Valentine dinner fit for a king — and queen

Pam Griffin
Cherry O Cream Cheese Pie is a family favorite for Valentine's Day or Christmas. [SPECIAL TO THE LOG]


4 (8 oz.) filet mignon (beef tenderloin)

Salt and pepper to taste

1/2 tsp. garlic powder

4 slices bacon

1/2 cup butter, divided

1 tsp. Old Bay Seasoning

8 oz. lobster tail, cleaned and chopped

Set oven to broil at 500 degrees.

Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.

While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.

While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay seasoning. Makes four servings.


1 9” prepared graham cracker crust

1 (8 oz.) pkg. cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1/3 cup lemon juice

1 tsp. vanilla extract

1 can cherry pie filling, chilled

In medium size bowl, beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate four hours or until set. Top with desired amount of pie filling before serving. Can also be made in tart shells with graham cracker crust.