From the pages of Barb Raffin...

From The Pages Of
Barbara Raffin

Steak Dinner

Rebecca leaned against the deck railing, watching the sun set over the endless green chop of Lake Superior, a lake so deep and so cold it never gave up its dead…except…

He stepped from the old Victorian house, his sneakers quiet across the snow-covered boards. She smiled at the memory of the day he’d requested sneakers because he didn’t understand cross-trainers, Air Jordan meant nothing to him and, tennis shoes…well, he’d had no intention of playing tennis.

He slipped his warm arms under her down jacket and around her waist. Her smile stretched. Superior hadn’t been able to keep hold of this man, at least not his spirit—his core being. Only his body.

But he was back now in another form. It should be enough. It was enough. And it was silly to long for the romantic frills of some inconsequential holiday, especially when the man hugging her back to his chest had given up immortality to be with her.

"Come inside," he whispered in her ear, his breath hot with mortal life. "I made us something to eat."

She sighed. So much for a fancy dinner in a fancy restaurant. Too late for reservations. Besides, her alien wasn’t yet domesticated enough to deal with long waits in crowded places. Maybe next year.

Hand in hand, they returned to the interior of the house. But, instead of leading her into the kitchen where they usually ate, he led her into the formal dining room where candlelight glinted off their old flatware and cast a warm glow across their stoneware plates. It didn’t matter to her that he hadn’t used the crystal and china. She was getting her romantic, intimate dinner for two. But…

"How did you know about Valentine’s Day?" she asked.

How did Rebecca’s alien lover know what she wanted on Valentine’s Day? The same way any romance-challenged guy learns what his sweetheart wants. WE HAVE TO TELL THEM.

In Rebecca’s case, she left one of her women’s magazines open on his desk to an article on romancing your sweetheart on Valentine’s Day. But then, her alien lover was a big reader and can read Rebecca’s mind. We may need to be more direct with our Earthling males.

That’s what my dinner recipes are all about this month. A meal so easy even a kitchen-challenged guy won’t freak when you hand him a copy along with the request that he make it for you. Besides, it’s steak and might involve a grill. What guy is going to admit he can’t handle a grill and a steak?

You say you’re one of those rare romantic guys who can handle the romance yourself? Great! Go call in a reservation at some pricey restaurant and spend a crowded evening with your sweetheart. OR, if you’re more inclined toward a truly intimate evening OR your budget is limited… Never underestimate the power of a man cooking on a woman’s romance meter; and, since these are steak recipes, you won’t look cheap, either.

You’re a gal who loves cooking? Are you nuts? Just kidding. But give yourself a break. This is easy, easy, EASY and ECONOMICAL.

MONTREAL STEAK:
2 filets or 2 filets cut from a tenderloin

(more on the economy of a tenderloin or other cuts later)
PRESS McCormick Montreal Steak Seasoning into the meat

(this seasoning is salty, so no need to completely coat meat)
Garlic powder OPTIONAL
FRY or GRILL to desired doneness

(if fried, use lots of butter)

WORCHESTERSHIRE STEAK:
2 filets or 2 filets cut from a tenderloin OR good also for any cut of steak

(more on the economy of a tenderloin or other cuts later)
Salt and Pepper to taste
OPTIONAL:

Garlic powder

Rosemary

Red pepper
MARINATE in Worcestershire sauce several hours or even overnight
GRILL or BROIL to desired doneness

SIDE DISHES:
SALAD/VEGETABLE: What could be easier than a pre-bagged salad from the produce section of your local grocery store. Some even include the dressing.
BAKED POTATO: There’s nothing is easier to cook. Be sure to have sour cream on hand
OR
TWICE-BAKED POTATO: If you’re more adventurous and really want to impress her

BAKE a couple potatoes ahead of time.

COOL a bit and SCOOP out.

MASH what you scooped out, add enough MILK to make creamer

SALT & PEPPER to taste

OPTIONAL: Cheese, bacon bits

BAKE or MICROWAVE long enough to reheat.

The above steak recipes are presented as I’ve used them. You can try them on less expensive cuts of meat. But one of my favorite economical suggestions is be to buy a full tenderloin, on sale of course. Butterfly as many filets as you can from the thick end and use the thinner end for other recipes. More on that later. $5 or $6 a pound sounds expensive, but tenderloin is almost all useable meat. There are no bones and only a little membrane and fat to trim. For $20 to $30, I have gotten 2-6 filets and enough meat leftover for at least a 3 or 4 more meals. Compare that to one steak dinner in a restaurant for 2 people.

WHAT YOU CAN DO WITH THAT SKINNY END OF THE TENDERLOIN!!

CHOP into pieces, BROWN, make gravy

(your own, reconstituted from powder, or your favorite from a jar).
ADD meat. ADD about a tablespoon of SOY SAUCE. SERVE over rice. OPTIONAL: mushrooms.
This is a favorite in our household.

Slice up for Beef Stroganoff
Cut as you would a jellyroll, stuff, and bake
Stew with vegetables and potatoes.
With such a tender base meat, this would cook up fast with a can of Veg-All