Yes, I realize it's been a few weeks, and my posts have been lacking. So to make up for it, I'm delivering a 'Top Chef' esque recipe and photo to make your mouth water.
Steak. Steak. Steak.
This recipe exudes luxury - from the tender filet of beef, to the silky mashed potatoes, to the crunch asparagus, and finally to the rich and creamy red wine sauce.
Forget about having her over - this meal will probably make her stay a while.
Just sayin . . .
1 Tablespoon Shallot, minced
½ Cup Red Wine
½ Cup Beef Stock
SECOND: Heat a cast iron skillet over medium high heat and season filets with salt and pepper. Add remaining oil and sear filets, undisturbed, for 2-3 minutes. Flip filets, and insert into the bottom rack of the oven until internal temperature is 135 degrees F for medium rare/medium, about 5-7 more minutes depending on the cut. Remove filets from oven and tent with foil to keep warm and rest. Meanwhile, place asparagus on the top rack of a 425 degree oven, roast for 8-10 minutes, shaking pan on occasion to ensure asparagus cooks evenly.