Romantic Dinner for Two
2 (6-8 ounce) filet mignon steaks
1/4 cup ghee, melted
Sea salt and freshly ground black pepper, to taste
1 cup red wine
2 ounces compound butter, sliced (recipe to follow)
1 bunch asparagus, steamed
1 pound fingerling potatoes, roasted
Preheat oven to 350 degrees.
Heat a medium skillet over medium-high heat. Dip the steaks into the melted ghee and coat on all sides. Place the steaks in the skillet and cook on each side until they all get a nice brown crust, (usually a couple of minutes per side). Once all sides are browned remove from the skillet and place on a sheet pan in the oven to cook to the desired temperature.
Add the wine into the skillet and stir to scrape up all the bits from the bottom of the pan and cook until the sauce starts to thicken, then pour the wine sauce over the steaks. Place a slice of the compound butter over the top of the steaks, and then place the chives on top of that.
Serve the potatoes and asparagus.