Valentine’s Day Dinner

I was a day late with Valentine’s Day dinner due to some unforeseen circumstances. Nonetheless, it all worked out deliciously. The Porterhouse was sous vide, and it was like butter. We LOVE a red center and it was perfect. I made some whipped mashed potatoes (check out Breaded Cutlets with Mashed Potatoes and Garlic Butter Green Beans for the recipe) and honey glazed carrots to accompany the mouth watering steak. I was so stuffed, I didn’t even get to dip the chocolate covered strawberries I had planned. Not to worry – they will be made and thoroughly enjoyed!

Porterhouse Steak

2 – 1 to 1 1/2 lb. Steaks

Montreal Steak Seasoning

McKinnon’s Original Marinade

1. Season the steaks with the Montreal Steak seasoning as desired.
2. Vacuum seal the steak individually and sous vide at 129°F for 3 1/2 hours
3. Remove from vacuum pouch and brush both sides with marinade.
4. Broil each side on HIGH until marinade begins to char.
5. Let sit for 5 to 10 minutes before diving in to retain a juicy steak!

Honey Glazed Carrots

2 Cups Carrots, julienne cut

1 Clove Garlic, minced

1 Teaspoon Coconut Oil

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Ginger

1/8 Teaspoon Ground Nutmeg

1/3 Cup Brown Sugar

2 Tablespoons Honey

2 Tablespoons Butter

Salt and Pepper to Taste

1. In a nonstick skillet, heat coconut oil over medium/high heat.
2. Add carrots, garlic, and spices. Saute until carrots are to desired tenderness.
3. Reduce heat to medium and add in brown sugar and honey. Simmer for 1 minute
4. Add butter, salt and pepper and stir in until melted.
5. Remove from heat and serve.

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