A No Fuss Valentine’s Day Meal for Two

*By: Megan Deppen*

My husband and I love to cook, so our favorite place to have a Valentine’s Day meal is right in the comfort of our home, and this year is no different. Below is a simple, but delicious meal to make for you and your loved one this Valentine’s Day. Bon Appetit!

Photos: Megan and Bill Deppen


Steak – Select a good cut of meat (the thicker the better). Also, choose meat that is not too fatty, but has good marbling.

  • Salt and Pepper
  • Garlic Powder (optional)
  • Onion Powder (optional)
  • Sprig of Rosemary (optional)
  1. Heavily season the steak with salt and pepper on all sides. For additional flavoring feel free to add garlic and/or onion powder and a sprig of rosemary.
  2. We use the Sous Vide method of cooking for our steaks, but you can also pan-sear your steak on the stove if you don’t have a precision cooker. To use the Sous Vide method, seal your steak in a vacuum sealed bag and set your precision cooker to your desired temperature (we cook ours around 131°F).
  3. Once your steak has cooked, remove them from the vacuum sealed bag, remove juices, and pat dry with a paper towel.
  4. To sear the steak, you can either grill, pan-sear, broil, or torch it (my favorite). Whatever method you choose, be sure to sear at the highest possible temperature as you do not want to continuing cooking the steak.

Lobster Tail – Since this is a fancier meal, we opt for a butterflied lobster tail. This gives your exquisite meal an exquisite look.

  • Lobster Tails
  • Butter
  1. Use kitchen shears to cut down the center of the shell all the way to the tail, but not cutting the tail.
  2. Use your fingers to spread open the shell. Push the meat upward, separating it from the bottom shell, but leave the end attached to the tail fin.
  3. Gently split the shell open and continue to do so until the meat separates from the sides.
  4. Lift the meat out of the shell and place it on top.
  5. Place your lobster tails on a baking sheet with parchment paper.
  6. Melt butter and brush the butter liberally on each lobster tail.
  7. Broil on high (don’t set an exact temperature) and cook it until the meat is opaque and lightly browned.
    Tip: Lobster tail cooking time is generally 1 minute per ounce of lobster tail. For example, a 5-ounce lobster tail will take 5 minutes.

*Recipe courtesy of Wholesome Yum.

Pan- Seared Asparagus – I pan-sear asparagus on the stove, but you can also roast or steam them.

  • Light Tasting Olive Oil
  • 1-2 Garlic Cloves
  • Salt and Pepper
  1. Start by adding olive oil to the pan and wait until your pan heats up.
  2. Add minced garlic from 1-2 garlic cloves and cook for about one minute.
  3. Add the asparagus to the pan and season with salt and pepper.
  4. Cover and cook on low to medium heat for about 10 minutes or until tender.

Creme Brûlée – This dessert is delicious, rich and smooth and only a few ingredients, which you probably already have on hand.

  • 5 large egg yolks
  • 3/4 cup granulated sugar (divided)
  • 3 cups heavy whipping cream
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoons vanilla extract
  1. Preheat oven to 325°F
  2. Whisk the egg yolks and 1/2 cup of granulated sugar together and set aside.
  3. Heat the heavy cream and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat and stir in the vanilla extract. Let it cool for about 15 minutes.
  4. Meanwhile, boil water, which you will use for a later step.
  5. Remove 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Make sure to keep stirring, so the eye yolks don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.
  6. Place ramekins in a large baking pan (13″x9″ works well). Divide custard between each ramekin, filling each to the top. Carefully fill the pan with about a 1/2 inch of the hot water and transfer the pan to the oven (your pan will be hot, so make sure to wear oven mitts).
  7. Bake until the edges are set and the there’s a little jiggle in the center. The time depends on the depth of your ramekins. If you have a 1-inch ramekin, they typically bake between 30-35 minutes. My ramekins were a bit deeper, so mine took longer to cook, around 50 minutes. If you have have an instant read thermometer, they’re done when it registers to 170°F.
  8. Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan and let cool. Then place in the refrigerator for about 2 hours to set.
  9. Sprinkle the remaining granulated sugar over the top and caramelize the sugar with a kitchen torch. They are best enjoyed immediately after your caramelize the sugar. *Also, feel free to add berries, whipped cream or another topping of your choice.

*Recipe courtesy of Sally’s Baking Addiction.

What is on your Valentine’s Day dinner menu? Leave your comments below.

2 thoughts on “A No Fuss Valentine’s Day Meal for Two

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