Valentine’s Steak Dinner at Home (Steak with Brandy Cream Sauce)
If you’re looking for a Valentine’s steak dinner at home that feels special but isn’t complicated, this is it. Perfectly seasoned filet steaks, a rich brandy cream sauce, sautéed mushrooms, bacon-wrapped asparagus, parmesan risotto, and crispy bread. It’s restaurant-quality comfort food you can make in your own kitchen.
This is one of those meals that looks impressive, tastes indulgent, and still feels relaxed.
Ingredients
For the steaks
– 2 filet steaks
– French gray sea salt
– Whole peppercorns
– Olive oil
For the sautéed mushrooms
– Shiitake mushrooms, sliced
– Olive oil
– Butter
– 1 Tb. Beef bouillon
– Salt and pepper
For the brandy cream sauce
– Olive oil
– Butter
– 2 Shallots, thinly sliced
– Brandy (approximately 1 -2 cups)
– Heavy cream (2 cups)
– Beef bouillon (2 Tablespoons)
For the bacon-wrapped asparagus
– Asparagus (1 bunch)
– Bacon (1 slice per 3 asparagus)
– Olive oil
– Salt and pepper
For the parmesan risotto
– Risotto rice (2 cups)
– Chicken broth (4 cups)
– Water (4 cups)
– Butter (4 Tablespoons)
– Dry white wine (such as Chardonnay) (1/2 -1 Cup)
– Parmesan cheese, freshly grated (3/4 Cup)
– Salt and pepper
For serving
– Baguette or Crusty Bread
Instructions
Begin by making the sautéed mushrooms. Heat olive oil and butter in a skillet over medium heat. Add the sliced shiitake mushrooms and cook until golden brown. Stir in beef bouillon, a small drizzle of olive oil, and season with salt and pepper. Remove from heat and set aside.
While the mushrooms are cooking… Prepare the bacon-wrapped asparagus by snapping off the woody ends and bundling three stalks together. Wrap each bundle with bacon and place on a wire rack over a sheet pan. Drizzle with olive oil, season generously with salt and pepper, and bake at 400° until the bacon is crisp and the asparagus is tender.
For the parmesan risotto, thinly slice the shallots and cook in a saucepan with butter over medium heat until translucent. Add the risotto rice and stir until lightly toasted. Deglaze the pan with white wine, stirring until absorbed. Gradually add chicken broth, stirring frequently and allowing it to absorb before adding more. Continue until the risotto is creamy and tender- this process takes awhile. Stir in Parmesan cheese and season to taste.
Season the filet steaks generously on all sides with French gray sea salt, pressing it into the meat. Press whole peppercorns into the steaks- you can grind the peppercorns if you like less peppery taste. Heat the same cast iron skillet used for the mushrooms over medium-high heat until it’s quite hot and ready to sear. I added just a bit of avocado oil and seared the steaks, flipping once, until they reach your desired doneness. It’s important to let the steaks cook a bit before flipping to get that nice crust. Remove from heat, loosely tent with foil, and let rest before slicing.
To make the brandy cream sauce, heat olive oil in a clean skillet and add the remaining sliced shallots. Cook until translucent. Turn off the heat and pour in the brandy, allowing it to simmer for a minute or two. Turn the heat back on and carefully ignite the brandy, letting the alcohol cook off. Stir in heavy cream, beef bouillon, and whole peppercorns. Simmer gently until the sauce thickens.
Bake the bread until it’s warm.
To Serve
Spoon brandy cream sauce onto the plate and top with sliced steak. Add more sauce and the sautéed mushrooms over the top. Serve with bacon-wrapped asparagus, parmesan risotto, and warm bread on the side for dipping up the delicious sauce.
Pour a glass of wine and enjoy a cozy Valentine’s steak dinner at home.
Notes
This meal is perfect for Valentine’s Day, date night at home, or any evening when you want something elevated without the pressure of going out. Prep what you can ahead of time and enjoy the process.