Make your Valentine’s meal tasty and memorable

Published 10:17 pm Tuesday, February 9, 2010

It’s that time of year again.

Hearts decorate everything from doors to stores.

This year Valentine’s Day falls on a Sunday, so you’ll have to celebrate on a Friday or Saturday night, if you want to go out, unless you do a little labor of love and cook for your special someone.

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Here’s a great meal idea that will treat you as well as the one you love.

Steaks you don’t have to cook outside on the grill. I used a Fillet but you can use your favorite kind of steak as long as it’s not too thin of a cut.

So take a little time and prepare this wonderful meal and you will surely show much love for your Valentine!

Great Oven Steaks

2 Fillet Mignon wrapped in bacon

half a cup extra virgin olive oil

4 tablespoons soy sauce

4 teaspoons of your favorite steak seasoning. I use Grill Mates Montreal Steak Seasoning.

About 30 minutes before you cook the steaks, combine all the ingredients above to marinate.

Preheat the oven to 450 degrees unless you’re baking potatoes, then preheat to 325 degrees.

After 30 minutes of marinating time on the steaks, heat a skillet over high heat.

Add the steaks and caramelize on both sides], a minute and a half per side should just about do it.

Add your steaks to a baking pan lined with foil and pop into the oven. If you’re baking at 450 degrees the steaks will be cooked to a perfect medium in 10 to 12 minutes.

If you are baking potatoes and have the oven at 325 degrees the steaks will be a perfect medium in 25 to 30 minutes.

If you like your steaks rare or more well done then just adjust your time up or down for that.

When the steaks are done, take them out and let them set for just a few minutes before you cut them so the juices set.

Then, enjoy!

If you baked the potatoes, make them special. Overload them with butter, sour cream, cheddar cheese and crumbled bacon.

Make the green beans to go along with your steak and potatoes and you’ll have a great meal for Valentine’s or any time.

Until next time, have fun in the kitchen, experiment, spread the love and indulge your cravings.

Laura Clements is the pastry chef at Napoleon’s.