AuthorBiteSizedExperience a well-balanced and satisfying P1,500 4-Course meal, featuring a harmonious blend of flavors and textures, perfect for any occasion. Start with a warm bowl of seasoned canned tomato soup, elevated with a touch of salt and pepper to enhance its natural tanginess and topped with a fresh tomato garnish for a pop of color and brightness.
Follow this with a crisp and refreshing side salad made with a medley of fresh greens all drizzled with a homemade honey mustard dressing that strikes the perfect balance between sweet and tangy.
The main course highlights a perfectly cooked sous vide steak, ensuring maximum tenderness and juiciness, seasoned simply with salt, pepper, and dried herbs before being seared to achieve a beautifully caramelized crust.
Accompanying the steak is a classic Aglio Olio pasta, where al dente spaghetti is tossed in fragrant garlic-infused olive oil, red pepper flakes, and a touch of dried parsley, allowing for a light yet flavorful pairing that complements the richness of the steak.
This thoughtfully curated meal offers an indulgent yet affordable dining experience, combining simple yet refined elements that delight each bite. Whether for an intimate dinner, a cozy gathering, or a special occasion, this P1,500 Pesos 4-Course meal delivers a perfect combination of comfort and sophistication without exceeding your budget.
Season the steak with salt, pepper, dried rosemary, garlic and bay leaves.
Place the steak in a zip bag and with a bowl of water push out the air from the bag to vacuum seal it completely.
Fill a pot with water and heat it at a constant low temperature, around 130F. Fully submerge the sealed bag with steak and let it cook for 30-40 minutes. This not only tenderizes the meat, it also further adds flavor to the beef. When done, remove the steak from the water bath.
In a pan over very high heat melt some butter. Sear the steak a minute on each side while being basted with the butter. When done remove from the pan and let it rest for ten minutes before serving.
Boil spaghetti in salted water according to package instructions. Reserve a cup of pasta water, then drain.
In a pan heat some olive oil over low heat and saute the garlic and red chili flakes until aromatic. Season with fish sauce, black pepper and lemon juice and let it simmer. Add in half of the reserved pasta water and let it simmer for 2 minutes.
Add in your spaghetti and dried parsley then toss in the sauce. If the sauce is a bit dry then add the rest of the reserved pasta water.
Boil tomato soup as indicated in package instructions. Season with salt and pepper.
Season tomato halves with salt and pepper. Pan fry in olive oil until the tomatoes are scorched. Use this as garnish for tomato soup.
Mix all ingredients together. When done, toss the dressing all over chosen salad greens.
Ingredients
Directions
Season the steak with salt, pepper, dried rosemary, garlic and bay leaves.
Place the steak in a zip bag and with a bowl of water push out the air from the bag to vacuum seal it completely.
Fill a pot with water and heat it at a constant low temperature, around 130F. Fully submerge the sealed bag with steak and let it cook for 30-40 minutes. This not only tenderizes the meat, it also further adds flavor to the beef. When done, remove the steak from the water bath.
In a pan over very high heat melt some butter. Sear the steak a minute on each side while being basted with the butter. When done remove from the pan and let it rest for ten minutes before serving.
Boil spaghetti in salted water according to package instructions. Reserve a cup of pasta water, then drain.
In a pan heat some olive oil over low heat and saute the garlic and red chili flakes until aromatic. Season with fish sauce, black pepper and lemon juice and let it simmer. Add in half of the reserved pasta water and let it simmer for 2 minutes.
Add in your spaghetti and dried parsley then toss in the sauce. If the sauce is a bit dry then add the rest of the reserved pasta water.
Boil tomato soup as indicated in package instructions. Season with salt and pepper.
Season tomato halves with salt and pepper. Pan fry in olive oil until the tomatoes are scorched. Use this as garnish for tomato soup.
Mix all ingredients together. When done, toss the dressing all over chosen salad greens.
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