Simple Valentine’s Day dinners: Steak Frites with Garlic & Thyme Butter plus Hot Smoked Salmon Fettuccini

There’s an old saying that goes “the way to the heart is through the stomach”, so this Valentine’s Day, whether you’re celebrating with your partner, friends, or family, why not serve up a simple but delicious dinner made with love.

Courtney Roulston shared her tips for the perfect romantic meal that’s easy to make.

Hot Smoked Salmon Fettuccini with Capers, Lemon & Dill

Serves: 2 portions

Ingredients

• 1 x 150g Coles Hot Smoked Salmon, skin removed, flaked into chunks
• 200g Cucina Matese Fettuccini
• 2 tablespoons olive oil
• Sea salt and black pepper to taste
• ½ brown onion, chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon baby capers
• 1 tablespoons dill (Can also be parsley, thyme or chives if you don`t like dill)
• 120ml thickened cream
• 1 lemon

Method

1. Bring a pot of salted water up to the boil. Add the fettuccini and cook for 8-10 minutes, or until al dente. Drain the pasta, reserving 1 cup of the cooking water.
2. Meanwhile heat the oil in a frying pan over a medium heat. Cook the onion and garlic for 1-2 minutes, or until fragrant. Add in the capers and cook for a further minute.
3. Pour in the cream, then add in the drained pasta, along with a dash of the reserved cooking water. Toss until the sauce becomes silky and coats the pasta.
4. Scatter in the flaked salmon, dill, half the lemon zest and a squeeze of juice. Place into serving bowls and garnish with black pepper, lemon zest and a few dill sprigs.

Steak Frites with Garlic & Thyme Butter

Makes: 2 Portions

Ingredients

• 1 x 450g pack Coles Beef Eye fillet
• 3 large potatoes, washed, cut into thin chips
• 3 tablespoons olive oil
• Sea salt to taste
• 4 cloves garlic, skin on, gently crushed
• 6 sprigs thyme
• 60g butter

Method

1. Pre heat the oven to 180C. Take the steaks out of the fridge 30 minutes before cooking. Remove steaks from the packaging and pat dry with paper towel.
2. Place the sliced potatoes onto a lined oven tray and drizzle with 2 tablespoons of oil and a pinch of salt, Bake in the oven for 40 minutes, or until golden and crisp-giving them a toss every 10 minutes to keep them evenly cooking.
3. Heat a frying pan over a medium heat. Rub the steaks with the remaining oil and season with a pinch of salt. Cook the steaks for three minutes on the first then turn over. Add in the garlic, thyme and butter and continue to cook for a further two minutes, or until the steak is golden on the outside. Tilt the pan and once the butter is foaming and fragrant with thyme and garlic, spoon it over the steak continually for 1-2 minutes, or until the steak has a nice golden crust. Remove the steaks from the pan and allow to rest for five minutes.
4. Place the steaks onto serving plates with the butter spooned over. Serve with chips on the side and a fresh green salad.

Courtney Roulston regularly appears on Sunrise for Cooking with Coles. Watch Sunrise from 5.30am weekdays and Weekend Sunrise from 7am Saturday and Sunday or catch up anytime on 7plus.