Dinner in Bed

While breakfast in bed is a nice surprise, I contend that a fancy dinner in bed is the true height of luxury and hedonism. Now, I’ll admit that eating out instead of cooking is nice when you’re looking to inject some romance into a relationship. But can you go to that hoity-toity restaurant in your pajamas? Heck, no! Not even if they’re silk. And contrary to what some people think, you don’t have to make complicated, time-consuming dishes to have a wonderfully decadent meal.

My husband and I enjoyed dinner in bed for our Sunday evening meal. I was originally planning it as a Valentine’s Day surprise, but some last-minute errands cropped up. So it just worked better to wait for the weekend.

Karl and I enjoyed Ribeye Steak with Bourbon Cream Sauce, Buttermilk Mashed Potatoes, Yellow and Green String Beans, and handmade Chocolate Covered Cherries. As for a wine pairing, I’m not much help. Most of my spirit consumption is confined to cooking with it. We enjoyed Knudson’s sparkling cherry juice. It was an excellent accompaniment.

Get your ingredients together and allow the steak to come to room temp. To time everything, start cooking with the mashed potatoes. They take the longest prep time. I used 4 potatoes. I wanted leftovers. When making the mashed potatoes substitute buttermilk for sweet (reg.) milk. Once your potatoes are in the pot, prepare the beans for your favorite cooking method. Heat a heavy-duty non-stick or cast iron skillet for the steak. When the pan is hot enough melt 1 tbsp. butter. Salt and pepper both sides of your steak. I cooked one steak that weighed approx. 1 lb. and was 1” thick. If you enjoy a medium-rare steak, cook each side only until it has a nice brown color. Wrap it in foil and allow it to rest. A warm, not hot, oven will keep it from getting cold. The mashed potatoes can join it while you make your sauce. Remove the steak skillet from the heat before adding any alcohol to it. Two tbsp. of bourbon is enough. Return the skillet to a low heat setting. Stir the bourbon into the browned butter and steak juices. Let it cook until the alcohol smell mellows. Add ½ - ¾ c. cream and stir gently until the bourbon-butter mixture blends into the cream.

It may be plating for amateurs, but I cut the steak in half, placed each on a bed of mashed potatoes, poured the sauce over both, and placed the beans on the plates. You will notice the sauce isn’t as thick as gravy. It may creep into your beans. However, it’s yummy on the beans too, so don’t worry about it.

You have my permission to invent as many special occasions as you like just so you can celebrate with dinner in bed. I might invent one tomorrow.

The Project Queen