The Official Chef Robert Irvine Blog

Ah! Valentine’s Day, with the expectations bounding about in the ether on or about the 14th of February. The barometer readings of the health of one’s significant relationship can, paradoxically, render the day a source of dread. Are doing a good job for your partner? Is your partner doing a good job for you? These are the questions.

I’m of the opinion that it can be a good thing for a person to strive to rise to the level of the expectations of those around him or her. The expectation of reasonable material, emotional, and mental demonstrations of affection between partners is all to the good. We need to be able to count on one another. If you can comfortably fulfill expectations and have your expectations comfortably fulfilled, you – as are couple - are probably “all right.” If not, things can get a little bit stressful this time of year.

Let’s say your relationship is like a cake. Expectations set too high- such as the expectation of gifts that the giver can’t afford or is not ready to give – are like the oven door that you bang too hard, causing the cake to fall. On the other hand if the cake is left too long in the oven, it will surely dry out. Attention must be paid. I’m no psychologist, but just let me put this suggestion out there: Be fair to the person in your life. The golden rule applies in romance as well as any other situation.

So, here is where I am going to be very specific with some well-intended advice. If you can afford to go out to dinner at a nice place and you and your partner like to dine out, please do so. If dining-in is the only financial option or if you prefer to dine at home, and your gift is to cook a Valentine’s Day meal for your partner, do NOT expect him or her to clean up the kitchen. Believe me when I tell you that being relegated to scullery duty after being given the “gift of a gourmet meal” diminishes its effects as a nice gesture. At the very least, clean as you go and finish the washing up together. If you have children, maybe you can pay the kids a couple of bucks to clean up the kitchen for mom and dad (without complaining!).

Okay, now that the behavior issues have been addressed, here’s the menu:

Filet Mignon over Lobster Boursin Mashed Potatoes with a Merlot Reduction
Copyright 2009 Robert Irvine, All rights reserved

Serves: 6

Ingredients for merlot reduction:
3 tablespoons grapeseed oil
2 cloves garlic, minced
2 shallot cloves, minced
any meat trimmings you may have from the beef (see beef ingredient below)
1 ½ cups merlot wine
2 cups beef stock
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 stick (½ cup) unsalted butter, cubed

Ingredients for lobster mashed potatoes:
4 large potatoes, peeled, cut into 1-inch chunks, and placed into a pot of water to prevent oxidation
2 bay leaves
1 pound lobster meat, usually in found in the freezer section
2 tablespoons grapeseed oil
5 tablespoons butter (1 tablespoon to sauté lobster and 4 tablespoons for the potatoes)
Salt, to taste
White pepper, to taste
3 ounces Boursin cheese, crumbled
¼ cup chopped fresh chives

Ingredients for filet mignon:
2 tablespoons grapeseed oil, as needed
6 four-ounce beef tenderloins (filet mignon)
Salt and freshly ground black pepper, to taste

Accompaniment:
Steamed baby carrots or asparagus tips

Method for the merlot reduction:
Heat the oil in a large sauté pan, and sauté the garlic and shallots over a medium high heat until translucent, stirring frequently to prevent burning. If you have any trimmings of meat, you would add them at this time and allow the fat to render, about 5 more minutes. De-glaze the pan with the wine, and allow it to reduce by half, about 5 minutes. Add the beef stock, thyme, and rosemary, and allow this mixture to reduce to about 1 cup, about 10 minutes in order to intensify the flavor. Remove from the heat and strain the merlot reduction through a chinois (a conical strainer) or some cheesecloth and allow to rest in a warm place.

Briefly re-heat the merlot sauce, then remove the pot from the heat and gradually whisk in the butter, allowing each addition to melt before adding the next.

Method for the lobster mashed potatoes:
Boil the potatoes with the bay leaves until the potatoes are tender. While the potatoes are cooking, sauté the lobster meat in the oil and one tablespoon of the butter until it is no longer translucent, and set aside. Drain the potatoes well and discard the bay leaves, then mash the potatoes by hand. Then, using an electric beater, whip the butter, salt and white pepper into the potatoes. Fold the lobster meat into the potatoes and set aside in a warm place.

(Begin the steaks.)

While the steaks are in the oven finish the potatoes by crumbling the Boursin cheese into the lobster mashed potatoes which you have been keeping warm and gently stirring it in to allow cheese to melt.

Method for the filet mignon:
Preheat the oven to 375 degrees F. Season the beef with salt and pepper. In a heavy bottomed, oven-safe sauté pan, add just enough oil to cover the bottom of the pan and heat on medium high heat on the stovetop. When the sauté pan is hot, cook each side of the steaks for approximately 2 to 3 minutes, leaving undisturbed for the first two minutes or so to allow the seasonings to integrate into the surface of the meat and to prevent tearing of the flesh. Place the pan of steaks into a hot oven at 375 degrees. Allow the filets to cook an internal temperature of 112 to 115 degrees as measured with a meat thermometer for medium rare, or to your preferred level of doneness, about 6 to 8 minutes depending on the thickness of the steaks and the heat of your oven. Remove from the oven and let rest. (Remember to use an oven mitt; the handle of the pan will be hot!)

Return to the merlot sauce to re-heat.

Presentation:
Plate a portion of mashed potatoes in the center of serving plate. Top with the filet mignon, spoon the merlot sauce over and around and garnish with chopped chives.

Warm Chocolate Gateaux topped with Sour Cream Quenelle and Raspberry Sauce
Copyright 2009, Robert Irvine, All rights reserved

Serves: 6

Ingredients for the cake:
1 cup flour
1/2 cup granulated sugar
Pinch salt
1 cup (2 sticks) butter, slightly softened
6 eggs
2 egg yolks
1 cup melted semi-sweet chocolate pieces
18 Cherry kisses (Cherry cordial crèmes®)to be placed inside the chocolate cake

Ingredients for the topping:
1 cup sour cream
1 lime
1 tablespoon kirsch
½ cup confectioner’s sugar
6 teaspoons raspberry sauce (the kind used for ice cream)
6 fresh raspberries
6 mint leaves

Method for the cake:
Pre-heat the oven to 350 degrees F. Oil 6 individual cake tins (each about 4 ½ inches in diameter) and dust with flour.

Use a spoon to combine the flour, sugar and salt in the large bowl of an electric mixer, making sure they are well mixed. Use the electric mixer to cream in the butter at low speed, until evenly combined. Then add eggs and egg yolks and melted chocolate and mix until well combined. Increase speed to high and beat for 2 minutes.

Fill each cake tin half full, then place 3 cherry kisses in the center of the surface of the poured batter. Then cover the kisses with the remaining batter to a level of 2/3s full in each tin.

Bake until the surface of the cake springs back when touched, approximately 35 minutes.

(Make the topping while the cake is in the oven.)

Remove the cake from oven and let cool in pans for 10 minutes. Then remove the cakes from pans, dust off the crumbs from the sides, and transfer to serving dishes.

Method for the topping:
Mix the sour cream, the juice of the lime, and the kirsch in a small mixing bowl. Sift in the confectioner’s sugar gradually, mixing well after each addition to keep smooth.

Presentation:
Spoon quenelle-shaped dollops of the sour cream/sugar mixture on top. Add a teaspoon of raspberry sauce, and a raspberry paired with a mint leaf. Serve warm.