Magazine deadlines are funny things. You have to think ahead, testing recipes during one season to publish a year later – not so easy to do for a magazine with a short history like ours. So it was late October when I started thinking about a Valentine's menu that would knock your socks off.

Sitting in an easy chair in Jasper Park Lodge, looking out over the beautiful scenery while my mind still savoured the delicious and tender Sterling Silver beef I had enjoyed earlier that day, I was joined by Mary Elizabeth Stewart and Marg Thibeault of the Beef Information Centre. We talked about Valentine's Day and beef. While agreeing that Sterling Silver beef is certainly food for lovers, Marg, who is the Beef Information Centre's national public relations manager, pointed out that it isn't widely available. Although some Sobeys meat counters carry the premium beef, it might be hard to find outside larger urban centres. "How about doing something with a less utilized cut," she suggested.

"No, this has to be special. After all, it's for Valentine's Day. The menu should be elegant, yet easy to prepare, and the cost should be within reach," I said.

It was then that she offered to have a menu especially developed for our Saltscapes readers. I accepted with delight. In less than two weeks I had the recipes in my hands. Developed by Marilyn Crowley, author, chef, consultant, food writer and editor, the menu meets the criteria I was searching for. I hope it will meet yours.

Valentine's Menu for Lovers

• Rib-Eye Steaks with Blue Cheese and Red Pepper Coulis
• Potato 'n' Parsnip Rosti
• Green beans or other green vegetable
• Turtledove Tart