A “g private dining menu” is best treated as a polished, restaurant-style dinner you can prepare at home: seared steak with a red-wine pan sauce, crisp potatoes, and a simple green salad, followed by a make-ahead chocolate pot de crème. This flexible three-course menu balances rich flavors with fresh ones, and much of the dessert and prep can be done before guests arrive.

Ingredients

For the chocolate pot de crème
1½ cups (360 ml) heavy cream
½ cup (120 ml) whole milk
5 oz (140 g) semisweet chocolate, finely chopped
4 large egg yolks (about 72 g)
¼ cup (50 g) granulated sugar
⅛ tsp (0.5 g) fine salt
½ tsp (2.5 ml) vanilla extract
2 cups (480 ml) hot water, for the baking dish
For the salad
5 oz (140 g) baby arugula or mixed greens
1 small shallot (25 g), finely minced
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
¼ cup (60 ml) extra-virgin olive oil
¼ tsp (1.5 g) fine salt, plus more to taste
⅛ tsp (0.3 g) freshly ground black pepper
For the steak and potatoes
4 boneless strip steaks, 8 oz (225 g) each, about 1 inch (2.5 cm) thick
1½ lb (680 g) baby potatoes, halved if larger than 1½ inches (4 cm)
2 tbsp (30 ml) olive oil, divided
1 tsp (6 g) fine salt, plus more for seasoning
½ tsp (1 g) freshly ground black pepper
2 tbsp (28 g) unsalted butter, divided
2 garlic cloves (6 g), lightly crushed
2 sprigs fresh thyme (about 2 g)
½ cup (120 ml) dry red wine
½ cup (120 ml) low-sodium beef broth
1 tsp (5 ml) Worcestershire sauce

Instructions

Make the dessert first. Heat the oven to 300°F (150°C). Put the chopped chocolate in a heatproof bowl. Warm the cream and milk in a saucepan over medium heat until steaming, with small bubbles at the edge; do not let it boil. Pour over the chocolate, leave for 2 minutes, then whisk until smooth.
In another bowl, whisk the egg yolks, sugar, salt, and vanilla until combined. Slowly whisk in about ½ cup (120 ml) of the warm chocolate mixture, then gradually whisk in the rest. Strain through a fine-mesh sieve into a jug and divide among four 4- to 5-oz (120- to 150-ml) ramekins.
Set the ramekins in a deep roasting pan. Pour hot water into the pan until it reaches halfway up their sides. Bake 30–38 minutes, until the edges are set and the centers still wobble slightly when gently shaken. Remove the ramekins from the water bath, cool for 20 minutes, cover, and refrigerate at least 2 hours before serving.
Roast the potatoes. Raise the oven to 425°F (220°C). Toss the potatoes with 1 tbsp (15 ml) oil, ½ tsp (3 g) salt, and the pepper. Arrange cut-side down on a rimmed baking sheet and roast for 30–35 minutes, turning once, until browned and tender when pierced with a knife.
Prepare the salad dressing. Whisk the shallot, vinegar, Dijon, remaining ½ tsp (3 g) salt, and olive oil in a small bowl. Refrigerate the dressing and greens separately so the leaves stay crisp.
Cook the steaks. Pat them dry and season all over with salt. Heat a heavy skillet over medium-high until hot, then add the remaining 1 tbsp (15 ml) oil. Sear the steaks in batches if needed, leaving space between them, for about 3–5 minutes per side depending on thickness and desired doneness. Add 1 tbsp (14 g) butter, garlic, and thyme during the final minute and spoon the foaming butter over the steaks. Check the thickest part with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Transfer to a warm plate and rest for at least 3 minutes; cook longer if you prefer a higher doneness.
Make the pan sauce. Pour off excess fat, leaving about 1 tsp in the skillet. Add the wine and scrape up browned bits; simmer 2–3 minutes until reduced by about half. Add broth and Worcestershire, simmer 3–5 minutes until lightly thickened, then whisk in the remaining 1 tbsp (14 g) butter. Taste and adjust seasoning.
Finish and serve. Toss the greens with just enough dressing to coat. Plate the salad as a first course. Serve each steak with potatoes and pan sauce, then bring out the chilled chocolate pots. The active work and cooking take about 2 hours 10 minutes in all, including the dessert’s required chilling time.

Tips

For even cooking, take the steaks out of the refrigerator about 20 minutes before searing, but do not leave them at room temperature longer than 2 hours. Dry surfaces brown better than damp ones.
Use a thermometer rather than relying only on timing; steak thickness and skillet heat vary. Sear in batches instead of crowding the pan, which can make the meat steam.
If you do not have strip steak, use boneless rib-eye or sirloin of similar thickness. Sirloin is leaner, so watch it closely; the sauce works with either cut.
For a dessert without a water bath, bake the custard in a shallow dish only if you are prepared for a firmer, less silky result. The water bath helps the eggs heat gently and reduces the chance of curdling.

Serving Suggestions

Serve the salad first, dressed at the last minute, then bring out the hot steaks and potatoes together. Warm dinner plates help keep the steak and sauce from cooling too quickly. A side of roasted carrots or sautéed green beans fits the menu if you want another vegetable; keep portions modest so the meal remains balanced. Put the sauce in a small jug for guests to add as they like. Finish with the chocolate pots straight from the refrigerator, optionally topped with a small spoonful of lightly whipped cream or a few raspberries.

Variations

For a vegetarian main course, replace the steak with thick slices of roasted cauliflower or seared portobello mushrooms and use vegetable broth instead of beef broth. The sauce will be lighter; add a teaspoon of soy sauce for savory depth if desired. For a more budget-friendly meat option, choose sirloin steaks and slice them across the grain after resting. The chocolate dessert can use bittersweet chocolate for a less sweet finish, though the texture may be slightly firmer. If you prefer a lighter starter, use lemon juice in place of half the vinegar and add thinly sliced pear or apple to the greens.

Storage and Reheating

Refrigerate cooked steak, potatoes, sauce, and any dressed salad within 2 hours; store them in separate airtight containers. Cooked steak and potatoes keep for 3–4 days in the refrigerator at 40°F (4°C) or colder. Reheat leftovers to 165°F (74°C), measured with a food thermometer; warm steak gently in a covered skillet with a splash of broth to reduce drying, and reheat potatoes in a 400°F (200°C) oven until hot. The chocolate pots keep covered for up to 3 days refrigerated. Keep undressed greens and dressing separate, and dress only what you plan to eat. Do not freeze the custards, as thawing can damage their smooth texture.

Frequently Asked Questions

Can I make the dessert a day ahead?
Yes. Prepare the pots, cover them once chilled, and refrigerate for up to 3 days. Add any cream or fruit garnish just before serving.

Can I cook the steaks in advance?
Steak is best cooked just before dinner because reheating can make it less tender. You can season it, make the dressing, and measure the sauce ingredients ahead, then sear the meat shortly before serving.

How can I tell when the chocolate pots are done?
The edges should look set, while the center should jiggle gently as one piece when the ramekin is nudged. They will firm further as they chill. If the centers ripple like liquid, bake for a few more minutes and check again.

What if I do not have ramekins?
Use four small oven-safe cups of similar volume and check them at the same time, since wider or shallower vessels may cook faster. Keep the cups in the water bath and avoid filling them to the brim.

Can the steaks be cooked to a different doneness?
Yes, but the required safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest. Use a thermometer and remember that recommendations for lower doneness do not meet that USDA FSIS minimum.

Can I prepare the dressing early?
Make it up to 2 days ahead and refrigerate in a sealed jar. Olive oil may turn cloudy when cold; let the jar sit briefly at room temperature and shake well before dressing the greens.

More recipes to cook

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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G Private Dining Menu: A Three-Course Dinner at Home