Moore’s Dinner for Two
Forget to make Valentine’s Day dinner reservations? Planning a romantic evening at home? No worries. Treat your Valentine to an intimate Moore’s dinner for two! We’ve rounded up a few classic, but savory dinner recipes guaranteed to make it a memorable evening for you and your special someone.
The Moore’s Filet Mignon is one of our all-time favorite recipes—you can’t go wrong with a juicy filet marinated in Moore’s Original Marinade, cooked to perfection and topped with a flavorful blend of mushrooms and onions. Pair the steak with a scoop of Moore’s Ultimate Mashed Potatoes and a spoonful of Buttery Green beans to complete the meal.
Lastly, set the mood with some candles, wine and roses, and don’t forget to finish the meal with a sweet treat! We suggest trying Moore’s Panna Cotta with Teriyaki Glazed Berries for a decadent dessert. For more Valentine’s Day inspiration, check out our #MooreRomantic Dinners
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2 cups + 1 tsp. Moore’s Original Marinade
2 tbsp. butter
1 tsp. garlic, minced
1 white onion, sliced
½ lb. mushrooms, sliced
6 – 8oz. Filet Mignon
3 tbsp. olive oil
Salt and pepper to taste
Marinate filets in two cups of Moore’s Original Marinade for 30 minutes or more.
Preheat oven to 425 degrees.
While steaks are marinating, in sauté pan over medium heat, add butter and let melt.
Add onion, mushrooms, garlic and one teaspoon of Moore’s Original Marinade and cook for about 10 minutes or until soft and starting to brown. Put in bowl and set aside.
Season the filets with salt and pepper on both sides.
In large oven-proof sauté pan, not a non-stick, add one tablespoon of olive oil over medium-high heat. When the pan is hot, add 2 of the filets and sear for two minutes on each side.
Once seared, immediately place sauté pan with filets in preheated oven. Cook for 5-7 minutes depending on desired doneness.
Transfer filets to a clean plate and set aside.
Repeat steps 6 -8 with remaining filets.
Serve filets topped with mushroom and onion mixture.
5 lbs. red potatoes, cut into chunks
4 clove garlic, minced
1 T salt
1 dash ground black pepper
1 t paprika
1 t onion powder
1 t dried thyme
1 t dried basil
1 t dried oregano
½ cup butter, room temperature
2 t Moore's Original Marinade
2 cups milk
½ cup cheddar cheese, shredded
½ cup bacon, crumbled
1 bunch of green onions, chopped
Place potatoes into a large pot and cover with water. Season with salt, black pepper, paprika, onion powder, thyme, basil, and oregano. Bring to a boil over high heat.
Reduce heat to medium low, cover, and simmer until tender for approximately 25 minutes.
Drain and steam dry for a minute or two.
Mash potatoes until smooth.
Add milk, butter, garlic, cheddar cheese, and Moore's Original Marinade, then stir until smooth.
Stir in bacon and garnish with green onions.
1 lb. green beans
6 cups water
2 tsp. salt
3 tbsp. butter
1 tsp. Moore's Original Marinade
Dash of ground black pepper
¼ cup Parmesan cheese, grated
Prepare green beans by snapping off ends.
Add water to medium pot and bring to a boil.
Add green beans and cook uncovered for 5-7 minutes until tender.
Using pot holders, drain green beans in a colandar and then rinse with cold running water.
Melt butter in saucepan over medium heat then add Moore's Original Marinade, salt and pepper.
Stir in green beans for approximately 2-3 minutes until coated with sauce and warmed throughout.
Place on serving platter and sprinkle with grated Parmesan cheese.
1 Cup Moore’s Teriyaki Marinade
2 Gelatin Sheets
1 Quart ice water
1 Cup buttermilk
1 Cup heavy cream
½ Cup sugar
½ Tablespoon vanilla paste
½ Cup brown sugar
¼ Cup raspberries
¼ Cup blackberries
¼ Cup blueberries
Place the gelatin sheets in the water, allow them to soak until they soften. Remove them from the ice water and squeeze out the excess liquid.
Place the cream, sugar, and vanilla paste into a sauce pot and place on medium heat, stir well. Bring to a simmer and immediately lower to a simmer.
Add the gelatin to the hot liquid and stir until the gelatin completely dissolves.
Stir in the buttermilk and remove from heat. Pour into desired dishes place into cooler to completely chill and set.
Combine teriyaki sauce with brown sugar in mixing bowl, and add in berries let macerate for 30 minutes. Top the set panna cotta with macerated berries and liquid from the sauce.