Cooking a memorable dinner for your Valentine - WCAX.COM Local Vermont News, Weather and Sports-

Cooking a memorable dinner for your Valentine

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Michael's on the Hill
Chef Michael Kloeti

Côte de Boeuf for Two


  • 1 each Beef rib steak (about 2 pounds), tied, at room temperature
  • Coarse salt and freshly ground pepper
  • 2 tablespoons Vegetable oil
  • 3 sprigs Rosemary
  • 5 Sprigs Thyme
  • 4 cloves Garlic, crushed
  • 2 Tablespoons Butter


-Preheat oven to 450 degrees

-Season beef well with salt and pepper

-Heat a heavy bottomed pan (preferably cast iron) until very hot, add oil and, sear the
meat on all sides until it is golden brown.

-Place entire pan in the oven for approximately 10-15 minutes or until a thermometer
reads 105 degrees

-Remove the skillet from the oven, and place back on the stove over medium-high

-Add the garlic, rosemary, thyme and butter, and baste the meat with the mixture
continually until the butter gets brown (NOT BLACK). Approximately 2 minutes.

-Test the meat with an instant thermometer. For Rare-107 Degrees F.; For
Medium Rare-115 degrees F.; For Medium-135 degrees F.

-Transfer the meat to a rack, pour the remaining butter mixture over the meat and
allow it to rest for 15 minutes before cutting.

-When it is ready to serve, reheat for 5 minutes in the oven at 450 degrees F.

-Carve, and serve with demi glace sauce, or a nice whole grain mustard.

Potato Gratin

Yield: 6 portions

This gratin can be prepared days in advance and simply warmed up when you are ready for it!


  • 3.5 pounds (4 ea) Potatoes, Russet, washed
  • 2 cups Milk, whole
  • 2 cups Cream, heavy
  • 2 Eggs, large
  • 1 Shallot, medium, peeled and chopped
  • 2 Garlic cloves, peeled and chopped
  • 2 tablespoons Mixed herbs, chopped (we use thyme, rosemary, tarragon, parsley. You may substitute with one or a few of your favorites)
  • 1 splash Tobasco
  • ¾ cup Gruyere cheese, grated (or your favorite local cheese)
  • 1 tablespoon Pepper, black, fresh ground
  • 2 tablespoons Salt
  • ¼ teaspoon Nutmeg, freshly grated


-Preheat oven to 400 degrees

-Combine milk, cream, eggs, shallots, garlic, mixed herbs, tobasco, pepper, salt, nutmeg,
and whisk well until thoroughly blended

-With a mandoline, the attachment of a food processor, or by hand, slice the potatoes 1/8th– inch thick

-Add to the liquid mixture and toss until fully coated

-Layer the potatoes into the pan evenly, and then pour the remaining liquid over the top

-Cover the top with gruyere cheese

-Cover pan loosely with foil.  The foil should tent over the pan, and be loosely covered.
This will allow for liquid evaporation and browning of cheese

-Bake on the top rack of the oven for 40 minutes, then rotate the pan and cook for an additional 40 minutes

-Allow the casserole to rest and settle for 15 minutes before serving

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