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Winter Dinner

During the winter, there's nothing more delightful than experiencing the classic flavors of France with a tasty Bistro Steak with Burgundy Reduction and Shallots. To make it into an even heartier meal, pair it with a warm Winter Greens and Haricot Vert Salad with Hazelnuts and Chèvre - a delicious light-yet-satisfying combination. And top off this course with Parisian Chocolat Chaud - what could be better than ending your winter evening with this creamy and indulgent classic dessert? So, enjoy these fine French flavors tonight to create an unforgettable experience!

Bistro Steak with Burgundy Reduction and Shallots Ingredients:

  • 4 8-ounce beef tenderloin steaks, cut 1 1/2 inches thick

  • Salt and pepper

  • 2 tablespoons olive oil

  • 1 cup Burgundy wine

  • 1/2 cup beef broth

  • 2 tablespoons chopped shallots

  • 2 tablespoons butter

  • 1 teaspoon chopped thyme


  1. Season the steaks with salt and pepper.

  2. Heat a large skillet over high heat and add the olive oil.

  3. Add the steaks to the skillet and cook for 3-4 minutes per side for medium-rare or to desired doneness.

  4. Remove the steaks from the skillet and set them aside to rest.

  5. In the same skillet, add the Burgundy wine, beef broth, and shallots. Bring the mixture to a boil and then reduce the heat to medium-low.

  6. Simmer the mixture for 5-7 minutes or until it has thickened and reduced by half.

  7. Stir in the butter and thyme and cook for an additional 2-3 minutes.

  8. Serve the steaks with the Burgundy reduction sauce on top.

Warm Winter Greens and Haricot Vert Salad with Hazelnuts and Chèvre Ingredients:

  • 8 cups mixed winter greens (such as arugula, spinach, and frisée)

  • 1/2 cup cooked haricot vert (green beans)

  • 1/4 cup crumbled chèvre (goat cheese)

  • 1/4 cup chopped hazelnuts

  • 2 tablespoons olive oil

  • 1 tablespoon red wine vinegar

  • Salt and pepper


  1. In a large bowl, toss together the winter greens, haricot vert, chèvre, and hazelnuts.

In a small bowl, whisk together the olive oil and red wine vinegar.

  1. Drizzle the dressing over the salad and toss to combine.

  2. Season the salad with salt and pepper to taste.

  3. Serve the salad warm.

Parisian Chocolat Chaud Ingredients:

  • 2 cups whole milk

  • 1/2 cup heavy cream

  • 1/2 cup bittersweet chocolate chips

  • 2 tablespoons sugar

  • 1 teaspoon vanilla extract

  • Whipped cream (optional)


  1. In a saucepan, combine the milk and cream. Heat over medium heat until hot but not boiling.

  2. Remove the pan from the heat and add the chocolate chips, sugar, and vanilla extract. Whisk until the chocolate is melted and the mixture is smooth.

  3. Return the pan to the heat and cook for an additional 2-3 minutes, whisking constantly, until the mixture is hot.

  4. Serve the chocolat chaud in mugs and top with whipped cream, if desired.

Enjoy your delicious dinner!

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