Starter :
Burrata with Roasted Cherry Tomatoes and Basil
Main Course:
Pan-Seared Filet Mignon with Garlic Butter
Sides:
Garlic and Herb Roasted Potatoes
Lemon Garlic Asparagus with Parmesan Crust
Dessert:
Dark Chocolate Lava Cakes
Sweetheart Dinner Menu:
Simple, Elegant & Romantic
Ingredients (Serves 2)
1 large ball of fresh burrata
1½ cups cherry tomatoes (heirloom if available)
2 tablespoons extra virgin olive oil
1 small clove garlic, finely sliced
Sea salt & freshly cracked black pepper
Red pepper flakes (optional)
Fresh basil leaves
Aged balsamic glaze (optional)
Warm crusty bread or focaccia, for serving
Burrata with Roasted Cherry Tomatoes & Basil
Pan-Seared Filet Mignon
2 filet mignon steaks
Salt and freshly cracked pepper
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, smashed
Fresh rosemary or thyme
Instructions
Remove steaks from the refrigerator 30 minutes before cooking.
Season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear steaks for 3–4 minutes per side.
Add butter, garlic, and herbs. Spoon butter over steaks.
Cook to desired doneness. Rest for 5 minutes before serving.
Starter
Main
Preheat the oven to 400°F (205°C).
Place cherry tomatoes on a small baking sheet. Drizzle with olive oil, add garlic, salt, pepper, and a pinch of red pepper flakes if using.
Roast for 15–20 minutes, until tomatoes burst and become jammy.
Transfer burrata to a shallow serving plate and gently open it.
Spoon warm tomatoes and their juices over the burrata.
Finish with fresh basil, cracked pepper, and a light drizzle of balsamic glaze if desired.
Serve immediately with warm bread.
Instructions
Side #1
Garlic & Herb Roasted Baby Potatoes
Crispy on the outside, buttery and tender on the inside — a classic steakhouse side that feels indulgent yet comforting.
Ingredients (Serves 2)
12–16 baby potatoes (gold or red), halved
2 tablespoons olive oil
1 tablespoon unsalted butter, melted
2 cloves garlic, minced
Sea salt & freshly cracked black pepper
Fresh rosemary or thyme, finely chopped
Optional: grated Parmesan for finishing
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, melted butter, garlic, salt, pepper, and herbs.
Spread in a single layer on a baking sheet, cut side down.
Roast for 25–30 minutes, flipping once, until golden and crisp.
Finish with extra herbs and a light sprinkle of Parmesan if desired.
✨ Hosting Tip: Roast these first — they hold well and stay warm while you cook the steaks.
Instructions
Lemon-Garlic Asparagus with Parmesan
Side #2
Bright, fresh, and perfectly balanced against the richness of the steak and potatoes.
Ingredients (Serves 2)
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, finely minced
Zest of ½ lemon
Fresh lemon juice, to taste
Sea salt & freshly cracked black pepper
Shaved or grated Parmesan cheese
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Heat olive oil and butter in a large skillet over medium heat.
Add asparagus and sauté for 4–6 minutes, turning occasionally, until tender-crisp.
Add garlic and cook for 30 seconds until fragrant.
Finish with lemon zest, a squeeze of lemon juice, salt, and pepper.
Remove from heat and top with Parmesan just before serving.
✨ Serving Tip: Keep the asparagus vibrant — tender but still bright green for visual contrast on the plate.
