Menu Timeline

Up to a week in advance:

• Prepare the chocolate-espresso soufflés but do not bake them. Freeze the filled ramekins for 20 minutes, then wrap well in plastic and return them to the freezer.

Forty-five minutes before dinner:

• Heat the oven to 475°F.
• Remove the steaks from the refrigerator.
• Make the rosemary-lemon-thyme-infused oil for the potatoes.
• Slice and combine the celery, radishes, and parsley for the salad.

Thirty minutes before dinner

• Toss the potatoes with their infused oil, arrange them on the baking sheet and put them in the oven to roast.
• Season the steaks with salt and crushed pepper.
• When the potatoes are done, remove them from the oven and raise the temperature to 500°F
• Sear the steak and transfer to the oven to roast.
• When the steak is done, remove it from the oven, tent with foil, and make the pan sauce.

Just before dinner

• Dress and toss the salad.
• Lower oven heat to 400°F. Remove soufflés from the freezer, unwrap, and let them sit at room temperature.

For dessert:

• Bake the soufflés and garnish them with raspberries. Seve immediately.