Cupid’s Arrow Points to Romantic Valentine’s Day Recipes From Garden of the Gods Club

While “engagement chicken” is certain to be a popular dish among dating couples this Valentine’s Day, Garden of the Gods Club suggests impressing one’s sweetheart with a more unique meal.  The following recipes from Garden of the Gods Club’s culinary team are delicious, yet simple enough for even the most novice chef to prepare.  Add a few special touches, such as wine, candles and a romantic playlist, and “seal the deal” in record time.

Pan Roasted Beef Tenderloin With Asparagus

Ingredients:

1 lb. center-cut beef tenderloin, cut into 4-ounce portions

1 bunch of asparagus

Olive oil, as needed

1 T. whole butter

Kosher salt and pepper, to taste

Cooking Instructions:  

Blanch asparagus until tender and shock in cold water.  Season beef tenderloin with salt and pepper.  Heat a sauté pan over medium-high heat.  Add olive oil to the pan and heat.  Add beef tenderloin medallions and cook until golden-brown on one side.  For “medium rare” beef tenderloin medallions, turn once and cook until rare; remove from pan and let rest.  After resting for several minutes, the medallions of beef tenderloin should be medium rare.  If “medium” beef tenderloin medallions are preferred, then during the initial cooking process, cook the meat until medium-rare and let rest.  While beef is resting, heat up a sauté pan over medium-low heat, add whole butter, and melt.  Add asparagus and sauté; season with salt and pepper. 

Bananas Foster

Ingredients:

2 T. butter         

4 oz. brown sugar                                                                                                                                                          

1 oz. banana liqueur

2 whole bananas, peeled and split lengthwise

2 oz. dark rum

4 small scoops vanilla ice cream

Cooking Instructions:  

Have all ingredients scaled and together, as this goes quickly. Melt butter in sauté pan.  Add the brown sugar and stir until the sugar is melted.  Add banana liqueur and sliced banana halves, placing them cut side down in the pan.  Cook, shaking the pan to stir caramel.  Occasionally, baste the bananas with caramel, until the bananas are soft.  Pour rum over bananas, do not stir, and let rum heat for approximately 30 seconds.  Then very carefully tilt the pan so the rum will catch flame.  Pour banana and caramel over ice cream in serving dish.  Sprinkle with a little ground cinnamon and serve immediately.