Wednesday, February 13, 2008

A Valentine's Eve Dinner

Well, it's Valentine's Eve, and I'm sure many of you are secure in the fact that you've booked a table at your favourite restaurant, maybe picked up some tickets for a special event (on a Thursday? Never mind...), and you've got the sitter all lined up. But what if, like me and many other poor students, you just can't afford the big show and dance this year? Well, since you're reading a food blog and all, maybe I can help you out. Yes, the ingredients in this meal are still on the indulgent and slightly pricey side, but all told they are still a heck of a lot cheaper than springing for a steak and lobster meal at a place like The Keg (and don't even get me started on the higher-end establishments... chances are you're not getting in there unless you give up your first-born for collateral and leave your second and third children as a tip). Dim the lights, swing by the Superstore, and get ready to open up your own steakhouse, Chez Toi!

I mean, come on, this is the ultimate in Surf n' Turf indulgence (which for some odd reason is always on the Valentine's menus these days). Filet mignon is stuffed with a luscious lemon-garlic butter and lobster combination and roasted to perfection.

Neptune's Delight
Serves 2, generously!
12 oz Filet Mignon, whole
1 lobster tail, steamed and cooled
1/2 tablespoon butter, melted
1/2 tablespoon lemon juice
1/2 tablespoon garlic powder

  1. Preheat the oven to 350 degrees F.
  2. Remove lobster shell by snipping up the center with scissors, and peeling away the sides.
  3. Slice a large pocket into the side of the roast.
  4. Stuff chunks of lobster into the pocket.
  5. Combine butter, lemon juice and garlic powder; pour into pocket.
  6. Close the pockets, and tie the roast closed with cotton string.
  7. Place in a shallow roasting pan and bake for about 35 minutes in the preheated oven.
  8. The internal temperature of the filets should be at least 145F (for rare, and I don't reccomend any more than medium-rare).
  9. Slice the roast into two steaks and serve

Amount Per Serving
Calories: 549.0
Total Fat: 37.3 g
Cholesterol: 173.3 mg
Sodium: 445.5 mg
Total Carbs: 3.5 g
Dietary Fiber: 0.0 g
Protein: 48.0 g