Earlier this month, the Cupcake Vineyards team spent a day with lifestyle expert Matt Moore filming a few videos for Valentine’s Day. Matt recently published a book tiled Have Her Over For Dinner and the book provides great tips and tricks for making a delicious meal for your significant other.
We had the opportunity to see Matt hard at work in the kitchen, and you can bet our mouths were watering when Matt whipped up the below recipe. I’m not kidding, we all dashed to get a fork and dive in to the dish.
We begged Matt for the recipe, and thankfully, he happily shared it with us. If you are looking to create a delicious, but somewhat simple meal over the holidays, look no further. See Matt’s recipe below and bon appetit!
2 lbs Yukon Gold Potatoes, peeled and quartered
4 Garlic Cloves, peeled
½ lb Fresh Asparagus, washed and trimmed
4 Tablespoons Extra Virgin Olive Oil, divided
2 8 oz Filet Mignons, at room temperature
Fresh Cracked Pepper
1 Tablespoon Shallot, minced
½ Cup Red Wine
½ Cup Beef Stock
8 Tablespoons Unsalted Butter, melted
¼ Cup Heavy Cream, warm
FIRST: Preheat oven to 425 degrees F. Heat a large pot of water over medium high heat. When water comes to a boil, add potatoes and garlic cloves and cook 11-13 minutes, or until fork tender; remove from heat and set aside. Next, lay out asparagus in a single layer on a baking sheet; drizzle with 2 tablespoons of oil, season with salt and pepper, and toss to coat each spear.
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.
THIRD: Place the cast iron skillet used to cook steaks back on stovetop over medium high heat and sauté shallots for 1-2 minutes. Deglaze pan with wine, and reduce mixture by half. Add stock, and once again reduce mixture by half. Remove from heat, add 2 tablespoons of butter, and season the pan sauce to taste with salt and pepper.
LAST: Drain potatoes; using either a potato ricer or masher, mash potatoes and garlic into a mixing bowl. Fold in the remaining butter and cream and season potatoes to taste with kosher salt and fresh cracked pepper. Plate a portion of potatoes on the center of plate, top with asparagus, and finish with the filet. Spoon the red wine pan sauce around the perimeter of the plate. Serve.
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