Episode 44 | The easiest two-course dinner to keep her coming back for more. #steak #dinner #food #yummy #dessert What are my options? - The first course is fillet steak served with green pepper sauce, baby carrots, asparagus, triple-cooked coin chips, spinach puree, and parsley oil. - The second course is a spring/summer tart filled with poached apricots, vanilla cream, mint gel, apricot gel, almond sponge cake, meringue and lemon ice cream. Which should you choose? - The first course is relatively easy to make. It requires organisation in managing your hot plates and getting the correct internal temperature for the fillet. I always suggest one backup portion and trial with the fillet to see the perfect cooking time as every oven is slightly different. My oven temperature is 200°C/392°F for 3 minutes, and it comes out medium rare for 10 minutes of rest. Difficulty = Medium - For the tart, it's more technical, but you could simplify some of the elements. For instance, you replace the ice cream with a store-bought flavour, like vanilla or sorbet. For pastry shells, you could also simplify by using moulds rather than tart rings. Difficulty = Medium to technical Who should you serve this to? - The fillet steak dinner, I would recommend at most four people as it becomes more difficult to manage the hot elements. - The apricot tart could be served to several people. What is my favourite plate? I love the apricot tart; it is so fantastic and fresh with really nice textural elements. The steak dinner is a bit more classic; nonetheless, it is still a nice dinner alongside a good wine. - @cedriklorenzen