Meat Recipes

Delicious lollipops, juicy Chateaubriand, a tender sweetheart, and charming Mignon… these are some of the tasty and wonderful things that probably waft into the mind when we discuss the best meat cuts for a romantic dinner. You have the candles, the soft music, the perfect dishes, and the ideal ambiance, but what’s the best type of meat to make for a romantic dinner? While most people think of steak as an American tradition to be honored and appreciated, it has become a bit cliché and might seem a bit boring, but it might be just what the love doctor ordered for a romantic dinner with the perfect piece of meat.

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Top Meat Cuts for a Romantic Dinner, “Black-Tie” Style

USDA Prime Beef Hint: Steaks, Roasts, & Chops. Of all the beef produced in the U.S., only 2 percent is certified Prime grade by the USDA.  The Best of the Best. USDA Prime should be dry aged for up to six weeks, imparting a buttery taste and meltingly tender texture that many meat connoisseurs herald as the ultimate meat experience.

Filet Mignon/ (Mini Chateaubriand)

Omaha Steaks 4 (5 oz.) Triple-Trimmed Filet Mignons
Filet Mignon comes from the heart of the beef tenderloin. This stylish cut is guaranteed to impress with its exceptional taste and texture. Bear in mind that Filet Mignon tastes best when it is cooked dry (grilled, roasted, broiled, or sautéed). Chateaubriand steak is taken from the center of the beef tenderloin, and it is a large, thick cut that will serve two lovers with no problem.

Veal Rib Chops (Veal Lollipops

Grain-fed Veal Rib Chops_lThese tender chops, cut from the rack, lend themselves to simple preparation. They are synonymous with celebration, special occasions, and pulling out all the stops, not an any-day-of-the-week kind of meat. To ignite your special one’s taste buds, serve Veal Rib Chops on their own, with a plain deglazing sauce, or with an aromatic wine or herb sauce. Ribs taste best when they are cooked dry (grilled, roasted, broiled, or sautéed). A Veal Lollipop gets its name from the appearance of the cut, as the single veal chop remains atop the Frenched “stick” (bone) after all meat, fat and connective tissue are scraped off the lower portion of the bone.
Omaha Steaks 6 (6 oz.) Private Reserve Frenched Lamb Rib Chops

Frenched Rack of Lamb/ (Lamb Lollipops)

If you’re looking to impress your sweet date, there is no better way to go than both of you nibbling on sweet Lamb Lollipops cut from a Frenched Rack of Lamb—a sophisticated roast that makes a beautiful presentation and is easy to carve. This savory treat is at its best when grilled or roasted simply and served medium rare. If you very lightly marinade the rack, you will be able to present the very best the lamb has to offer. Rack of Lamb tastes best when it is cooked dry (grilled, roasted, broiled, or sautéed).

A Lamb Lollipop gets its name from the appearance of the cut, as the single veal chop remains atop the Frenched “stick” (bone) after all meat, fat, and connective tissue are scraped off the lower portion of the bone.

N.Y. Sirloin Strip / (Sweetheart Steak)

USDA Prime – 4 (14oz) Dry Aged Boneless Ribeye – Chicago Steak Company

When your goal is to get to your honey’s heart, this steak is the ticket to that destination.  A Sweetheart Steak is a twenty-ounce NY Sirloin, butterflied into the shape of a heart. N.Y. Sirloin/Sweetheart Steak tastes best when cooked dry (grilled, roasted, broiled, or sautéed). The only thing you have to decide is whether you will share one twenty-ounce steak with two knives and forks for a romantic meaty moment, or if you each should have one of your own!

Tips & Advice
  1. You can find these meat cuts in the supermarket or butcher shop
  2. Contrary to what you might think, you should not pass up the steaks with some fatty content. In fact, the more marbling, or flecks of fat, you see, the more flavorful the steak will be. Just be sure the marbling is evenly distributed.
  3. Look for meat with a smooth, tight grain.

