A Meal Just For Two

Chef Marc Meyer has the perfect recipes for a romantic meal at home.

Meyer, the executive chef at Five Points restaurant in New York City, has created a delicious three-course meal for two that is easy to prepare – and it only cost $30.

Menu:
Blanched Asparagus With Lemon, Olive Oil And Parmesan
Rib-Eye For Two With Rosemary Roasted Yukon Gold Potatoes
Caramelized Banana Tart

NOTE: All recipes serve 2

ROASTED ASPARAGUS

Ingredients:
1 bunch asparagus, trimmed
1/4 cup extra virgin olive oil
juice of half a lemon
grated parmesan to taste

Method:

1. Bring a pot of water with a steamer insert to a boil and steam the asparagus just until tender, 6-7 minutes
2. Remove to warmed serving plates and season with salt and pepper.
3. Tableside: dress the asparagus with olive oil, lemon and parmesan to taste.

Ingredients (steak):
1 1/4 lb. (20-22 oz) rib-eye
2 tablespoons coarse salt
1 tablespoon cracked black pepper
1/4 cup of olive oil

Ingredients for the relish:
1 small red onion, diced small
1/4 cup red wine vinegar
1 tablespoon extra virgin olive oil
salt and pepper

Ingredients for the potatoes:
3 Yukon gold potatoes
salt and pepper
extra virgin olive oil
sprig of rosemary, chopped

Method:

1. Preheat oven to 325 degrees. Mix all the ingredients for the relish together, taste and correct seasoning with salt and pepper. Reserve.
2. Bring salted water and potatoes to a boil and blanch until fork tender.
3. Remove the potatoes, cut them in half, toss with the chopped rosemary, salt, pepper and olive oil to taste on a baking sheet and bake, face down, for 15 minutes.
4. Rub the steak with the salt and pepper and let it sit as the pan heats over a medium-high flame. When the oil is smoking, slip the steak in and cook for 5 minutes without moving, lower flame to medium and cook two minutes more. Raise heat to medium high, flip steak, and cook for another six or seven minutes. Reduce heat and cook until desired level of doneness, about 5 minutes for medium rare.
5. Place the steak over the potatoes, dress with the relish and serve.

Ingredients:
puff pastry
2 bananas, peeled and sliced
2 tablespoons sugar
confectioner's sugar to garnish

Method:

1. Preheat oven to 325. Cut two rounds of puff pastry (about 5 inches in diameter) and transfer to a baking sheet. Dot the round with the tines of a fork and then place another baking sheet on top of them. Bake for 10 minutes and allow to cool.
2. Shingle the sliced bananas on the puff pastry, sprinkle liberally with sugar and cook with a hand torch or under a broiler until caramelized. Sprinkle with confectioner's sugar and serve.

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