I had been looking forward to Valentine’s Day for weeks! The Carnivore and I usually celebrate special occasions at home, experimenting with recipes I’ve had dog-eared, and making a really elaborate dinner.
This year was no exception. In preparation for Valentine’s Day, I began scouring my notebook of recipes last week. I have a really sad 3-ring binder of recipes waiting for me to get to them, I bet I haven’t made a quarter of them. One day…
Valentine’s Day Flowers
After going through a good portion of the notebook, my pantry, and our deep freeze; I decided on this Valentine’s Day menu: beef filets, thyme cabernet mushrooms, roasted carrots, mashed sweet potatoes, and chocolate molten cake. I’ll share the recipes at the bottom of this post.
The day before Valentine’s Day I made my molten cake batter. It has to go in the refrigerator for at least a couple of hours before baking, so making it the day before was a no brainer. I started by chopping chocolate. Unfortunately I had to chop more because I kept swiping pieces….
The actual work on Valentine’s Day was so easy! The mushrooms had to go on 4-6 hours before we ate, so around 2:00 p.m. I put them in a dutch to slow cook all afternoon.
Next up, chopping carrots and sweet potatoes.
Rainbow Carrots are the prettiest
As soon as the carrots and sweet potatoes were finished, I seared the filets.
Mashed Sweet Potatoes
The filets were the easiest part. Place in a hot cast iron with a little salt and pepper, sear for 3-4 minutes on each side.
Done and done. The actual active time for this menu, might have been 45 minutes. It was so simple.
For me, the mushrooms totally stole the show. I could make a meal out of them alone. So good! I wasn’t crazy about the sweet potatoes – I’ve made better. 😉 For The Carnivore, it might surprise you, but the molten cake was totally the star of his plate.
Don’t worry, he didn’t eat the raspberries.
Here are the links for our Valentine’s Day menu:
Hope your Valentine’s Day was spent with those you love.
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