Hello and welcome back to The Stone Soup Cook! I’m glad you’re here!
July is a big month for birthdays in my family–both my biological family and my adopted California family.
Today, I’m sharing a favorite decadent meal to enjoy for a birthday celebration, or any other day you’re feeling like indulging a little. It features steak au poivre, a gorgeous way to enjoy a filet mignon, zucchini boats which showcase seasonal pesto sauce and zucchini, and the coup de gras: cherry cobbler.
I’ve designed today’s menu to fill the bill for a dinner fit for a serious celebration. This menu is special, and yet it comes together quickly and easily; and because you set the sauce for the steaks on fire, it also provides a good show!
Here’s everything you’ll need to make this stunning dinner for 2:
2 beef filets
1 medium shallot
3 tbsp butter
2/3 cup whipping cream
1/3 cup Cognac
2 Tbsp cracked peppercorns
2 Tbsp high heat oil, such as pecan or avocado oil
Lime juice
Kosher salt
2 medium Yukon gold potatoes
4 Tbsp butter
4 spring onions
salt and pepper
1 large roasted beet, cut into half moons
1/2 small red onion, cut into half moons
1 cup arugula
2-3 Tbsp basic vinaigrette
1 large zucchini, cut in half
4-6 cherry tomatoes, halved
3-4 Tbsp pesto sauce
~2 oz fresh mozzarella
~2 oz fresh burrata
2 lbs fresh sweet cherries
1/3 cup sugar
3 Tbsp cherry liqueur
2 Tbsp Amaretto
2 Tbsp corn starch
3 Tbsp lemon juice
3/4 cup all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp Kosher salt
3/4 cup milk
4 Tbsp butter
But please–do as I say and not as a I do and make sure to take the proper precautions!! But–it’s a fun and delicious meal, sure to impress your guests or just someone you love.
So here’s the menu:
Beet, red onion and arugula salad:
And a cherry cobbler for dessert:
A note: cherry season is already finished here in Northern California. If you’re lucky enough to live somewhere you can still get fresh cherries, enjoy!! If you don’t have access to fresh or fresh-frozen cherries, substitute in peaches, nectarines or plums in this recipe and use ginger liqueur or amaretto for the liqueur–still delicious! The key is to use whatever is fresh and you can’t go wrong!
This meal will fill the bill for a special celebratory dinner any time of the year!
Peace, love and good food,
Keri
