A Special Dinner for Two

It was just me and my daughter for Christmas this year, and this is what I made us.  I'm pretty sure it would also be excellent for a special night with a significant other as well.  It isn't hard to make, and it's utterly delicious!

Steak medallions with morels in a wine sauce
Roasted Asparagus
Mashed potatoes

2-3 medium sized potatoes, peeled and cut into quarters
About 1/4 cup milk
About  2 tbsp butter
Salt and pepper

Boil the potatoes until tender, drain.  Using a potato masher, mash the potatoes until fairly smooth.  I don't worry overmuch about a few small lumps.  Add milk and butter and continue mashing until all three ingredients are thoroughly mixed.  Add salt and pepper to taste.

About 12-16 oz of good quality steak, such as tenderloin or sirloin
dried morels
About 2 cups of red wine such as Cabernet Sauvignon or Pinot Noir
About 5 tbsp butter
Salt and pepper

Place the dried mushrooms and about 1/2 cup of the wine in a small saucepan, simmer until the morels have soaked up most of the wine.  Put aside.  Place the rest of the wine in another saucepan and boil down until you have about 1 cup liquid.  Add about 2 1/2 tbsp of butter bit by bit until the liquid is slightly thickened.  Meanwhile, melt the other half of the butter in a Saute pan, and add the steak cut into about 2 inch medallions.  Sear on both sides, then add the mushrooms, wine mixture, and salt and pepper to taste to the pan.  Cook until the wine has reduced just a bit more, or until the medallions have cooked to the degree that you like (I prefer medium-rare to medium).

1 bunch of asparagus
Olive oil
Salt and pepper

Place a sheet of aluminum foil over a cookie sheet.  Break off the tough ends of the asparagus and arrange them on the cookie sheet.  Drizzle with olive oil and salt and pepper.  Bake in a 400f oven for about 8 minutes.


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