Ok, so…raise your hand if you forgot to order takeout on time for Valentine’s Day. Is it just me and Tom, or is there anyone else out there?
I don’t know why, but 2021 seems to be flying by, and by the time I was ready to order a Valentine’s Day meal to go last night, all of my favorite restaurants were sold out. I’m excited for these restaurants because they need all the support they can get right now, but that leaves us with no meal for the big night.
At the end of 2020, Tom and I signed up for Blue Apron, and we ended up loving it. We learned a lot of recipes from it and have added a couple into our regular rotation. The easy Blue Apron recipes + my beloved Always Pan makes cooking at home a breeze: preparing meals is simple, and cleanup isn’t super painful.
Our Place just released their limited edition “Heat” color for the Always Pan, and if I didn’t already own one, I’d buy this color in a heartbeat. It’s bright, sassy, and honestly, a pretty romantic gift IMO for someone who spends a ton of time doing dishes.
Need a last-minute dinner idea for Valentine’s Day? Today, I’m sharing my favorite, delicious recipe that you can make in an Always Pan: Steaks & Brown Butter Sauce.
To speed this recipe up on weeknights, I’m going to be honest with you: we may or may not use instant mashed potatoes. Please don’t hate us; sometimes we’re just exhausted after work, okay? Other than that, the rest of this recipe is super easy, delicious, and quick to make.
Easy and Quick Valentine’s Day Dinner Idea with the Always Pan:Print
2 cloves Garlic
¾ lb Carrots
1 bunch Rosemary
2 Tbsps Butter
1 Tbsp Apple Cider Vinegar
¾ lb Golden Or Red Potatoes
- Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Large dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the rosemary leaves off the stems; discard the stems.
- Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Remove from the oven.
- While the carrots roast, add the diced potatoes and 1 smashed garlic clove to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
- While the potatoes cook, in a medium pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until crispy and fragrant. Transfer to a paper towel-lined plate; immediately season with salt. Wipe out the pan.
- While the potatoes continue to cook, pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
- While the steaks rest, add the butter and remaining smashed garlic clove to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the vinegar (carefully, as the liquid may splatter). Taste, then season with salt and pepper if desired. Carefully remove the garlic clove. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and mashed potatoes. Top with the pan sauce and fried rosemary. Enjoy!
What do you plan on eating for Valentine’s Day dinner this year? Let me know in the comments below!
Photos by Tom McGovern