Food News with Ray Peake

In just over a week hearts will flutter and pound. Will he, won't she . . . telephone, send a card, ask me out, propose, send flowers? The possibilities are endless in affairs of the heart, as are ideas for what to cook for your boyfriend or girlfriend, husband, wife or significant other on Valentine's Day.

This is your last opportunity of the century to prepare the most romantic meal possible to show how much you care. Before we even begin to think about food it is important to look at the "small things" that will romantically enhance your meal. This involves using manytechniques used by restaurants to help to make a meal more special.

Dim the lights. You can never have enough candles.

They are readily available in a multitude of colours, sizes and scents so choosing should be easy.

Fill your dining area with them, the pupils of the eyes increase in candle light so you naturally look and feel romantic.

Play the music. Have "your song" on repeat on your stereo system or play any soft easy listening music you prefer.

My personal preferences include jazz and George Benson. Arrange the flowers. As well as the bouquet of flowers you have, of course, already given to your partner, you will need just a few more. They should be arranged in a small vase, or perhaps even a glass tumbler at the centre of the table.

Take the telephone off the hook. You really don't want this special evening to be interrupted by anyone for anything. So make sure you do this if you have a friend or relative who is prone to calling you and engaging you in lengthy conversations.

Your time this evening should be dedicated to your partner.

Plan a menu. Three courses is not only simple to achieve, it is also balanced and can last the whole evening. The recipe for the main course, pan fried fillet steak served with brandy cream pepper sauce, allows you to choose your own favourite appetiser and dessert.

Consider smoked salmon for the appetiser and possibly cheese and fruit to end the meal. You can delve into the box of chocolates you have given or received to go with coffee at the end of the meal. Pan Fried Steak Au Poivre THE French call it Steak Au Poivre, which translated becomes Peppered Steak.

You can make this dish as mild or as hot as you prefer but I would suggest you are conservative with the use of the black pepper unless Vindaloo Special is your chosen main course when visiting the local curry house.

Cooking steaks is not too dissimilar to boiling eggs. It is all down to timing and degrees of cooking.

2 fillet steaks(6oz-8oz)

Vegetable Oil

1 measure brandy

1 teaspoon course ground black pepper

1 Pinch Salt

1/3 pint double cream

I MAKE no apology for the fact that this is quite an expensive dish to make.

Expect to pay in the region of £6-£8 for the fillet steaks but you can't put a price on your partner's happiness.

If you are a student and have limited funds, you could substitute a good beefburger for the fillet steak and I am sure it will be equally appreciated.

HEAT a shallow frying pan that is coated with vegetable oil.

Season the steaks with freshly ground black pepper.

Cook the steaks for one minute on each side, ensuring the cooker isn't on too high or you will end up with a crispy outside and a red raw middle - although that is how some people like their steak.

Season steaks with a pinch of salt

Cook your steaks to your preferred degree - rare, medium or well done. To test how far your steak has cooked use the finger press technique.

Using your forefinger press gently into the steak. The more your finger goes into the meat, the less cooked it is and visible signs of blood indicate that it is still in region of medium- rare

COOKING THE BRANDY

CREAM PEPPER SAUCE

REMOVE the steaks from the pan and place them at the bottom of your warm oven.

Using the same pan empty any excess oil that may be remaining.

Add a few drops of water to the pan that will be infused with the remaining meat juices.

Add one measure of brandy to the pan.

Keep the pan at arm's length as the brandy will ignite with a large blue flame, which will extinguish itself within a few seconds.

Add A pint double cream, one teaspoon of course ground black pepper and a pinch of salt.

Stir the sauce and allow to "bubble" for two minutes

Pour over the steaks.

Serve with your partner's favourite vegetables.

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