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Homemade Roasted Garlic Heads for a Gourmet Steak Dinner

Valentine’s Day is all about spoiling the ones we love! Actions speak louder than words, and cooking a delicious meal for your loved one is a great way to show them how much you care!


Every year before I started learning to cook, my husband and I would go to an upscale steak restaurant on Valentine’s Day.  A perfectly-cooked Filet Mignon is my favorite meal on earth, and I looked forward to splurging on deliciousness all year! Now that I’ve learned a thing or two in the kitchen, I think we will stay home this year. Making a great steak and sides isn’t as hard as I once thought, and there’s nothing more romantic than cozying up together, enjoying good food, and reminiscing on a great year.

 

 

A good steak dinner is all about starting with the right cut of meat, which is why I started with Stock Yards USDA Prime Steaks. I personally love their Filet Mignon Barrel Cut, but their Boneless Rib Eye and Porterhouse are delicious too. Now that you have the main course, it's all about accessorizing with the perfect side dishes. Mashed potatoes and french fries are great, but I wanted to add something extra to really make the meal special.

This year, I tried something new with my homemade steak dinner;  roasted garlic bulbs! I’ve started seeing this on the menu at some of my favorite places, and wasn’t sure what to think. I thought it would be highly technical, and too strong tasting. Wrong and wrong! This is one of the easiest and most delicious sides you can make with a great steak, and it’s ready in with almost zero prep or work. Roasting the garlic whole brings out the sweetness, and you can eat it with a great meal, or even on its own! Happy Valentine’s Day!

 

 

Ingredients
  • 4 large whole heads (bulbs) of garlic
  • 1 tablespoon olive oil
Directions

Preheat oven to 400 degrees F. With your hands, peel the ‘paper’ outside of the garlic, to expose the cloves. Take care to keep the bulbs together and not break them apart while you’re peeling.

Taking a sharp knive, cut the top of each garlic bulb straight off, about ½ inch down from the top. This should cut into most of the cloves to expose the interior.

Top each bulb with 1/4 tablespoon and massage into the cut side of each bulb. Wrap each bulb in tin foil and place into the cups of a muffin pan, cut side up.

Bake for 35-40 minutes or until each clove is tender.

To eat, pinch from the outside and the clove should come easily out of the skin. Spread onto your mashed potatoes, bread, steak and more. Enjoy!

Makes: 4 servings (4 heads of garlic)

 

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