What is a nice dinner I can make for two?!

What is a nice dinner I can make for two?

I've been really busy lately and I would like to make a nice dinner for my boyfriend. However he is really picky and I know he will not want any of the following or the ingredients.
No Spaghetti
Hates Lasagna
Nothing with tomatoes
Perferably not a chicken dish
He's not a huge fan of vegetables especially (cucumbers, green peppers onions etc)
Please give me some good dinner Ideas
No URLs please just recipes.

This is my entree for someone special on a special day.

CHATEAUBRIAND (10 oz.) (2 lb.) (4 lb.) FAVORITE!!
Oven Baking:
For a 4 lb. Tenderloin roast: Preheat oven to 425 degrees. The high heat is needed to develop a brown exterior. Season thawed roast with cracked pepper and salt or with steak seasoning. (Make certain that roast is thawed thoroughly. This will take 2 days in the refrigerator for a 4 pound roast). Place on a broiling pan or in a roasting pan. Roast uncovered in the oven 50-55 minutes for a four pound roast. (Remove from oven when the internal temperature reads 130 degrees F. After 15 minutes resting time, internal temperature will rise 5 degrees to 10 degrees F. to approximately 135 to 140 degrees F. which would be medium rare.) Serves 8-12.

For a two pound roast: Roast uncovered in the oven for approximately 38 to 40 minutes or until the internal temperature reads 130 degrees F. Let sit for 5 to 10 minutes. Final internal temperature will rise to 135 degrees which is medium rare. Serves 4-6.

For a 10 ounce chateaubriand: Roast for 18 to 20 minutes or until the internal temperature reads 130 degrees F. (For medium rare). For broiling 10 oz., allow 7-9 minutes per side. Serves 2.




Place chateaubriand on a heated serving platter or cutting board and allow to rest 10 to 15 minutes before carving. The thicker portion will be medium-rare (130-140 degrees F. Internal temperature), the smaller end will be medium-well done (150-160 degrees F. internal temperature), with variations in between.

Grilling Instructions:
1. Preheat grill. (High heat for gas grill; prepare briquettes for charcoal grill).
2. Season roast with cracked pepper & salt.
3. Place roast on grill and sear on high for 6 minutes, turn roast every 4 to 6 minutes until all sides are seared. Reduce grill heat to medium, continue cooking another 20 to 30 minutes until desired degree of doneness is reached.
For a 4 lb. roast the total cooking time will be 40 to 50 minutes. (See internal temperatures listed above.)
For the two pound roast total cooking time is 30 to 35 minutes. The 10 ounce chateaubriand will take approximately 14 to 16 minutes. Putting the roast on a broiling pan will allow the juices to fall into the drip pan and thus will eliminate most splattering and smoking.
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BROILED CHATEAUBRIAND

For: Chateaubriand (2 lb. Tenderloin)
Rub the thawed chateaubriand well with butter, then season with salt and pepper. Broil 18-20 minutes about 3 inches from broiling unit, basting frequently with additional butter. Place on a heated serving platter and allow to rest for 5-10 minutes before carving. Serve with Béarnaise Sauce. A 2 lb. chateaubriand serves 4-6.
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Serve with a baked potato, and nice salad or his favorite side dishes. A nice red wine goes great with this.
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For the finale: CHOOSE ONE FROM BELOW!!!

CHERRIES JUBILEE Favorite!
1/2 cup cherry preserves, pitted Bing or Maschino cherries

1/8 teaspoon cinnamon
3 tablespoons Cognac or other brandy
1 pint vanilla ice cream
Toasted sliced almonds (optional)
6 thin slices of orange peel (optional)
1 thin slice lemon or lime peel (optional)
Melt preserves or cherries with orange and lemon peel in heavy small saucepan or chafing dish over low heat, stirring frequently. Mix in cinnamon and Cognac. Flame. Scoop ice cream into bowls. Spoon sauce over. Sprinkle with almonds.
2 Servings
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Flambéed Strawberries


3 tablespoons butter
1/2 cup brown sugar
1/2 cup rum
1 1/2 pints strawberries, hulled
Buttermilk Praline Ice Cream, recipe follows
In a large sauté pan, add the butter and melt over medium heat. Add the brown sugar and cook until sugar is melted and bubbly. Remove the pan from the heat and carefully add the rum.
Return the pan to the heat and ignite. Cook until the flames die out, about 10 to 15 seconds. Add the strawberries and cook until the strawberries just begin to soften, about 4 minutes. Remove from the heat.

Serve over the Buttermilk Praline Ice Cream.


Buttermilk-Praline Ice Cream:

1 1/2 cups heavy cream
1 cup plus 2 tablespoons granulated sugar
3 cups buttermilk
3/4 teaspoon pure vanilla extract
1 cup crumbled Homemade Pralines, recipe follows

In a small saucepan, combine the cream and sugar.
Simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and let cool completely. In a bowl or pitcher, combine the cream mixture, buttermilk, and vanilla. Refrigerate until well-chilled, about 1 hour.

Pour into an ice cream maker and process according to the manufacturer's instructions. When the ice cream is nearly firm, and with the machine running, add the crumbled pralines through
the feed tube. Continue to churn until the ice cream freezes, about 5 minutes.
Place the ice cream in a plastic container and freeze until firm, 2 hours, or overnight.

Pecan Pralines:

1 cup light brown sugar
1/2 cup granulated sugar


1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1 cup pecan halves

In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the mixture reaches the softball stage, 238o to 240oF. Add the pecans to the candy, and pull the pan off of the stove.
Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving. 4 servings
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BANANAS FOSTER

Bananas Foster: Created at New Orleans's Brennan's Restaurant in the 1950s, this dessert consists of lengthwise-sliced bananas quickly sautéed in a mixture of rum, brown sugar and banana LIQUEUR and served with vanilla ice cream. It was named for Richard Foster, a regular Brennan's customer.

Have fun, and well, you know!