate Sauce:

1/2 cup light cream (I used half & half)
2 T. sugar
1 T. unsalted butter
4 oz. semisweet or bittersweet chocolate, finely chopped
1 tsp. vanilla

Combine cream, sugar and butter in a saucepan. Bring to a rolling boil, stirring contantly. Remove from the heat and immediately add the chocolate. Let stand for 1 minute, then whisk until smooth. Whisk in vanilla extract.

Source: Joy of Cooking

**Note: If you want a thicker sauce, just let sit at room temperature for a short time and it will thicken.


Carrie said...

ohh that looks good... I will have to try that recipe in the next few days!

Baba said...

I made the dinner part yesterday and I must say, it was fantastic!!! I asked my butcher for "center cuts" and he didn't know what that meant, so I used beef tenderloin. The meat was PERFECT! This makes meal #2 from you that I just love ;-) Thanks! Now I'll have to do the angel food cake dessert someday hehe