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30 Minute Countdown to a Romantic Dinner for Two

Jumbo Shrimp with Sweet and Tangy Cocktail Sauce

Chateaubriand with Roasted Garlic Mashed Potatoes, Roasted Vegetable Medley

and Merlot Mushroom Demi-Glace. Served with Merlot Wine

Chocolate Molten Lava Cakes with Fresh Raspberries and Whipped Cream

Shopping List: (This will be enough to make this dinner twice for 2.)
  • 1 box Jumbo Cooked Shrimp #1722
  • 1 jar Sweet & Tangy Cocktail Sauce #1740
  • 1 box Chateaubriand Roasts (2/10oz) #770
  • 1 jar Omaha Steaks All Natural Seasoning #1141
  • 1 box Roasted Vegetable Medley #1518
  • 1 box Roasted Garlic Mashed Potatoes #1478
  • 1 box Mushroom Demi-Glace #1680
  • 1 box Chocolate Molten Lava Cakes #1766
  • 1 Lemon, cut into wedges
  • 1 bunch Parsley
  • 1 bunch Fresh Rosemary
  • 1 can Whipped Cream
  • 1 bunch Fresh Mint
  • 1 bottle of Merlot Wine

1 Day Before: Place one 10oz Chateaubriand Roast in refrigerator to thaw over night or use quick thaw method by placing vacuum packaged roast in cold water for 45-60 minutes.

Preheat oven to 450°F.

30:00 - Remove thawed Chateaubriand and liberally sprinkle with Omaha Steaks All Natural Seasoning.

28:00 - Place seasoned roast on a roasting pan and place in preheated oven set timer for 19 minutes for medium rare roast (allow additional time for more done roasts).

27:00 - Open bag of Cooked Jumbo Shrimp and remove desired portion of shrimp placing in a large bowl of cold water.

26:00 - For Mushroom Demi-Glace, place one sealed cup under running water to loosen packaging. Remove lid and film covering cup. Turn cup upside down and apply pressure to center of cup with thumbs while holding edges to remove sauce from cup. Place in saucepan over low heat.

24:00 - Prepare serving plate for shrimp, by spooning on a dollop of cocktail sauce, and placing lemon wedges on plate. Prepare a few sprigs of parsley for garnish.

22:00 - Set the table. Light candles. Open bottle of wine and pour 2 glasses.

16:00 - Cut slit in plastic film covering 1 tray of Roasted Garlic Mashed Potatoes and 1 tray of Roasted Vegetable Medley. Microwave on high for 5 minutes.

11:00 - Remove plastic from both trays and stir well. Return just potatoes back to microwave. Microwave on high for 1 minute.

9:00 - Remove shrimp from water, rinsing well and arrange shrimp on prepared plate.

7:00 - Remove Chateaubriand Roast from oven and place on cutting board to rest for 5 minutes.

6:00 - Add 2 tablespoons of Merlot to the sauce pan with Mushroom Demi-Glace and stir well. Remove sauce from heat.

5:00 - Return both potato and vegetable trays to microwave. Microwave on high for 1 minute.

4:00 - Remove plastic film covering 2 Chocolate Molten Lava Cakes. Turn cakes upside down on 2 small microwave safe plates. Loosen from cup by applying pressure to center of cup with thumbs while holding the edges. Do not remove the cups.

3:00 - Remove potatoes and vegetable trays from the microwave. Place plates with the 2 Chocolate Molten Lava Cakes in the microwave. Set microwave for 1 minute and 5 seconds but do not start microwave yet.

2:00 - Slice Chateaubriand Roast into 4 slices. Plate 2 slices on each plate. Place a serving of Roasted Garlic Mashed Potatoes and Roasted Vegetable Medley on each plate. Ladle the Merlot Mushroom Demi Glace over the sliced Chateaubriand. Garnish each plate with a fresh rosemary sprig.

00:00 - Bon Appetite! When ready for dessert, push start button on the microwave. Once heated, remove cups from the Chocolate Molten Lava Cakes and garnish with a dollop of whipped cream, fresh raspberries and a mint sprig.

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