A restaurant-worthy dinner for two at home: filet mignon with red wine sauce, steak au poivre, surf and turf, lobster tails or seared scallops, with oysters to start and molten chocolate lava cakes to finish.
Most of these take under an hour. For a bigger celebration, beef Wellington or a tomahawk ribeye make a showstopping centerpiece.
How to Shuck and Serve Raw Oysters30 min total | 24 oysters, 4 servingsHow to shuck fresh oysters safely and serve them on the half shell over ice with lemon, a shallot mignonette and cocktail sauce. Serves 4 (2 dozen oysters).
Oysters Rockefeller42 min total | 24 oysters, 4 servingsOysters on the half shell topped with a rich green herb and spinach butter and golden bread crumbs, baked until bubbling. The New Orleans classic. Serves 4.
Classic Shrimp Cocktail55 min total | 6 servingsLarge shrimp poached in a lemony court bouillon, chilled on ice and served with a zesty homemade horseradish cocktail sauce. Serves 6.
Filet Mignon with Red Wine Pan Sauce35 min total | 4 servingsThick filet mignon steaks seared in a hot skillet, finished in the oven and served with a glossy red wine, shallot and butter pan sauce. An elegant dinner for 4.
Steak au Poivre30 min total | 2 servingsStrip or filet steaks pressed into cracked black peppercorns, seared in a hot skillet and finished with a creamy brandy pan sauce. A French bistro classic for two.
Surf and Turf (Filet Mignon and Lobster Tail)40 min total | 2 servingsA pan-seared filet mignon topped with garlic herb butter and a broiled butterflied lobster tail, served with drawn butter, lemon and asparagus. A steakhouse dinner for two.
Tomahawk Ribeye2 hr 35 min total | 2 to 3 servingsA giant long-bone ribeye cooked low in the oven, then seared hard for a dark crust and an even rosy center. A showstopper that serves 2 to 3.
Beef Wellington2 hr 55 min total | 6 to 8 servingsSeared beef tenderloin brushed with mustard, wrapped in mushroom duxelles and prosciutto, encased in puff pastry and baked golden with a rosy center. Serves 6 to 8.
Bearnaise Sauce25 min total | About 1 cupThe classic French steak sauce: egg yolks whisked with a tarragon and shallot vinegar reduction and emulsified with warm melted butter. Makes about 1 cup.
Broiled Lobster Tails with Garlic Butter23 min total | 4 servingsLobster tails butterflied so the meat sits on top of the shell, brushed with garlic, lemon and paprika butter and broiled until just opaque. About 25 minutes; serves 4.
Baked Stuffed Lobster55 min total | 2 servingsWhole lobsters split and filled with a buttery cracker-crumb stuffing with scallops, baked until golden. A New England special-occasion classic. Serves 2.
Pan-Seared Sea Scallops with Lemon Butter18 min total | 4 servingsSea scallops seared in a very hot skillet until deeply golden, then finished with a quick lemon, garlic and butter pan sauce. Ready in about 20 minutes; serves 4.
Linguine with Clams (Linguine alle Vongole)1 hr 5 min total | 4 servingsFresh littleneck clams steamed open in garlic, white wine and olive oil, tossed with linguine, parsley and a pinch of red pepper. A classic Italian seafood pasta; serves 4.
Moules Frites (Mussels and Fries)30 min total | 4 servingsMussels steamed in white wine, garlic, shallots, butter and parsley, served with crisp fries and mayonnaise for dipping. The Belgian and French bistro classic. Serves 4.
Chocolate Lava Cakes28 min total | 4 cakesIndividual chocolate cakes baked in ramekins until set outside and molten in the center, turned out warm and served with whipped cream or ice cream. Serves 4.
Vanilla Panna Cotta with Berries4 hr 20 min total | 6 servingsSilky Italian cooked cream set with a little gelatin, flavored with vanilla and served with a fresh berry sauce. Make-ahead and elegant. Serves 6.
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