A Supper for Sweethearts

St. Eve’s in Ho-Ho-Kus is long-regarded as one of the most romantic restaurants in the area, so we just had to have chef/owner Steve Christianson create a sexy menu just for BERGEN readers. Trust us—this three-course meal for two is the perfect date night in with your honey.




BABY BEET SALAD WITH GOAT CHEESE AND CANDIED PISTACHIOS

Yields: 2 servings

INGREDIENTS

  • ½ lb. assorted baby beets (yellow, purple, orange)
  • ½ cup balsamic vinegar
  • 1 cup water n 3 Tbsp. sugar
  • 2 Tbsp. white vinegar
  • 1 Tbsp. salt n 3 Tbsp. goat cheese
  • 1 clementine, peeled and sectioned
  • 1/8 cup peeled pistachios
  • Arugula, for garnish
  • Sea salt to taste

DIRECTIONS

Mix 2 Tbsp. sugar, balsamic vinegar and half the water into a pan and cook it halfway down for a few minutes until it’s a syrup consistency; it’s done when it sticks to your finger. Let cool.

Cook beets in a stock pot with lightly-salted water, remaining 1 Tbsp. sugar, salt and white vinegar for 10-15 minutes, until fork tender. Leave at room temperature to soak in the flavor.

Place pistachios dry on a pan. Throw them in the oven at 300°F for about 8 minutes, until golden brown; watch them closely to make sure they don’t burn.

Break cheese and sprinkle cheese, clementine and toasted pistachios onto beets. Drizzle balsamic syrup on the salad and finish with a dash of sea salt. Garnish with arugula.

PEPPERCORN-CRUSTED FILET MIGNON WITH MUSTARD-HERBED BUTTER AND ROASTED POTATOES

Yields: 2 servings

INGREDIENTS

  • 2 10 oz. pieces of filet mignon
  • 1 Tbsp. pink peppercorn
  • 1 Tbsp. black peppercorns
  • 1 Tbsp. white peppercorns
  • 1 Tbsp. olive oil
  • ½ cup butter
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. whole grain mustard
  • ½ pound fingerling or red bliss potatoes
  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • Chopped rosemary to taste
  • Chopped thyme to taste
  • Salt to taste 

DIRECTIONS

For the filet mignon:

Preheat oven to 375°F. Season beef with salt and peppercorns. Put the meat peppercorn-side down in a hot oiled non-stick pan. Once browned, flip and do the same on the other side, then bake in oven for 12-15 minutes. Meanwhile, mix butter, Dijon mustard and whole grain mustard in a bowl with chopped rosemary and thyme. Top the meat with the butter.

For the potatoes:

Wash potatoes and cut them in half lengthwise. Sautee potatoes in olive oil until brown and crispy. Turn potatoes over, add shallots and garlic and fresh thyme and/or rosemary and toss. Finish by baking the potatoes in the oven for an additional 10-15 minutes.

Plate filet mignon with potatoes and serve.

BLACKBERRY AND PEAR COBBLER

Yields: 2 servings

INGREDIENTS

  • ½ cup flour
  • 2 tsp. sugar
  • 1 tsp. cornstarch
  • 1 tsp. baking powder
  • 4 Tbsp. butter, cut into cubes
  • 4 Tbsp. buttermilk
  • ½ tsp. vanilla extract
  • 1 cup blackberries
  • 1 soft pear, peeled and chopped
  • Vanilla ice cream or whipped cream, to serve

DIRECTIONS

For the topping:

Mix flour, 1 tsp. sugar, baking powder, butter and buttermilk in a bowl. Roll out until crumble is about 1/3-inch thick.

For the fruit:

In a separate bowl, mix together blackberries, pear, the remaining sugar, cornstarch and vanilla.

Spoon fruit into 2 6-ounce baking dishes. Cover with the rolled out topping and bake at 375°F for 25-30 minutes, until golden brown. Top with fruit (optional) and serve warm with a scoop of vanilla ice cream or whipped cream on top.

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