Happy Valentine’s Day! Now, don’t get upset here, I personally have hated and always will hate this stupid holiday. Just another way stores want to sell you stuff and force you to be nice to people or make you feel terrible if you are valentine-less. I think that just isn’t right. If you love someone you should be telling them every day! However, I suppose that 4 (almost!) years of marriage has softened me in my old age and in the past few years I have slowly allowed Mike to celebrate the day just a little bit. This year he got me really pretty flowers, awesome Pjs, and best of all: He cleaned the house! Hooray! In return, I got him two video games and made delicious dinner! This is a super fancy but super easy recipe from our friend Jen. She has made it for lots of fancy holidays, and generally does it with a whole giant beef tenderloin, which is apparently the part of the cow that filet minion comes from. When I asked my butcher (I dont really have a butcher personally, but I ventured into a meat store the other day so I guess he’s mine now!) he gave me three individual filets, so I guess it depends on who slices your meat. Either way, it just involves a bit of prep work and an instant read thermometer to get it right.
As you can see, I did make surf and turf for myself! Mike hates fish of any kind, but I figured it was a good chance to treat myself tonight, so I got a super score sale on lobster tail at the grocery store: 5 bucks!! Considering the fish store wanted 23 bucks for a frozen one, this made me quite pleased with my thriftiness. The total menu was this: Rosemary beef tenderloin, lobster tail with chive butter sauce, roasted asparagus and roasted oniony potatoes! The entire meal pretty much just roasts in the oven for 20 minutes, it can’t be simpler!
Anyway, on to the recipes!! Get a pen, you’re gonna want notes on these guys!
Garlic and Rosemary Beef Tenderloin
1/2 c. soy sauce
1/2 c. olive oil
1/4 v. balsamic OR red wine vinegar (I used balsamic, I think Jen usually does the red wine)
8 garlic cloves, minced
4 tspns dried rosemary
1 5 lb beef tenderloin, trimmed (or enough for who you’re feeding…for the two of us I got three steaks, it was too much food!)
1 tbsp pepper
Combine the first five ingredients in a heavy duty zip top bag. Add beef. Seal and chill at least 8 hours, turning occasionally.
Remove beef from marinade, discarding bag and extra marinade. Place in a roasting pan or shallow dish. Sprinkle evenly with pepper and let stand 30 minutes.
Bake at 500 degrees for 15 minutes, or until lightly browned (I did mine for 10 as I had less meat). Lower temperature to 375. Bake 20 minutes or to desired degree of doneness. Use a thermometer to check temperature, 160 is perfect for medium meat. Let stand 10 minutes before slicing. YUM.
Buttery Chive Lobster Tail
4 tbs butter
1 garlic clove, minced
1 tbsp chives
lobster tail, butterflied (cut the shell vertically and scoop the meat out so it sort of rests on top)
Melt all ingredients in a small pot. Reserve 1/4 of the mixture for dipping. Preheat a grill pan and spray with cooking spray. Pour the remaining butter mixture over the tail meat. Place tail meat side down into the hot pan. Cover with a lid and let cook, about 6 minutes. Flip lobster over and cook, covered, for another 5 minutes or so, until the tail is bright red and the meat is no longer translucent. