Dine- In Valentine’s Day Menu with Studio 5

Easy dine- in menu for a special occasion or just because.

This menu was so much fun to prepare. I asked YOU on Instagram what kind of a special dinner you wanted to learn how to make. Chicken Parmesan, Chicken Fried Steak, and Steak and potatoes were the top 3 requested meals. And Brian picked the Steak and potatoes for the menu. Its a great menu that can be made in less than 30 minutes and the flavors are out of this world.

Menu

Pan Seared Sirloin

Roasted asparagus with potatoes and Hollandaise sauce

Orange Chocolate Cannoli for dessert

Pan Seared Sirloin

4 small tenderloin steak cuts

1 tbsp. butter

1 tbsp. olive oil

Kosher salt

1 sprig fresh rosemary, more for garnish

In a medium nonstick or cast iron skillet, preheat over medium heat.

Dry and season the steaks with kosher salt.

Add the butter and oil into the hot skillet. Add the sirloin steaks, making sure they are well spaced apart.  Add a sprig of rosemary, into the hot butter and cook with the steaks. Cook 2-3 minutes per side, depending on thickness of steak. Flip the steak over only once.  I like to cook mine medium to medium well done. Remove from the skillet and let stand for 7-10 minutes before slicing.

Roasted Potatoes and asparagus

1 lb. baby potatoes or fingerling potatoes

1 lb. asparagus

Olive oil

Kosher salt

Preheat your oven to 400 degrees.

Place parchment paper on top of your baking sheet. Cut the baby potatoes lengthwise, and place on the baking sheet. Drizzle with olive oil and kosher salt.

Bake for 12-15 minutes. Remove from the oven and turn over. Then add the trimmed asparagus, drizzle with olive oil and kosher salt and return to the hot oven for another 10-12 minutes. Remove from the oven. Set aside.

Hollandaise sauce

4 egg yolks

½ cup butter, melted

Pinch of salt

1 tbsp. lemon juice (fresh is best, about 1 lemon)

In a blender, blend the egg yolks and lemon juice. Blend until about double in volume and light in color. Then while still blending, add the melted butter slowly. Serve over meat, vegetables, Eggs Benedict or anything.

Orange Chocolate Cannoli

Orange Chocolate Cannoli

 8 oz. cream cheese, soft

15 oz. whole fat ricotta

¾ cup sugar

½ orange juiced plus zest

¼ cup whole cream

1 cup mini chocolate chips

12 cannoli shells, cooked (available at most supermarket bakeries)

In your large mixing bowl, combine the cream cheese, ricotta, sugar, juice and zest, plus the heavy whipping cream. Whip together on low speed until combined, 1-2 minutes, then turn the mixer to high speed and whip for 4-5 more minutes. This will add volume and creaminess to the texture of the filling.

Turn off the mixer and add the mini chocolate chips, folding into the mixture gently. Place the mixture into a piping bag and pipe the filling into both ends of the cannoli shell.

Happy Dine-In dinner with your sweetheart. XO

Roasted Butternut Squash Pizza w/ Gorgonzola & Sage Honey

For this pizza we are LAYERING flavors big time. Roasted butternut squash. Mushrooms. Onions. Gorgonzola. Cheese sauce. Sage Honey. Here's…
CONTINUE READING

Best Ever Banana Cream Pie

What I've learned so far on my baking journey, YOU DON'T MESS WITH THE BEST. EVER. Brian's mom makes the…
CONTINUE READING

Cranberry Orange Scones & Giveaway with American Raw Honey

I have had the best time using American Raw Honey as my inspiration for this new scone recipe. I hope…
CONTINUE READING

Thanksgiving Breakfast Sandwich with American Raw Honey

You guys. I am so happy to share with you THIS recipe. Not only does it #usewhatyouhave aka LEFTOVERS, it…
CONTINUE READING