My husband and I regularly go on dates out to nice restaurants in order to pursue each other better and to spoil ourselves with the fine cuisine of seasoned chefs. Sometimes, recognizing that going out isn’t the best option for our budget, we opt to dine in and make something fancy.
For this impromptu date, David suggested filet mignon, fried yukon gold potatoes, and sauteed asparagus. I couldn’t have agreed more.
We seared the filet over medium high heat after seasoning it with 1/2 t salt, 1/2 t pepper, and 1-2 t sugar. Sugar over high heat allows for quick caramelization of the meat to get that nice color without overcooking it, whereas searing the meat allows the moisture to stay in. After it was caramelized, we finished it in the oven at 400F until the inside hit 135F on the meat thermometer, which is a nice medium. Another important step is allowing the meat to rest after cooking it at least 5-10 minutes to let the juices settle. Cutting it too soon may result in dry meat – and nobody wants dry meat!
For the potatoes, we boiled them until soft, then cut them in half. From there, we heat a skillet over medium high heat and fried the potatoes in olive oil until golden. We sauteed the asparagus in the same pan we used to sear the meat until warmed through, but still crisp.
While we waited for this delicious meal, we snacked on brie, strawberries, walnuts, and sourdough toast. Yum!
What is your favorite impromptu date?