Valentine’s Day Dinner

Name: Valentine's Day Dinner
Total time: 1 h
Ingredients: 500g baby potatoes, halved; 2 500g picanha steak; Salt and freshly ground black pepper; 3 tablespoons olive oil; 4 blocks of butter; 2 sprigs rosemary; 2 sprigs thyme; 4 cloves garlic, minced; 2 whole cloves of garlic; 400g of fresh asparagus, trimmed; 400g carrots

Valentine’s Day Dinner

Course: Recipes, MainDifficulty: Easy

Servings

servings

Total time

hour

Ingredients

500g baby potatoes, halved
2 500g picanha steak
Salt and freshly ground black pepper
3 tablespoons olive oil
4 blocks of butter
2 sprigs rosemary
2 sprigs thyme
4 cloves garlic, minced
2 whole cloves of garlic
400g of fresh asparagus, trimmed
400g carrots

Directions

For the baby potatoes
Wash the potatoes and cut them into halves.
Coat them with a little bit of olive oil, season generously with salt, pepper, minced garlic and a little bit of rosemary. Place on a baking tray lined with parchment paper.
Place potatoes on the center rack of the oven and roast for 20 minutes, until just tender.
For the baby carrots
Bring a large saucepan of water to a boil over high heat. Season generously with salt then add your baby carrots. Return the water to a simmer and cook until fork tender, 4 to 7 minutes.
For the steak
Heat the olive oil in a large skillet or frying pan over medium-high heat.
Pat both sides of your steak dry then season both sides with salt and pepper.
Next, once the skillet is completely hot, place the steak into the pan. Do not move the steak around in the pan until it is time to flip it. Cook for 3-4 minutes. Once done, flip to the other side and let it cook for another 3 – 4 minutes. Don’t forget the sides too!
Once done, reduce to medium low and add your butter, garlic, thyme and rosemary to the pan and baste.
Continue to cook until steaks registers desired doneness.
Transfer to a plate. Let rest for 5 minutes before slicing.