Elegant Dinner for Two

Sharing food with another human being is an intimate act that should not be indulged in lightly. M.F.K. Fisher

I must admit, our New Year's dinner was spectacular, and dessert, in Adam's words, was pretty amazing. The menu, starting with the appetizer, consisted of Seared Sea Scallops with Creme Fraiche and Caviar, Filet Mingon with Gorganzola Sauce, Rosemary and Garlic Oven Roasted Fries, and Chocolate Fondue with Fresh Fruit and Croissants. Pretty fancy, I know.

Sometimes I like to go all out and create a meal that is worthy of a five star restaurant. It's having the big fancy meal without paying exorbitant prices for food and drink, dressing up after a long day at work, or making small talk with other restaurant patrons. There are nights I feel like going out and being seen, but there are also nights when I want the relaxing comforts of home, my favorite music on the Ipod, and a delicious three course dinner that can be shared with someone special...which is exactly the way we spent our New Year's eve.

I knew I wanted the meal, from the first course to dessert, to be as upscale and romantic as possible. What can be more upscale and romantic than caviar? The combination of the sweet seared scallops with the creamy creme fraiche and salty caviar made a fabulous appetizer for two. An idea for next time is to make some kind of drizzle or light sauce to add yet another layer of flavor. Too bad, I guess we'll just have to try it out again.

Filets are pretty spectacular in my book. I do enjoy a juicy, medium-rare ribeye on occasion, but I still can't get over the tenderness and lean cut of the filet. And to add a thick, rich sauce on the top, you just took a great steak and turned it into a celebration for your mouth. With such a rich appetizer and main course, the accompaniments should only blend with the dish and certainly not overpower it. Oven roasted potatoes are the perfect side because, let's face it, what man doesn't love a good old fashioned steak and potatoes dinner? Just to add a little spice and elegance, I added minced garlic, olive oil and fresh rosemary from my garden.

Now, for the "pretty amazing" dessert. As most of you know, I'm not a baker. I didn't have time to make a dessert before hand so I spent a couple of days pouring over cookbooks looking for a romantic, yet easy and fast after dinner sweet. Finally, I thought about all those cheesy movies from the 80s. There is coule decked out in their finest formal attire sensuously dipping strawberries into a rich, velvety chocolate fondue, and I remember thinking it was the classiest, most romantic way to eat chocolate ever. In truth, nothing could be easier than fondue, and yes, I can attest that it's still a very romantic way to indulge in one of lifes greatest pleasures.

Add a little red wine and a glass of bubbly at midnight, and you've got the perfect New Year's date night. There isn't a restaurant anywhere that could have provided us with such a relaxed, but yet elegant evening for the two of us. Maybe next year I can convince Adam to do it all over again, but I'm sure it won't be too difficult if I tempt him with steak and potatoes finished off with a little chocolate fondue.

Filet Mignons with Roquefort Sauce
Adapted from Williams-Sonoma French cookbook

2 filet mignon steaks, 4-6 oz. each
salt and pepper
1 tbs. olive oil
1 clove garlic, minced
1/2 cup tawny port
1/4 heavy cream
2 tablespoons Roquefort cheese, crumbled
1 tsp. chopped Italian parsley

Season both sides of steak with salt and pepper. Heat olive oil in a medium skillet over medium-high heat. Add steaks and sear one side until browned, about 5 minutes. Once steaks are in the pan, don't move them around; they won't get that nice, crispy brown you're looking for. Turn the steaks and sear on the second side until well browned, about 3 minutes longer for medium-rare. Transfer to a plate and cover loosely with aluminum foil.

Add garlic and port to the pan and bring to a boil over high heat, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Boil unitl reduced, about 1 minute. Whisk in the cream and return to a boil. Boil unitl reduced by half, about 1 minute longer. Add cheese and whisk until cheese melts and sauce is thickened, about 30 seconds. Season with salt and pepper.

Transfer steaks to individual plates and spoon sauce over them. Sprinkle parsley and serve at once.