Believe it or not Valentine’s Day is one of the hardest days to get reservations for nice night out. And if you have kids, even really little ones, it can be impossible to find a sitter. This year, instead of braving the 2 hour waits and high costs, dine in with your sweetheart. Not only will preparing a meal together be totally romantic but you won’t have to tip!

Serves 2 Love Birds

Steak with Garlic Mashed Potatoes, Shortcake Sweethearts and Raspberry Champagne Sparklers

Steak
2 of your favorite cut steaks (it’s ok to splurge)
2Tbs Olive Oil
Salt/Pepper
1 garlic clove

Potatoes
3 medium baking potatoes peeled and coarsely chopped
1 teaspoon salt
4 tablespoons butter, at room temperature
1/4 cup sour cream, at room temperature
1 teaspoon finely minced garlic
1 tablespoon (or more) whole milk, at room temperature or warmed
Salt and freshly ground black pepper

Meat cooks best when it is at room temperature so be sure your steak are defrosted and have time to acclimate. Heat a small drizzle of olive oil in a medium pan over medium-high heat. Drizzle your steaks with 2 Tbs olive oil (this is so they don’t dry out). Cut and peel a clove of garlic and rub your liberally. Season with salt and pepper. Place the steaks in your heated pan. Sear about 4-5 minutes each side. To ensure they have a crisp outside and tender center, DO NOT move or pierce the steak! After both sides are browned, turn off the heat and let them sit for 10 minutes in the pan so all of the juices absorb back into the meat.

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.
Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.