Tenderloin

When cooking for Valentine’s Day or any special date where you’re looking to impress your significant other, dirty dishes and a big mess will surely put a damper on the fun.

Here’s a foolproof recipe perfect for a date night in. You’ll only need one pan for the main course. Pick up some mashed potatoes and roasted vegetables from Stonehorse Market or your favorite grocery store to make it easier.

For a steak with a good, crisp crust and warm center, use a cast-iron skillet or an enameled cast iron saute pan.

Tenderloin with Mushroom Sauce

  • Serves 2
  • 4 tablespoons butter, divided
  • 1 teaspoon vegetable oil
  • 2 beef tenderloin steaks
  • (1-inch thick and 4 ounces each)
  • 2 cups sliced shiitake mushrooms
  • 2 tablespoons chopped chives
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon kosher salt
  • Dash pepper
  • 1 cup beef broth
  • 1/3 cup red wine

In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness. This will take about 5 to 6 minutes per side for a medium-rare steak. Let sit in a place to keep warm while making sauce.

In same pan, heat drippings and remaining 2 tablespoons butter over medium-high heat; saute mushrooms and chives for a minute or two, just until tender. Stir in flour, salt and pepper until blended; gradually stir in broth, then wine. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

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