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STEAK AU POIVRE FOR TWO

Steak au Poivre for Two 

2 beef tenderloin steaks (5 ounces each)

2 tablespoons olive oil, divided

1 tablespoon whole white or black peppercorns, crushed

1/4 teaspoon salt1 tablespoon finely chopped shallot

1/4 cup port wine1 tablespoon balsamic vinegar

1/4 cup condensed beef consomme, undiluted

1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 ounce bittersweet chocolate, chopped

Brush steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a small skillet over medium heat, cook steaks in 2 teaspoons oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.

In the same skillet, saute shallot in remaining oil until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Add beef consomme and rosemary. Bring to a boil. Add chocolate, stirring until melted and sauce is thickened. Serve sauce with steaks.

Pairs well with home style, fried, or mashed potatoes as well as asparagus.


Courtesy of Taste of Home

BACON, CREMINI & BRIE POTATOES FOR TWO

Bacon, Cremini & Brie Potatoes for Two


2 medium potatoes
2 teaspoons olive oil
1/4 teaspoon salt

3 bacon strips, chopped

1/4 pound sliced baby portobello (cremini) mushrooms

2 ounces Brie cheese, sliced

1 tablespoon minced fresh chives

Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400° for 50-60 minutes or until tender.

In a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms in drippings.

Cut a 2-in. "X" in tops of potatoes; insert cheese slices. Top with mushrooms, bacon and chives. 

Courtesy of Taste of Home

ALMOND FRENCH TOAST HEARTS

Almond French Toast Hearts 

6 slices of bread**

2 eggs

1/4 cup milk

1-1/2 teaspoons almond extract, divided

2 tablespoons plus 

1 cup butter, divided

3 tablespoons confectioners' sugar

Additional confectioners' sugar

Sliced fresh strawberries

Cut out bread slices with a 3-3/4-in. heart-shaped cookie cutter; discard trimmings.

In a shallow bowl, combine the eggs, milk and 1/2 teaspoon almond extract. Dip bread on both sides in egg mixture. In a large skillet, melt 2 tablespoons butter. Cook bread hearts for 2-3 minutes on each side or until golden brown.

For almond butter, in a small bowl, combine confectioners' sugar and remaining butter and extract; mix well. Sprinkle French toast with additional confectioners' sugar. Serve with almond butter and strawberries. 

**you will need a 3-3 1/4in. heart shaped cookie cutter

Yield: 3 servings.

Courtesy of Taste of Home

CRAMEL CREAM CREPES FOR 2

Caramel Cream Crepes for 2 

2 tablespoons fat-free milk
2 tablespoons egg substitute
1/2 teaspoon butter, melted
1/4 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 ounces fat-free cream cheese
1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
3/4 cup reduced-fat whipped topping
1/2 cup fresh raspberries
2 tablespoons white wine or unsweetened apple juice
1 tablespoon sliced almonds, toasted

In a small bowl, whisk the milk, egg substitute, butter and vanilla. Whisk in flour until blended. Cover and refrigerate for 1 hour.

Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter.

In a small bowl, beat cream cheese and 1 tablespoon caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.

In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds. 

Yield: 2 servings.

Courtesy of Taste of Home