Recipes for a Romantic Valentine's Dinner by Chef Yerika Muñoz
Valentine's Day is a perfect opportunity to surprise your loved one with a unique and loving gastronomic experience. These recipes combine refined techniques and contemporary Mexican flavours to create an unforgettable menu. Dare to cook with passion!
Main Course: Beef Filet in Jamaican Sauce with Sweet Potato Puree and Sautéed Vegetables
An elegant dish that fuses tradition and sophistication.
Ingredients (2 servings)
For the beef fillet:
2 beef fillets (200 g each, ribeyeIt is an or filet mignon).
1 cup dried hibiscus flowers.
1 cup red wine.
1/2 cup beef stock.
2 tablespoons brown sugar.
1 sprig of fresh rosemary.
2 cloves garlic, finely chopped.
Salt and pepper to taste.
Olive oil.
For the sweet potato puree:
2 medium sweet potatoes, peeled and cooked.
1/4 cup heavy cream.
2 tablespoons of butter.
1/2 teaspoon of ground cinnamon.
Salt and pepper to taste.
For the sautéed vegetables:
6 green asparagus.
1 carrot cut into thin strips.
1 zucchini cut into strips.
1 tablespoon olive oil.
Salt and pepper to taste.
Preparation
1. Hibiscus sauce:
Boil the hibiscus flowers in 2 cups of water for 5 minutes. Strain and reserve the liquid.
In a frying pan, heat olive oil and sauté the garlic.
Add the red wine and reduce by half.
Add the beef stock, hibiscus liquid, brown sugar and rosemary. Cook over low heat until thickened. Remove the rosemary before serving.
2. Beef Steaks:
Season the fillets with salt and pepper.
Seal in a hot pan with olive oil, cooking to the desired doneness (ideally medium doneness).
Let the fillets rest for 5 minutes before serving.
3. Sweet Potato Puree:
Mash the cooked sweet potatoes and mix them with the heavy cream, butter, cinnamon, salt and pepper.
Beat until smooth and homogeneous.
4. Sautéed Vegetables:
Heat the olive oil and sauté the asparagus, carrots and zucchini for 3-5 minutes.
Season with salt and pepper.
Mounting
Serve the sweet potato puree as a base on the plate.
Place the beef fillet on the puree and cover with the hibiscus sauce.
Arrange the sautéed vegetables on the side. Garnish with a sprig of fresh rosemary.
Tips from Chef Yerika Muñoz:
Add a spicy touch to the sauce with a chipotle chile in adobo.
Use a cooking thermometer to achieve perfect doneness of the steak.
Accompany this dish with a Malbec or Syrah red wine.
Dessert: Chocolate and Raspberry Tart with a Touch of Mezcal
The perfect balance between sweetness, acidity and a Mexican touch.
Ingredients (4 servings)
For the base:
150 g crushed chocolate cookies.
50 g melted butter.
For the chocolate filling:
200 g dark chocolate (70% cocoa), chopped.
1/2 cup whipping cream.
2 tablespoons of mezcal.
For the raspberry topping:
1 cup fresh raspberries.
2 tablespoons of sugar.
1 tablespoon lemon juice.
Preparation
1. Cake Base:
Mix the crushed cookies with the melted butter.
Press mixture into individual tart pans. Refrigerate for 15 minutes.
2. Chocolate Filling:
Heat the whipping cream until it begins to boil.
Pour over the chopped chocolate and mix until you obtain a smooth cream.
Add the mezcal and mix well. Fill the bases with this mixture and refrigerate for at least 1 hour.
3. Raspberry Topping:
Cook the raspberries with the sugar and lemon juice over low heat until slightly thickened. Allow to cool.
Mounting
Place a layer of the raspberry topping on each tart.
Garnish with fresh raspberries and a mint leaf.
Tips from Chef Yerika Muñoz:
Use springform pans to make it easier to remove cakes from the pan.
Serve with a scoop of homemade vanilla ice cream for a special touch.
If you don't have mezcal, you can substitute it with raspberry liqueur or leave it out for a non-alcoholic version.
These two dishes combine the best of contemporary Mexican cuisine with classic techniques, creating an unforgettable Valentine's Day menu. Cooking for someone special is an act of love, and these recipes are designed to make every bite a magical moment. Dare to conquer hearts from your kitchen!
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