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The Valentines Day dinner: Steak, wine and a little bit of love.

Valentine’s Day is always a fine dining restaurant for us. There’s a certain appeal about restaurant food that you can’t argue. The plating, the ambience, the cut of meat, the rich sauces; it’s the whole package. Replicating this restaurant quality food at home is something I obsess. I go great leng
Course Main Course
Cuisine english
Cook Time 1 hour
Total Time 1 hour
Servings 2 serving
Author Jane Jojo

Ingredients

  • 2 numbers chicken breast

Chicken Marinade

  • ½ tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 teaspoon salt
  • 2 - 3 tablespoons parsley
  • 2 tablespoons garlic , crushed
  • 3 tablespoons dijon mustard
  • as required olive oil

For the Sauce

  • 1 teaspoon garlic
  • 4 - 5 mushrooms Sliced (optional)
  • as required butter
  • 4 - 5 Shallots Peeled
  • pinch oregano a
  • ½ cup demi glace
  • as required salt .

Instructions

  • Slice chicken breast through the middle so that you end up with two sheets of half thickness. Mix all the ingredients for chicken marinade, make it a paste and then coat the chicken. Marinate these chicken breasts for minimum 2 hrs. (overnight for best results)
  • Grill the chicken right the next day for the lunch or dinner. I used a pan grill but a proper barbequed grill is the best. Use low heat and longer duration keeping in mind that you should flip the meat only once or twice.
  • While that’s in the grill, let's get the sauce ready
  • Boil demi glace in water as per the packet instructions. The concentrate levels may vary. So be careful.
  • After the sauce boils, keep it in simmer to thicken.
  • Now in a cast iron or steel pan, add butter or oil and heat it up.
  • Slice mushrooms. Add shallots, garlic and mushrooms. No need to slice shallots and garlic.
  • Sautee and when its starts to brown, add oregano and salt
  • Now add the sauce to the pan and mix them up really well. Allow it simmer at very low heat. The warmth of the sauce is very much needed.
  • Plate up by taking the chicken from the grill and pour the sauce over the meat.
  • Serve with side of veggies or roasted potatoes.
  • There you go.

Notes

Chefs make demi-glace from scratch. It’s a lot of work. Here’s a video.
I’ve put in an approximate time. It all depends on how long you grill. But it shouldn’t take more than an hour.