Valentine’s Day Dinner 2026

By Executive Chef Kevin Hermann, 408 Heirloom

Why not impress your Valentine this year with an elevated, romantic dinner at home. Executive Chef Kevin Hermann shares his recipes to make this year’s celebration unforgettable.

Appetizer/starter – Brie & Prosciutto Toast
Toasted Baguette, Warm Brie, Fig Jam, Prosciutto & Basil

Entree – Tuscan Beef Tenderloin
Roasted Heirloom Carrots, Fourchette Potatoes, Smokey-Green Peppercorn Cream Sauce

Dessert – Chocolate Covered Strawberry Cake
Dark Chocolate Cake, Strawberry Preserves, Minted-Strawberries, Dark Chocolate Ganache

Brie & Prosciutto Toast Recipe

Components:
• 6ea Slices of baguette
• 8oz Brie (your favorite one)
• 8oz Fig Jam
• 6ea prosciutto Slices
• 4-5ea Basil Leaves, thinly sliced
• Toasted Baguette
• 1ea Baguette
• 2T Olive Oil
• 1t Sea Salt

1. Pre-heat the oven to 350 degrees.
2. Slice Baguette on a long bias (diagonal) so the slice of bread are 3inchs long (roughly two bits)
3. Lay the sliced baguette on a sheet tray and brush with olive oil and season with a pinch of salt
4. Bake for 5-7 mins until it’s a light golden brown. Remove and allow to cool on sheet tray.

Finishing Steps:

1. Slice brie into 12 even pieces and place on the toast. Place in oven for 1-2 mins until cheese begins to soften.  Remove from oven and leave at room temperature.
2. Place a small dollop of fig jam on and into between the pieces of softened brie.
3. Take each piece of prosciutto and fold slightly as you lay it on top of the fig jam and brie
4. Garnish each piece of toast with a few pieces of basil leaf. 
   
   Served room temperature

Tuscan Beef Tenderloin Recipe

Components:
• Beef Tenderloin
• Heirloom Carrots
• Fourchette Potatoes
• Smokey-Green Peppercorn Cream Sauce

Beef Tenderloin
Ingredients:
• 1T Black pepper, cracked (rough grind)
• 1T Sea Salt
• 3T Butter, unsalted
• 1T Olive Oil
• 2ea 6oz Beef Filet Mignon
• 3ea Garlic Cloves, Smashed
• 2ea Rosemary Springs
• 2ea Sage Springs

Method:

1. Using a heavy bottom sauté pan over medium-high heat.
2. Season each filet evenly with salt and crushed black pepper.  
3. Allow your pan to heat up for 3-4 minutes, then add butter and olive oil.
4. When the butter starts to brown add the filets, crushed garlic and herbs.
5. Allow the filet to cook for 5 mins on the first side.  Gentle spoon the melted butter over the filet during this time.
6. Turn filet on the opposite side and cook for an additional 5 mins, spooning the butter over the filet during this time. (the garlic and herbs will begin to toast in the butter and release their oils into the mixture, this is normal)
7. Gently turn the filet onto the rounded side and sear until seared evenly on the sides. 
8. Once seared place cooked filets on a small sheet tray or plate and allow to rest for 5-10 mins.  

Roasted Heirloom Carrots
Ingredients:
• 6ea Multi-color Heirloom carrots
• 1T Olive Oil|
• 3ea Thyme Sprigs
• 1ea Fennel Bulb, cut into 1inch slices
• t.t. Sea Salt and Ground Black Pepper

Method:

1. Pre-heat oven to 375 degrees.
2. Mix all ingredients evenly and lay onto a sheet tray and roast for 20 mins until caramelized on the outside.  Remove from the oven and cover the tray with foil.  Rest at room temperature.

Fourchette Potatoes
Ingredients:
• 8oz Yukon Gold Potatoes, baby size preferred (washed)
• 2T Butter
• 1/4C Olive Oil
• 1t Sea Salt

Method:

1. Preheat oven to 375 degrees.
2. Combine potatoes and butter to a medium sauce pan and cover.
3. Place in the oven for 30 mins, stirring potatoes occasionally.
4. Once potatoes are fork tender (a fork goes into them with little to no effort), remove the pot from the oven and begin to mash them with an entrée fork.
5. Use caution as your pot will be extremely hot
6. Once potatoes are halfway smashed add the olive oil and sea salt.
7. Continue to smash the potatoes until they are a very chucky and creamy mixture. Add additional butter if desired.
8. Cover and set aside for plating

Smokey-Green Peppercorn Cream Sauce
Ingredients:
• 1T Butter
• 1ea Shallot Minced
• 3oz Bacon, Chopped
• 1T Green Peppercorns, drained
• 4oz White wine, chardonnay preferred
• 6oz Heavy Cream
• 1t Chives, cut fine
• t.t. Sea salt

Method:

1. Using the sauté pan from cooking the steaks over medium-low heat, add the butter, bacon.
2. Cook until bacon begins to brown and add the shallots and green peppercorns cook until aromatic.
3. Deglaze with white wine and reduce by half.
4. Add the heavy cream and reduce by half (until thickened) stirring the entire time.
5. Finish with the cut chives, season with sea salt to taste and set aside for plating

Plating:

1. In the center of the plate place 3T of the potatoes
2. Place the carrots to the right side of the potatoes, slightly tucked into the potatoes.
3. Place the filet on top of the potatoes.
4. Spoon sauce over the top of the filet and allow to run down the sides.
5. Sprinkle with cut chives and enjoy.

Chocolate Covered Strawberry Cake

Components:
• Dark Chocolate Cake 
• Strawberry Preserves 
• Minted-Strawberries 
• Dark Chocolate Cake

Ingredients:
• 2 C Sugar 
• 1 ¾ C All-purpose flour 
• ¾ C Unsweetened Cocoa Powder 
• 1 ½ t Baking powder 
• 1 ½ t Baking soda 
• 1 t Salt 
• 1 C Milk 
• 4/5 C Butter, unsalted, softened 
• 2 ea Eggs 
• 2 t Vanilla extract
• ¾ C Water, Boiling

Method:

1. Preheat oven to 350F.
2. Grease the bottoms of two 8 or 9-inch round cake pans, and line with parchment paper. 
3. In a large mixing bowl, combine the dry ingredients Granulated Sugar, All Purpose Flour, Cocoa Powder, Baking Powder, Baking Soda, and Salt. Add Milk and Butter; beat on medium speed for 2 minutes. 
4. Add the Eggs and Vanilla Extract. Mix until incorporated. 
5. Stir in boiling water. 
6. Pour Battering into prepared cake pans
7. Bake for 40-45 mins, until cake tester comes out clean
8. Remove from oven and allow to cool at room temperature for 15-20 mins.
9. Remove from cake pans and allow to cool to room temperature on a wire resting rack.

Minted – Strawberries

Ingredients:
• 8ea Strawberries, Fresh
• 2T Mint
• 1ea Lemon
• 2T Honey

Method:

1. Trim the tops of the strawberries and cut into 6 even wedges. Place in a small mixing bowl.
2. Finally slice the mint into very thin ribbons, add to the strawberries.
3. Add the lemon juice and zest to the strawberries
4. Add the honey and mix until uniform. Cover and refrigerate for 1 hour.