Exotic Meats Add Spice

You may consider yourself to be a somewhat adventurous chef, eager to experiment with a broad variety of diverse cooking styles and types of ingredients; however, over time, you can very easily grow bored with the more familiar types of meat that are commonly used in everyday cooking. Although there are, undoubtedly, numerous methods of cooking meat, you may occasionally feel like simply branching out and discovering something entirely different.

Exotic meats can be prepared in a manner that is similar to the preparation of beef. There are many delicious, exotic types of meat to sample, including buffalo, venison, wild boar, and ostrich.

Meat Doneness

Most people are fussy about how they want their meat to be cooked. A couple of factors that must be considered during the cooking process are the thickness of the cut, weight of the pan, and degree of heat used.

Seduction and Romantic Dinner Meat Recipes

  1. Gin-Marinated Grilled Flank Steak
  2. Seared Beef Tenderloin with a Golden Chanterelle Sauce
  3. Paideia Filet Mignon Wrapped with Golden Flaky Pastry
  4. Golden Drunken Drambuie-Seared Sirloin Strips
  5. French Veal Chops with Apple Brandy and Portobello Sauce
  6. Veal Cutlets with Creamy Apple and Tarragon Sauce
  7. Roasted Rack of Lamb with a Signature Honey Bourbon Glaze
  8. Caramelized Pork Tenderloin with Honey, Sesame, and Cilantro

Meat Recipe Side Dish Accompaniments

As you prepare a meat recipe, make sure you coordinate the preparation of a vegetable, starch, or miscellaneous side dish as an accompaniment. There are many romantic and seductive recipes that you can use for side accompaniments:

  1. Creative Side Dishes
  2. Vegetable Recipes
  3. Potato Recipes
  4. Rice Recipes
  5. Risotto Recipe

Gin-Marinated Grilled Flank Steak

Yields two servings.
Once looked upon as the “poor cousin” cut of beef, flank steak has promptly developed into one of the most fashionable beef cuts. It cooks swiftly and tastes so satisfying. Tenderize the steak by using a fork to pierce the steak on both sides.

  • 1 cup TERIYAKI SAUCE
  • ½ cup DRY GIN LIQUOR
  • 1 tablespoon FRESH GARLIC, peeled and minced
  • 1 12-ounce FLANK STEAK
  • MESQUITE WOOD CHIPS for grilling
  • 2 sprigs FRESH PARSLEY or HERBS, garnish

In a medium bowl, combine the teriyaki sauce, gin, and garlic. Mix well. Place flank steak in a glass dish, and pour marinade over meat, continually turning meat to coat thoroughly. Cover and refrigerate for four hours.

Soak mesquite wood smoking chips for thirty minutes in water. Preheat an outdoor grill on medium-high heat and lightly oil grate. If using a gas grill, place wood chips in a small aluminum pan. On a charcoal grill, when charcoal is fully prepared, throw wood chips on top. Grill meat over medium-high heat for eight to ten minutes per side, or until steak reaches desired doneness. Slice very thin against the grain.

Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy.

Seared Beef Tenderloin with a Golden Chanterelle Sauce

Yields two servings.
All you have to do is perfectly enjoy the day, as well as the memories of this meal that will linger for a lifetime! In this recipe, a fillet is cut in half to form medallions and then smothered in a rich, creamy sauce. Also known as “golden chanterelle” and “egg mushroom,” it has a magical appeal for most culinary experts.

  • 2 six-ounce BEEF LOIN TENDERLOIN STEAKS, cut in half lengthwise
  • ¼ cup ALL-PURPOSE FLOUR
  • SALT and WHITE PEPPER, to taste
  • 2 tablespoons VEGETABLE OIL
  • 2 sprigs FRESH PARSLEY, garnish
  • Golden Chanterelle Mushroom Sauce
  • 1 tablespoon SALTED BUTTER
  • 1 tablespoon SHALLOTS, peeled and minced
  • 4 medium GOLDEN CHANTERELLES, washed, stems removed, and sliced
  • ½ cup DRY RED WINE
  • ¼ cup HEAVY WHIPPING CREAM
  • ½ cup BROWN SAUCE
  • ½ tablespoon FRESH PARSLEY chopped

Once again, cut fillets in half to make four pieces of beef. Season flour with salt and white pepper; dredge meat in flour. In large sauté pan over moderate heat, add oil. When the oil is hot, add the beef and sauté until meat is close to reaching the desired degree of doneness. Remove from skillet.

