I am all about a fancy date night at home, in my sweatpants. As promised, here’s our Valentine’s Day menu! I am going to list out everything you need below, & save the step by step story to my Instagram highlights so you can cook alongside us. We learned this method of making both the steaks & sweet potatoes from our favorite chef, Frank Prizinsano. It’s incredible. The crust you get on this filet from the ground pepper & browned butter… LIFE CHANGING. I will tell you that having a meat thermometer for this recipe is essential!

Brown Butter Filets, with Candied Sweet Potatoes + Crab Legs

Ingredients:
Thick cut filets
Black Peppercorns
Maldon Sea Salt
Sweet Potatoes
Grass Fed Butter
Crab Legs

For the steak:
First, crush whole peppercorns in mortar/pestle or use cracked coarse pepper. Pour the pepper onto the plate, & press steak into it,making sure all sides are covered. Season with course sea salt. Then,In a stainless steel pan, add enough grass fed butter to coat entire bottom. Turn on medium heat, & wait for the foaming to subside. Once no more foam is being made (& pan is mostly quiet), add steaks & turn heat to medium low. Flip after 5-7 min + crust looks set. Begin basting w/ butter constantly. Flip every 3-5 min until desired internal temp is reached!

For Sweet Potatoes:
Preheat oven to 400 degrees. First, fill a large bowl with water and submerge sweet potatoes.
When clean, place sweet potato into a large baking dish.
Bake until you can smell “caramel” – we learned this from Chef Frank Prizinsano. When finished baking, cut in half and slather immediately with really good grass fed butter!

For the Crab Legs:
Chris got from Costco believe it or not! He says to grab the ones from the fresh section and steam. To steam, boil water in a tall pot and insert a steamer. When boiling, place crab legs into the pot. If fresh and already cooked, they only need around 4 minutes to steam. Take out with tongs and serve with drawn butter and lemon.

Sherry Ice Cream with Biscoff Cookies + Amarena Cherries 🍒 🍨

I’m going to warn you in advance: after you have this one time, you’ll find yourself craving it at 2 pm on a Monday. It’s that good. And luckily, it’s that easy. We make this anytime we entertain, because it’s a no fuss – no bake – done in 5 minute dessert. Serve it in a fancy cocktail glass for an elevated look and baddabing baddaboom. That’s it!

Ingredients:

Good vanilla ice cream (don’t sleep on Kirkland brand)
Extra Sweet Sherry (Lustau PX is what we use)
Biscoff cookies (or could use gingersnaps)
Chocolate chips
Amarena Cherries

Directions:
Let ice cream sit on the counter for 10 minutes so that it’s soft and a little melty. Scoop into glasses and crumble cookies over the top. Sprinkle chocolate chips and Amarena cherries as well. Pour Sherry over all of that and serve! If you have a mint sprig, garnish with that but isn’t necessary. Enjoy!