This romantic three-course meal brings restaurant elegance to your kitchen without the stress. It starts with a silky, no-bake burrata and roasted tomato starter, moves to a pan-seared steak with a red wine pan sauce and creamy mashed potatoes, and finishes with a decadent chocolate lava cake for two. Each dish is designed to be made ahead or finished quickly, so you can spend more time with your date and less time at the stove.
Ingredients
- For the Burrata Starter:
- 2 cups (300 g) cherry tomatoes, halved
- 2 tbsp (30 ml) olive oil, plus extra for drizzling
- 1 clove garlic, thinly sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 oz (115 g) burrata cheese, at room temperature
- 1 tbsp (15 ml) balsamic glaze
- 8–10 fresh basil leaves
- 1 slice sourdough or baguette, grilled or toasted
- For the Steak and Potatoes:
- 2 (8 oz / 225 g each) boneless ribeye or sirloin steaks, about 1 inch thick
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 sprigs fresh thyme
- 1 clove garlic, smashed
- 1/2 cup (120 ml) dry red wine (like Cabernet Sauvignon)
- 1/2 cup (120 ml) beef broth
- 1 lb (450 g) Yukon Gold potatoes, peeled and quartered
- 4 tbsp (60 g) unsalted butter, softened
- 1/4 cup (60 ml) heavy cream, warmed
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- For the Chocolate Lava Cakes:
- 4 oz (115 g) semi-sweet chocolate, chopped
- 1/2 cup (115 g) unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp salt
- 1/4 cup (30 g) all-purpose flour
- 1 tbsp (15 g) cocoa powder, for dusting
- 1/2 cup (60 g) fresh raspberries, for serving (optional)
- Powdered sugar, for dusting
Instructions
- Start the lava cakes (can be done up to 2 days ahead): Preheat oven to 400°F (200°C). Butter two 6-oz (180 ml) ramekins and dust with cocoa powder. Melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- In a separate bowl, whisk eggs, egg yolks, sugar, and salt until pale and slightly thickened, about 2 minutes. Gently fold in the melted chocolate mixture, then sift in the flour and fold until just combined. Divide batter between ramekins. If making ahead, cover and refrigerate. When ready to bake, place ramekins on a baking sheet and bake for 12–14 minutes, until the edges are set but the center jiggles slightly.
- Roast the tomatoes: Toss cherry tomatoes, olive oil, garlic, salt, and pepper on a small baking sheet. Roast at 400°F (200°C) for 15–20 minutes, until soft and slightly caramelized. Set aside.
- Make the mashed potatoes: While tomatoes roast, place potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and return to pot. Mash with butter, warm cream, salt, and pepper. Keep warm over low heat, covered.
- Cook the steaks: Pat steaks dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add steaks and cook without moving for 4–5 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium (USDA FSIS safe minimum for whole cuts of beef). In the last minute, add butter, thyme, and garlic, and baste the steaks with the foaming butter. Transfer steaks to a plate, tent with foil, and rest for 5 minutes.
- Make the red wine pan sauce: Pour off excess fat from the skillet, leaving about 1 tablespoon. Add red wine and scrape up browned bits with a wooden spoon. Boil until reduced by half, about 2 minutes. Add beef broth and simmer until slightly thickened, about 3 minutes. Season with salt and pepper to taste. Keep warm.
- Assemble the starter: Place burrata on a plate, top with roasted tomatoes, drizzle with balsamic glaze and a little olive oil, and scatter basil leaves. Serve with grilled bread.
- Finish the lava cakes: Bake the lava cakes while you eat the main course, or after. Let them rest for 1 minute, then run a knife around the edge and invert onto plates. Dust with powdered sugar and serve with raspberries.
Tips
- For the lava cakes, the centers should be slightly jiggly when you shake the ramekin. Overbaking will give you a solid chocolate cake—still delicious, but not lava. If you refrigerated them, add 2 minutes to the baking time.
- Use a meat thermometer for the steaks to avoid guesswork. Pull them off the heat at 140°F (60°C) for medium-rare, as they will rise about 5°F while resting.
- If you don’t have red wine, substitute with extra beef broth plus 1 tablespoon of balsamic vinegar for acidity. The sauce will be slightly less complex but still good.
- To save time, roast the tomatoes and make the mashed potatoes earlier in the day. Reheat the potatoes gently with a splash of milk, and keep the tomatoes covered at room temperature.
Serving Suggestions
Serve the burrata starter with a crisp green salad dressed in lemon vinaigrette. For the main, add a side of sautéed green beans or asparagus. The lava cake pairs beautifully with a scoop of vanilla ice cream or a dollop of crème fraîche. A light-bodied red wine like Pinot Noir complements the steak and the chocolate.
Variations
Swap the steak for chicken breasts (cook to 165°F / 74°C) or a thick salmon fillet (cook to 145°F / 63°C) and use a white wine pan sauce. For a vegetarian main, replace steak with portobello mushrooms, seared and simmered in the same red wine sauce. The burrata can be replaced with fresh mozzarella, and the lava cakes can be made with white chocolate and a raspberry center.
Storage and Reheating
Leftover steak and potatoes keep in the refrigerator for up to 3 days. Reheat the steak gently in a skillet with a splash of broth to avoid drying it out. The mashed potatoes reheat well in the microwave or on the stovetop with a little extra cream. The lava cakes are best fresh, but you can bake them, let them cool completely, and store in an airtight container for 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warm. The roasted tomatoes can be refrigerated for 3 days and served cold or at room temperature.
Frequently Asked Questions
Can I make the lava cakes ahead of time? Yes, assemble the batter in ramekins, cover, and refrigerate for up to 2 days. Bake straight from the fridge, adding 2 minutes to the baking time. They can also be frozen for up to 1 month; bake from frozen at 350°F (175°C) for 18–20 minutes.
What if I don’t have burrata? Use fresh mozzarella, but drain it well and let it come to room temperature. The texture will be less creamy, but it still works. Alternatively, use ricotta mixed with a little cream.
How do I know when the steak is done without a thermometer? A thermometer is the only reliable way. For medium-rare, the steak should feel like the fleshy part of your palm when you touch your thumb to your ring finger. But this is not foolproof; invest in an instant-read thermometer.
Can I use a different cut of steak? Yes, any tender cut like filet mignon, strip steak, or even flank steak works. Adjust cooking time accordingly—thinner cuts need less time. For tougher cuts like flank, slice against the grain.
My lava cake stuck to the ramekin. What went wrong? Make sure you butter the ramekins thoroughly, using a pastry brush to coat every surface, then dust with cocoa powder and tap out excess. Let the cakes rest for exactly 1 minute before inverting.
Can I skip the alcohol in the pan sauce? Yes, replace the red wine with additional beef broth and add 1 tablespoon of balsamic vinegar to mimic the acidity. The sauce will be slightly less rich but still delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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