Preparing Golden Chanterelle Mushroom Sauce: In sauté pan, add butter, shallots, and mushrooms. Cook until shallots start to brown. Add red wine; bring to a simmer and reduce to half. Add heavy cream and reduce heat until cream starts to thicken. Add brown sauce and bring to a boil. Return beef and parsley to sauté pan and simmer for one more minute. Arrange sliced beef on plates, and spoon mushrooms and sauce over top.

Embellish and serve with side dish accompaniments. Cuddle with your lover and enjoy your delicious meal.

Wild Mushroom Substitutes: For substitutes, you can use oyster, button, or shiitake mushrooms.

Paideia Filet Mignon Wrapped with Golden Flaky Pastry

Yields two servings.
This is among the most elegant and treasured of entrées, without requiring too much fuss―all you have to do is bake and serve! Each filet mignon is hand-wrapped in golden puff pastry. Instead of using homemade pastry dough, you can use a store-bought soft pie shell. Impressive and delicious, this is the perfect recipe to impress your guest and make them feel special.

  • 1 cup BROWN SAUCE
  • 2 tablespoons VEGETABLE OIL
  • 1 12-ounce BEEF LOIN TENDERLOIN
  • SALT and WHITE PEPPER, to taste
  • Pastry Dough
  • ¾ cup ALL-PURPOSE FLOUR
  • 1 pinch SALT
  • ¼ cup SHORTENING
  • 1 large EGG YOLK
  • 1½ tablespoons COLD WATER
  • ¼ cup LIVER PÂTÉ, canned or from deli
  • 1 large EGG WHITE, lightly beaten

Make brown sauce and set aside. Heat oil in sauté pan over medium-high heat. Season filet mignon with salt and white pepper and sauté for two minutes on each side. At this stage, the more cooked you would like your meat to be, the longer you should cook it. Remove from pan. Refrigerate for ten minutes on a cool surface.

Preheat oven to 400°F.

Preparing Pastry Dough: Combine flour and a small pinch of salt. Cut in shortening until pieces are the size of small peas. Beat egg yolk and water together. Add to flour mixture, tossing with a fork until moistened (If necessary, add a small amount of water). On a floured surface, roll out dough into an 11” x 7” rectangle.

Spread liver pate onto pastry, remaining one-inch away from the edges. Place meat onto the center of pastry. Wrap pastry around meat, overlapping long sides. Brush edges with beaten egg white and seal. Trim excess pastry from ends; fold up, brush edges with egg white, and seal. Lift up steak wrapped with dough and place in a greased, shallow baking pan with the seam facing downward. Roll trimmings to make cutouts. Brush with egg white over pastry. Bake in the oven for twenty to twenty-five minutes, or until pastry is golden and the dough is cooked.

Embellish and serve with brown sauce and side dish accompaniments. Snuggle up with your lover and enjoy your delicious meal.

Golden Drunken Drambuie-Seared Sirloin Strips

Yields two servings.
Drambuie is a golden liqueur that is created from Scotch whiskey, sweetened with heather honey, and flavored with aromatic herbs. This quick-cooking dish requires prime meat. The whiskey liqueur in this recipe reduces to a sweet, glistening glaze that gives the creamy sauce an intense, delicious, and boozy flavor.

  • ¼ cup BROWN SAUCE
  • ¾ pound SIRLOIN STEAK
  • 2 tablespoons SALTED BUTTER
  • ½ small ONION, sliced in slivers
  • ½ medium SHALLOTS, peeled and minced
  • ½ medium RED BELL PEPPER, sliced
  • 2 tablespoons DRAMBUIE LIQUEUR
  • ¼ cup HEAVY CREAM
  • SALT and WHITE PEPPER, to taste
  • 2 sprigs FRESH PARSLEY or HERBS, garnish
  • Prepare brown sauce and set aside.

