Ah, Valentine’s Day – without question one of the most overrated holidays. If you’re single, you may dread this holiday. If you have a significant other, you may stress about what to get your loved one. Thank you media and Hallmark for creating this unwarranted anxiety for the general population.
I’m sure you will all be surprised by this, but in our household we tend to show our affection through food in a variety of ways. It may be in the preparation of food – planning a meal, creating a new recipe, marinating for an extended period of time, taking note of favorites and then serving a meal full of them.
Or maybe it’s in the expense of a meal. Steak is not served in our household often. With 6 growing carnivores living there, that’s an expensive dining experience. However, once in a while, we splurge.
This particular splurge was well worth the planning, the time and the expense. I was very tempted to take this cream sauce, put it in a cup and drink it. It is absolutely delicious. You could definitely use this on a Porterhouse steak, grilled chicken breast, a burger, or a piece of fish.
You may not even need an entrée to put it on. It. Was. Delicious.
Food tends to be an important part of our household, as it is in many households. However, what is more important is the time spent together in the preparation and experience sharing the meal.
So maybe this year, instead of trying to find the perfect tie or the best box of chocolate, give the gift of time and planning – what says I love you more than I like to be with you? And maybe try to plan one day a week, a month, a quarter, to give that gift repeatedly.
Share this gift with your significant other, your parents, your best friend, your kids – whomever you love in life.
That’s what Valentine’s Day should be about.
Mushroom Cream Sauce with Ribeye Steaks
- 2 Rib Eye Steaks
Creamy Swiss Mushroom Sauce
- 1 pound of mushrooms sliced
- 2 tbs of butter
- 2 tbs of flour
- 3/4 cup of milk
- 2 cloves of crushed garlic
- Juice from 1/2 a lemon
- Salt & pepper to taste
- 8 ounces of Swiss cheese
- 1/4 cup of green onions chopped
- On medium heat, saute mushrooms in butter until they shrink slightly and are at the size of your choice (the longer you cook them, the smaller they get).
- Add flour to mushroom, mix well. Add milk and lemon until the mixture thickens.
- Add garlic, lemon, cheese, and green onions. Combine well. Sauce should be very creamy. If your consistency is off, you can mix a tbs of cornstarch with cold water, add that to the mixture and the sauce will thicken. If your sauce is too thick, add some milk to thin it out.
- Serve over steak.
Rib Eye Steaks
- Set up your grill for direct cooking - searing. You want the temp at 450 or higher.
- Get your steaks out of the fridge at least 30 minutes prior to grilling - you want them at near room temperature for best results.
- Keep the flavors on the steak simple - I simply sprinkled salt, pepper & garlic. That's it.
- Sear each side 3-5 minutes until internal temp is about 135. Remove from heat and let rest for 5 minutes before cutting.