Published: Feb 10, 2012 · Last Updated: May 18, 2022 by Dr. Sonali Ruder · This post may contain affiliate links · 27 Comments

Romantic Valentine's Day Dinner

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Filet Mignon with Pomegranate Dijon Sauce | @foodiephysician

This Valentine’s Day, instead of going out to dinner, show your sweetheart how much you love them by cooking a romantic meal at home. When you cook at home instead of going out, you don’t have to worry about making reservations, you avoid the crowds, and you save money. And the best part is that you can create a menu that you and your loved ones will enjoy.

If you’re looking for inspiration, try my Filet Mignon with Pomegranate Dijon Sauce as an entrée along with my Roasted Asparagus and Grape Tomatoes with Balsamic and Pecorino. And to end the dinner on a sweet note, dive into my Chocolate Espresso Pots de Crème.

Filet mignon (aka beef tenderloin) is the most tender cut of beef and also the most expensive. Although it’s pricey, it will cost you a lot less to prepare it at home than to order it at a restaurant. And although you generally want to limit the amount of red meat that you eat, there are actually 29 cuts of beef that are considered to be “lean.” To meet the USDA standards as a lean cut of beef, a 3.5 ounce serving must have less than 10 grams total fat, less than 4.5 grams saturated fat, and less than 95 milligrams of cholesterol (for more information check the link at the bottom of the post). Beef tenderloin is included on the list of lean cuts. I like to serve the steak with a simple pan sauce made with pomegranate juice, Dijon mustard and beef stock. The sauce has a delicious sweet and savory flavor as well as a lovely rich, ruby color that’s perfect for Valentine’s Day.

My Roasted Asparagus and Grape Tomatoes with Balsamic and Pecorino is a simple and delicious low calorie dish that also provides a good amount of fiber, protein and several vitamins and minerals. I sprinkle some Pecorino Romano cheese on top before serving- only a small amount is needed to add a nice salty bite. And I top it all off with a drizzle of Mandarano Balsamic Glaze & Sauce which is syrupy, sweet and delicious. The generous folks at Mandarano sent me a bottle of their product for being one of the winners of their Instagram photo contest. It's the perfect accompaniment to this dish and is a simple way to add lots of flavor. You can substitute a good quality balsamic vinegar or make a balsamic reduction by simmering regular balsamic vinegar in a pot on the stove for several minutes to thicken it.

And for a mouth-watering, decadent dessert to end the night, try my Chocolate Espresso Pots de Crème. Occasionally I will break from the "physician" mold and create a splurge-worthy dish such as this one. Usually such dishes involve chocolate. A pot de crème (pronounced poh duh KREHM) is a French dessert, which translates to “pot of cream.”

Chocolate Espresso Pots de Crème | @foodiephysician

It is a custard dessert made with cream, eggs and flavorings (commonly chocolate) that’s baked in the oven in a water bath. The point of the water bath is to provide slow, even cooking for delicate desserts like custards and cheesecakes. It is typically served in a small lidded pot (hence the name) and chilled before serving. It’s like a more sophisticated version of chocolate pudding, my husband's favorite dessert. For greater depth of flavor, I like to infuse mine with espresso powder. This is a rich and decadent dish that I will usually reserve for special occasions, and what better night to splurge on a chocolaty dessert than Valentine’s Day? Bon appétit!

Roasted Asparagus and Grape Tomatoes with Balsamic and Pecorino

5 from 1 vote

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Course: Side Dish

Cuisine: American

Servings:

Calories: 83kcal

Author: Dr. Sonali Ruder

Ingredients

▢ 1 pint grape tomatoes
▢ 1 bunch asparagus spears, ends trimmed
▢ 4 teaspoons olive oil
▢ Kosher salt and black pepper
▢ 2 tablespoons Mandarano Balsamic Glaze & Sauce (or other good quality balsamic vinegar)
▢ 2 tablespoons grated Pecorino Romano or Parmigiano Reggiano cheese

US Customary - Metric

Instructions

Preheat oven to 400 degrees F.
Toss the tomatoes and asparagus with the olive oil and season them with salt and pepper. Place the vegetables on a baking sheet sprayed with cooking spray.
Roast the vegetables in the oven for 15-20 minutes until the tomatoes are softened and the asparagus is crisp tender. Arrange the vegetables on a platter. Drizzle the vinegar over the vegetables and sprinkle the cheese on top.

Nutrition

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Chocolate Espresso Pots de Crème