Cut the beef into thin strips. Melt one tablespoon butter in a large sauté pan. Add the onion, shallot, and pepper, and cook for ten minutes. Place the onion and pepper mix in a bowl; place to the side.

Next, place the sauté pan back on the heat and add the remaining butter. Add the thin strips of beef and cook for five minutes until the beef is brown. Add the onion and pepper mix, and cook for another five minutes. Move sauté pan away from heat, and stir in the liqueur (be cautious of flames) and heavy cream. Place back on heat and gently reduce. Add salt, pepper, and brown sauce. Simmer for four minutes.

Embellish and serve with side dish accompaniments. Cuddle with your lover and enjoy your delicious meal.

French Veal Chops with Apple Brandy and Portobello Sauce

Yields two servings.
French chops are rib chops that have had the meat and fat trimmed away from both sides of the bone―this is a great job for the local butcher. Portobello mushrooms are large mushrooms, white to gray-brown in color, with an elegant appearance and delightful, meaty flavor.

  • 3 tablespoons VEGETABLE OIL
  • 2 12-ounce VEAL LOIN RIB CHOPS
  • SALT and WHITE PEPPER, to taste
  • 2 tablespoons SHALLOTS, peeled and minced
  • 2 medium PORTOBELLO MUSHROOMS, washed and sliced
  • 2 tablespoons APPLE BRANDY
  • ¼ cup AGED BALSAMIC VINEGAR
  • ¼ cup BROWN SAUCE
  • 2 tablespoons FRESH BASIL chopped
  • 2 sprigs FRESH PARSLEY or HERBS, garnish

Heat two tablespoons oil in a large sauté pan over moderate heat. Season veal chops with salt and white pepper. Add chops and cook for four to six minutes on each side, or until thoroughly cooked; remove from sauté pan and keep warm. Drain oil from sauté pan, add one tablespoon oil, and heat. Add shallots and mushrooms, and cook until mushrooms are soft, about four minutes. Move the pan at least two feet from the burner and pour brandy, from a jigger, into the pan.

Carefully replace the pan back on the burner. Hold a long-handled match over pan to ignite the brandy. Once the flames dissipate, add aged balsamic vinegar and reduce until sauce turns into a glaze. Add brown sauce and basil; simmer for three minutes.

Place veal chops on plates; spoon balsamic reduction and mushrooms on top. Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delicious meal.

Veal Cutlets with Creamy Apple and Tarragon Sauce

Yields two servings.
In this recipe, the delectable, creamy apple and tarragon sauce wonderfully complements these veal cutlets, creating layers of mouthwatering flavor. Veal cutlets (or scaloppini) are cut from the leg, and they should be thinly sliced. They are the foundation of many popular dishes, such as Veal Parmesan and Veal Marsala.

  • ¼ cup BROWN SAUCE
  • 1 medium GRANNY SMITH APPLE
  • 4 3-ounce VEAL LEG CUTLETS
  • SALT and WHITE PEPPER, to taste
  • ¼ cup ALL-PURPOSE FLOUR
  • 3 tablespoons EXTRA VIRGIN OLIVE OIL
  • ¼ cup DRY WHITE WINE
  • ½ cup HEAVY WHIPPING CREAM
  • 1 tablespoon FRESH TARRAGON, chopped
  • 2 sprigs FRESH TARRAGON, garnish

Prepare brown sauce and set aside.

Peel apple and cut in half. Remove core and slice into bite-sized pieces. Place veal between two plastic sheets. Use a meat mallet to flatten to ⅛-inch thickness (Flattening Chicken Breast “Prep,”). Season cutlets with salt and white pepper, and dredge with flour.

Heat two tablespoons of oil in a large sauté pan over moderate heat. Add veal and cook for two minutes on each side, or until well browned. Remove and place on a warming dish. Heat remaining oil in sauté pan, add apple, and cook until slightly brown. Add wine to sauté pan and bring to a boil. Next, slowly add cream and cook until sauce is slightly thickened. Add brown sauce and season to taste with salt and white pepper. Stir in chopped tarragon.

