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Valentine’s Date-In Favorites

Valentine’s Date-In Favorites

I must confess that I have never been a Valentine’s Day fan.   The chocolate hearts seem cheesy, I don’t need a teddy bear bigger than myself, and as beautiful as roses are….let’s face it….all they do is die!!  But, I know for many people, they enjoy lavishing their loved ones with gifts and going on a nice date. And, that’s great!   Celebrating the love you have for someone and doing something nice for them is a wonderful thing.  I just think we should do that EVERYDAY, not just on Valentine’s day (and thus my mediocre feelings towards the holiday).  But, I’ll get off my soap box and get back to the real reason for this post….Valentine’s Day Date-in Dinner!  I’ve mentioned before that with 4 kids, we don’t get out much for dates, but rather have Date night “in”.   Here are two of our favorite dishes that you can easily prepare for you Valentine that will rival any restaurant in flavor and taste, all without battling the crowds.


Seared Filet Mignon with sautéed Lemon-Butter Mushrooms

2 Mushrush Family Meats Filets (Our Ribeye steaks or KC strips are great as well!)

1 carton Portabella Mushrooms

4 Tablespoons butter

1 Tablespoon lemon juice

Herbs – Thyme, parsley or rosemary, to taste

  1. Preheat your oven to 350 degrees.
  2. Using a cast iron skillet, preheat the skillet on your stove until it is good and hot.
  3. Melt 2 T of butter in the skillet and season with any herbs you like (rosemary, thyme, garlic, etc). Sear each side of the steak for 2 minutes, then immediately place the cast iron skillet directly into the pre-heated oven.  Bake for 8-10 minutes for a medium rare steak, a little longer if you prefer your steak a little more done.
  4. While the steak is cooking, melt the other 2 T of butter in a large skillet.  Add lemon juice and stir.  Stir mushrooms (either whole or sliced) and cook for 5-7 minutes, stirring occasionally.
  5. When the steak is done, remove it from the oven and let rest at least 5 minutes.  Serve with lemon butter mushrooms.



Creme Brulee with fresh Raspberries

1 cup heavy cream

2 Tablespoons plus 1/3 cup sugar

2 extra large or jumbo egg yolks

½ teaspoon vanilla

  1. Preheat oven to 300 degrees.  Prepare some boiling water.
  2. In a saucepan over medium heat, combine cream and 2 T sugar.  Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes.  Set aside.
  3. In a bowl, beat egg yolks and vanilla until smooth and light.  Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended.  Strain mixture through a fine sieve into a bowl.  Divide mixture among four 4 oz ramekins.
  4. Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins.  Cover pan loosely with aluminum foil.  Bake until custard is just set, about 25 minutes.  Chill for 2-3 hours.
  5. Sprinkle remaining sugar evenly over top of cooled custards.  With a cooking torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly.  Serve immediately surrounded by fresh berries.


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