Spring has sprung, and love is in the air, so why not treat your partner to a romantic spring dinner recipes for two? After all, there’s no better way to get to the heart of a loved one than through their stomach.
I’m picturing something along the lines of a 1970s vintage ‘Surf & Turf.’ The good news is that this simple three-course dinner will not break the wallet or need you to spend hours in the kitchen.
Apart from the steak, everything else can be made ahead of time, so if you really want to wow your sweetheart, create the bearnaise sauce to serve alongside the steak.
So, the starter is a prawn cocktail, the main course is the ideal steak served with triple-fried French fries and bearnaise sauce, and the dessert is ‘petit pots au chocolate.’ More to come on that later…
To Avoid Panic, Here’s Your Cooking Order!
Early in the morning or the day before:
Make the dessert and set it aside to cool.
Refrigerate the French fries until stage 3 is complete.
1 hour before cooking, bring the meat to room temperature.
Make the prawn cocktails and chill them.
Make the bearnaise sauce and set aside for 12 hours before serving.
Cook the steaks and prepare the oil for the final round of chip frying.
While the steaks are resting, fry the chips for 5 minutes.
This chocolate dessert is really simple to create while remaining decadently rich with a creamy silky texture. When love is in the air, who needs complicated?
Let us begin with dessert…
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Petit Pots au Chocolate
4 ounces minimum 80% cacao dark chocolate
6 oz. or 3/4 cup of half-and-half cream
2 tablespoons caster sugar
2 tablespoons Bailey’s liqueur
Break the chocolate into tiny bits (a food processor works best for this because it reduces the chocolate to a powder, but you could also put it in a bag and smash it with a rolling pin).
The idea is to make the bits smaller so that they melt faster. Warm the single cream and sugar in the microwave (or on the stove) until just boiling.
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Pour the heated cream over the chocolate and stir until melted; the mixture will immediately thicken. Stir in the Baileys liqueur well. Refrigerate for several hours after pouring into two small bowls. There! I told you it was simple!!!
Now for the prawn cocktail
A refreshing, spicy, and delicious appetizer. What is there not to like? To get the perfect combination, divide the prawns, lettuce, and sauce into thirds.
½ pound tiny cooked Canadian prawns
4 leaves Romaine lettuce
6 cherry tomatoes, baby
2 tbsp high-quality mayonnaise
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 tsp cayenne pepper
Place the prawns in a colander and set aside to drain. Set aside the lettuce leaves after shredding them.
Place the cherry tomatoes among the lettuce, sliced or quartered (a serrated knife is best for this). In a mixing bowl, combine the mayonnaise, ketchup, and Dijon mustard.
Now add a dash of cayenne pepper and a squeeze of lemon – not too much – around 1 tbsp or the sauce will be too runny. Incorporate the prawns, lettuce, and tomato, covering them thoroughly with the sauce.
Spoon into sundae cups, top with a slice of lemon, and chill until needed. Now it’s time for the French fries.
To be honest, nothing beats homemade fries. Triple-cooked wings are the best in the business.
3 large floury potatoes
1½ pints vegetable or sunflower oil
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Peel the potatoes, then square them up by trimming off the rounded sides. Cut into 12-inch thick slices lengthwise, then into strips to make fries.
Place the fries in a pot and cover with cold water for 10 minutes. Next, thoroughly rinse them, submerge in cold water, and sprinkle them with salt.
Cook for 5 to 7 minutes once they come to a boil over high heat. Prick the center with a knife; they should be tender but not completely done.
Drain into a sieve and run under cold water to stop the cooking process. Pat dry with a cloth before placing on a tray lined with absorbent kitchen paper and freezing for 30 minutes.
After 25 minutes, add a third of the oil to a saucepan and heat over medium heat. First, cook a French fry as a test.
When hundreds of small bubbles surround the French fry, the oil is ready. If the pan is overcrowded, the temperature will drop.
Alternatively, cook them in small batches for 3-4 minutes, then remove them with a slotted spatula when they’re just beginning to color.
Allow to cool for 10 minutes on fresh sheets of absorbent kitchen paper before returning to the freezer for 30 minutes.
You can prepare the French fries up to this point and store them in the refrigerator for up to 24 hours.
The Next Night
Remove the steaks from the refrigerator one hour before you intend to dine.
Prepare the prawn cocktail.
Begin making the bearnaise sauce now.
This traditional French sauce goes well with steak but also with chicken, fish, and vegetables.
It’s made in the same manner as a hollandaise sauce, but don’t let that put you off because this recipe is practically foolproof!
All that is required is some patience and low heat!
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2 medium egg yolks, room temperature
1½ pounds unsalted butter
1 shallot or sliced onion
1 big bunch of fresh tarragon
1 tablespoon black peppercorns
4 tablespoons white wine vinegar salt
Melt the butter in the microwave or over low heat until it becomes liquid. Remove from the heat and leave aside, then drain the clear golden liquid into one of the cups. Remove the milky sediment.
Set aside 112 tbsp of the tarragon leaves and place the rest in a small pot. Add the vinegar, peppercorns, onion, or shallot, and simmer for about 5 minutes, or until the liquid has reduced to a tablespoon, then strain into the second cup and set aside.
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Fill one-third of a saucepan halfway with hot water and place it over high heat. Separate the eggs and place the yolks in a mixing basin.
Place the vinegar reduction over the saucepan of water. Reduce the temperature to a low setting right away.
Whisk the yolks until very light and fluffy – about 5 minutes – then remove from the heat and continue whisking while maintaining the bowl over the pot of hot water.
Next, carefully drizzle the liquid butter over the yolks, whisking constantly until smooth.
Continue adding the butter in this manner, little by little, while whisking vigorously, until the sauce is thick, about 10 minutes.
Don’t worry if the sauce appears thin at first; it will thicken as you add the butter. Keep the sauce warm but not boiling in a pan of hot water; otherwise, it will split. If the sauce becomes too thick, thin it with a splash of boiling water.
Warm two plates in a low oven.
It’s finally time to cook the steak!
Heat a dry frying pan over high heat until blistering hot (you should hear a sizzle when the steak comes into contact with the pan). If not, the pan isn’t hot enough).
Season the steaks with sea salt and black pepper after generously rubbing them with oil. Cook the steaks in a dry skillet without any oil or butter.
Once the steaks are seared on both sides, reduce the heat slightly.
Frequently Asked Questions
Here are a few FAQs I get asked concerning (or related to) romantic spring dinner recipes for two.
Are there any romantic dinner recipes for two?
Yes! 67 romantic dinner recipes for two to make Valentine’s Day or any day special, including chocolate.
How do I prepare a romantic meal?
Organize ingredients and prepare a romantic meal in 30 minutes.
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How do you end a romantic dinner?
End a romantic dinner with a dreamy cheesecake, choose your favorite recipe, and organize the ingredients.
What to eat in a slow cooker for a romantic dinner?
Slow-cooker salmon dish with fennel, leeks, and lemon for a romantic dinner.
A Word From GetMe Treated
Do you have any questions? Kindly drop your questions under this post.
A Word From GetMe Treated
The above recipes are romantic spring dinner recipes for two! Remember to reheat the oil for your French fries while your steaks are cooking. It must be extremely hot, with a small haze emanating from it.
Once the oil is hot and the steaks are resting, drop the French fries into the hot oil and fry till crisp and golden, about 5 minutes.
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Drain on an absorbent kitchen towel and season with sea salt. Serve your steak, French fries, and béarnaise sauce on a warm dish.