Celebrate the most important people in your life with an event dedicated to friendship, laughter, and irresistible food. This Galentine’s Day, show your loved ones how much you treasure them with delicious recipes and tablescape inspiration from cooking content creator Mandy Maiorano (@madeby.mandy).

Mandy’s menu balances sophistication with effortless execution. Her classic Steak Frites are sure to be a crowd pleaser, as nothing compares to a tender and succulent steak balanced out by perfectly crispy and golden chips. She also shares how to make her rich and buttery Green Pea Gnocchi, a dish that is both bright and flavourful, and perfect for sharing. These recipes are also perfect to make for a Valentine’s Day dinner too so you can treat that special someone in your life.

With a beautiful table setting, soft lighting, delectable recipes and good company, you have the perfect formula to create a beautiful, memorable celebration with your favourite people.

Steak Frites

Ingredients

• Your preferred cut of steak, about 250g (one per person). If you’re not sure, Mandy recommends flank.
• 3 tbsp butter.
• 3 cloves of garlic whole.
• Sprig of thyme.
• Salt and black pepper.

For the entrecôte sauce

•  250 g butter, melted.
•  1 shallot, finely chopped.
• 1 garlic clove, finely chopped.
• ½ tsp curry powder.
• 1 cup loosely packed tarragon leaves.
• 1 cup loosely packed parsley leaves.
• 30 g baby spinach leaves.
• 1 tbsp Dijon mustard.
• 1 egg yolk.
• 5 walnuts.
• 5 anchovy fillets.
• 1 tbsp capers.
• 1 tbsp chardonnay vinegar.
• Salt and black pepper.

To serve

• Thick cut chips - pick your favourite from the freezer.
• Flaky salt.

Method

1. Season the steak on both sides with salt and pepper.
2. Heat a large frying pan over high heat and sear the steak on both sides.
3. Lower the heat to medium and add butter, garlic and thyme. Allow butter to melt and then coat the steaks with the butter using a spoon until cooked to your liking. Remove from the pan to a plate and allow to rest.
4. While the steak rests, make the entrecôte sauce. Heat a small saucepan over medium heat. Add 1 tbsp of the melted butter, then fry the shallot and garlic for 1-2 minutes, or until softened. Add the curry powder, herbs and baby spinach leaves and stir to wilt. Transfer the mixture from the saucepan to a high-speed blender or food processor with the remaining ingredients for the sauce (except the melted butter). Blend to a smooth purée. With the blender running, gradually stream in the remaining melted butter and blitz to an emulsified sauce.
5. Prepare your hot chips as per the packet instructions.
6. Reheat the steak by searing back in the pan, then slice and serve with the chips and the entrecôte sauce.

Green Pea Gnocchi

Ingredients

• 500g fresh gnocchi.
• 3 tbsp butter.
• 2 garlic cloves, peeled and finely chopped.
• ½ brown onion.
• 100g frozen peas.
• Parmesan cheese, to taste.
• Sea salt and ground black pepper.

Method

1. Bring a cooking pot of water to the boil, then add the gnocchi and cook for 2 minutes until they float to the top. Drain and set aside.
2. Place a large frying pan over a medium–high heat and add the butter. Fry the garlic and brown onion for 30 seconds or so before adding in the frozen peas.
3. Allow the peas to heat up then toss in the gnocchi stirring often to incorporate. Add more butter if the pan is looking dry.
4. Take the pan off the heat and top with freshly grated parmesan cheese. Lightly toss to combine.
5. Plate up the gnocchi and season with sea salt and ground black pepper to taste. Serve straight away.

Find everything you need to serve up these delicious recipes on your next trip to Colonnades.