Hedda Hopper and Dinner for Two, Steak with stuffed Pasilla Peppers

"I can wear a hat or take it off, but either way it's a conversation piece." -Hedda Hopper, a columnist famous for her hats.  

She is right about how a hat can start a conversation.  Men in particular love to comment about a hat.  But, ooh la la, what does she mean about taking it off?  That sounds like the beginning of a romantic evening.  How about dinner for two? 

Dinner for Two, Steak and stuffed Pasilla Peppers

1 1 1/2" thick rib-eye steak
2 pasilla peppers
6 oz. goat cheese
zest and juice of 1 small lemon
1/4 cup cilantro, chopped
1/4 tsp. ground cumin
1/2 tsp. salt
2 tbs. olive oil
1/2 cup monterey jack cheese, grated

Pre-heat the oven to 375 degrees.

Pat the steak dry with a paper towel, drizzle with olive oil and salt both sides.  Set aside to come to room temp.  

Cut the peppers in half lengthwise and through the stem, making sure you cut leaving the biggest pocket for stuffing.  Clean out the seeds and ribs.  Place in a baking dish, drizzle with olive oil, cover with foil and bake for 30 minutes. Uncover and let cool while you prepare the filling. 

Raise the oven temperature to 400 degrees.


Mix together the goat cheese, lemon zest and juice, cilantro, cumin, salt and olive oil.  Beat with a wooden spoon to fluff the mixture.  Fill the cooled peppers 1/2 way with the goat cheese mixture.  Fill the rest of the way with the jack cheese.  Bake uncovered in the top rack of the oven for 35-45 minutes until golden and bubbly.


After the peppers have been in the oven for 30 minutes, pre-heat a cast iron pan on the stove top for 4 minutes on high.  Cook the steak on the first side for 4 minutes, turn and put the pan in the hot oven on the bottom rack for another 4 minutes.  Take the steak out of the pan and let rest covered with foil on a board.

Put the pan back on the stove top on medium high heat and de-glaze with 1/4 cup of wine, whatever you have, red, white, rose, they will all make a quick nice sauce.  Reduce the wine and pan drippings to a thick sauce, turn off the heat and swirl in 1 tbs. butter.  Slice the steak and pour the sauce over.  Serve with the stuffed peppers.

This makes a lovely dinner for two, with a side salad of butter lettuce and buttermilk dressing. 

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