Return veal to skillet and simmer for two minutes. Place two cutlets on each plate; top with sauce and apples. Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delicious meal.

Roasted Rack of Lamb with a Signature Honey Bourbon Glaze

Yields two servings.
Rack of lamb is the equivalent of the beef prime rib. It has tender, succulent flesh and a perfect, appetizing flavor. Of course, it is particularly pricey, but if the occasion is right, it makes for a tremendous meal. A single rack of lamb is the perfect amount for two people. This recipe is the epitome of unadulterated luxury, and it creates a first-rate dish that is perfect for any intimate dinner.

  • 1 recipe SIGNATURE HONEY BOURBON GLAZE
  • 1 large RACK OF LAMB (eight ribs)
  • ¼ cup MINT JELLY
  • 2 sprigs FRESH PARSLEY, garnish

Prepare signature honey bourbon glaze and set aside.

Trim racks of all visible fat. Combine remaining ingredients and mix well. Spread ½ cup of the honey bourbon glaze over the lamb and set aside (or marinate in the refrigerator for up to 1 day). Preheat oven to 375°F. Place lamb in a baking dish and bake until the internal temperature reaches a temperature between 140 and 150°F., (about twenty to thirty minutes). Baste the lamb with glaze every ten minutes while roasting.

Serve family style on a large silver platter. Embellish with additional mint jelly and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delicious meal.

Caramelized Pork Tenderloin with Honey, Sesame, and Cilantro

Yields two servings.
Cooking pork tenderloin is a forgotten art. Everyone has a noteworthy steak recipe or beef roast recipe “to die for.” But whoever gloats about their pork tenderloin recipe? The tenderloin is part of the loin, and, typically, it is individually packaged. Because there is minimal fat on the tenderloin, a small amount can be very versatile and used extensively, especially in stir fry dishes, or cut and flattened as medallions.

  • ½ cup HOMEMADE BEEF STOCK
  • Honey, Sesame, and Cilantro Marinade
  • ¼ cup HONEY
  • ¼ cup SESAME OIL
  • ¼ cup SOY SAUCE
  • ½ cup PINEAPPLE JUICE
  • ¼ cup FRESH CILANTRO, chopped
  • 1 tablespoon FRESH GARLIC, peeled and minced
  • 1 teaspoon GINGER POWDER
  • 1 2-pound BONELESS PORK LOIN ROAST
  • 1 tablespoon CORNSTARCH
  • 2 tablespoons COLD WATER
  • 2 ORANGE SLICES, garnish
  • 2 sprigs FRESH PARSLEY, garnish

Prepare Beef Stock and set aside.

Preparing Honey, Sesame, and Cilantro Marinade: Mix marinade ingredients in a large bowl. Add pork loin, refrigerate, and marinate overnight, turning over at least once. Preheat oven to 325°F. Remove loin from marinade (reserve marinade) and rub with the brown sugar.

Next caramelize loin on all sides in a large sauté pan over medium-high heat. Remove meat loin, place in a heavy, ovenproof pan, and add reserved marinade. Cover pan and cook in the oven for about one hour, or until internal temperature of meat registers 170°F., on a meat thermometer.

Remove meat from pan, place on a serving platter, and keep warm. Strain cooking liquid and skim off fat. Place liquid and beef stock in a small saucepan and bring to a boil. Mix cornstarch and cold water until a paste is formed. Using a wire whisk, slowly whip cornstarch mixture into pan (if you use too much cornstarch, your sauce will be too thick; thus, you should add the cornstarch gradually, until the sauce reaches the desired consistency). Heat sauce slowly until it thickens.

Serve pork loin family style, garnished with orange slices and parsley sprigs. Place the sauce on the side, along with any side dish accompaniments. Snuggle up with your lover and enjoy your delicious meal.

“A mysterious, sensual, and inviting set table can have a stunning effect. It’s important to routinely tell your partner that you desire them by way of your actions and your words.”
– Lonnie Lynch

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