Couples that cook together, stay together! That being said, how’s this for an idea for your upcoming weekend: have a stay-at-home date night dinner-for-two and make this delicious meal together!
“Date night” doesn’t have to be a huge ordeal. Just spending time togetherin the quiet of your own home can be just as fun – and romantic! You might think eating at home isn’t too special because you have dinner together every night, but the menu and ambiance make all the difference.
The recipe here is one my hubby and I made when taking the Valentine’s Day Couples’ cooking class at the NY Wine and Culinary Center. We recreated it the other night at home and it turned out just as good, if not better. Warning: while sauteing the meat, the smoke kind of took over our tiny, little apartment – good thing our battery is dead in our smoke detector (I hope no fire marshals are reading this!) This meal is shockingly easy to make and it’s one of those meals that after it was prepared and set on the table I thought to myself, “ This is way too fancy to have come out of MY kitchen. “ We served this over garlic smashed red potatoes
and it made for the perfect meal! We also roasted carrots in the oven. You can serve with any veggie that suits your fancy!
Guys, get in the kitchen – I know, cooking isn’t often considered “manly.” Yet, some women say there is something irresistible about a man who can cook ;o)
So grab that someone special and head to the kitchen. I pinkie promise you will have a ball!
1 tablespoon vegetable oil
Two 6-ounce beef tenderloin steaks (about 1-inch thick)
Salt and course ground black pepper
For the sauce:
4 tablespoons unsalted butter
1 small shallot, minced
1/2 – 3/4 cup assorted mushrooms, wiped clean, stems removed, sliced
1/2 cup dry red wine
1 cup beef stock
To taste: salt and course ground black pepper
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat (a cast iron skillet works best). Sprinkle steaks with salt and pepper. Add steaks to skillet once oil is fully heated; cook to desired doneness (about 4 minutes per side for medium rare). Transfer steak to plate (do not clean skillet) and cover with foil to keep warm.Return skillet to heat and deglaze the pan with 1/4 cup of the red wine. As the wine reduces, scrape up the brown bits with a wooden spoon.When the wine has evaporated, add 2 tablespoons of butter to the skillet. Saute the shallot and mushrooms until softened. Add the remaining wine and stock to the skillet, bring to a boil and reduce to a simmer until the liquid has been reduced in half.To serve: spoon sauce over top of the steak and sprinkle with parsley.