Skip the expensive restaurants this year and treat your sweetheart to a romantic dinner at home this Valentine’s Day, complete with decadent food infused with cannabis butter. Cannabis couples can enjoy getting cozy at home and puffing in peace before indulging in this sumptuous feast, featuring cannabutter-basted filet mignon paired with white shrimp dipped in Herbal Love Butter. Side dishes include roasted fingerling potatoes and garlic spinach. There are plenty of opportunities to add cannabutter or infused oil to this dish, but opting to use less is possible as well. Adding the cannabutter at the end ensures that valuable THC isn’t being lost during the cooking process. Using thyme and rosemary throughout the meal ties all of the elements together into a cohesive dish, as well as complementing the herbaceous cannabis taste.

Heather Manus, a dedicated cannabis activist who opened Green Halo, the first legal edibles kitchen in Arizona, contributed recipes for this Surf & Turf feast. Currently, Heather is President of the Arizona Cannabis Nurses Association and the Medical Director and Executive Director of edibles and infusions for the Greene Consulting Group in Denver. Heather works with patients to integrate cannabis into their everyday lifestyle. “I love incorporating cannabis into regular diets through meal preparation,” she says, “This dinner was delicious while also being medicated at a level that is very therapeutic and enjoyable for most users. Especially when sharing it with loved ones!”

So pack a bowl, dim the lights, pour some wine, put on the Barry White and get ready for super classy dinner with your special someone!

Surf & Turf

Turf:

2 filet mignons

2 tbsp olive oil

2 tbsp cannabutter

½ tbsp rosemary

½ tbsp thyme

Marinade:

¼ cup olive oil

1/8 cup soy sauce

1/8 cup Worcestershire sauce

1 ½ tbsp. mustard

1/3 cup lemon juice

1/8 tsp. onion powder

1/8 tsp. garlic powder

salt and pepper to taste

Roasted Potatoes:

2 lbs fingerling potatoes

2 tbsp olive oil

1 tbsp chopped rosemary

1 tbsp chopped thyme

3 cloves of garlic, chopped

3 green onions, chopped

Surf:

½ lb uncooked shrimp

1 tbsp olive oil

Herbal Love Butter:

1 tbsp butter

2 tbsp cannabutter

¼ tsp rosemary

¼ tsp thyme

1/8 tsp garlic salt

½ Lemon (squeezed)

Spinach:

3 lbs baby spinach

1 tbsp olive oil

3 cloves of garlic

While this feast might seem intimidating, it’s really not that complicated to prepare and will come together easily in about an hour of active cooking time.

Preparation:

First, whisk together your marinade ingredients and pour over the filet mignon in a glass dish. Cover and return to the refrigerator for at least two hours or longer. Remove the filet from the fridge 30 minutes before you plan to cook it so the meat can come to room temperature. This will ensure proper doneness.

Fifteen minutes before removing the meat from the fridge, start making your roasted potatoes. Preheat the oven to 425ºF. Toss the potatoes with the olive oil, rosemary, thyme, garlic, salt and pepper and place in a glass baking dish. Make sure the potatoes fit in a single layer. Roast in the oven for 40 minutes, rotating the dish and shaking the potatoes once about halfway through the cooking time.

While potatoes are roasting, remove the filet from the fridge and allow the meat to come to room temperature. When the potatoes have about 10 minutes left in the oven, begin to prepare your steak. Heat your heaviest oven-safe sauté pan (no Teflon or plastic handles!) over high heat for one minute. Coat the pan with two tbsp of olive oil. Remove the meat from the marinade and discard the marinade. 

Place the steak in the pan to sear on high heat for three to four minutes each side. Do not move or touch the filet while it is searing. Use tongs to turn the filet over, there should be a nice crust on the bottom. Sear the other side of the filet for two minutes, then add the cannabutter, rosemary and thyme. Tip the pan and use a spoon to baste the steak by pouring melted cannabutter over the top. Place the entire pan in the hot oven and raise the oven temperature to 450ºF. Remove the tray of roasted potatoes. Cook the filet for another five to eight minutes to ensure it will be done medium well. If you like your steak medium rare, remove from oven after only three minutes. Place onto a holding plate and tent with foil. Allow the filet mignon to rest for five minutes.

Garnish your roasted potatoes with the chopped green onion.

Now make your Herbal Love Butter. Place a small saucepan over low heat and melt the butter and cannabutter together. Add the rosemary, thyme and garlic salt and cook on low for five minutes, stirring occasionally. Remove from heat and add the fresh squeezed lemon juice. Strain the butter and place in a small dish.

Use another sauté pan to prepare the shrimp and spinach. Place the pan over medium-high heat and add 1 tbsp of olive oil. Sauté the shrimp for four to six minutes until they turn opaque. Remove from heat and place with the steak on holding plate.

Add another one tbsp of olive oil, and sauté the three garlic cloves for one minute. Add the spinach and use tongs to turn the leaves and coat them with oil and garlic. Cover the pan and cook for two to three minutes until leaves are wilted and reduced in size.

Plate your feast! Place the steak, roasted potatoes, spinach and shrimp together and serve the Herbal Love Butter on the side. Sprinkle your meal with additional Love Butter as needed and enjoy your Valentine’s Day!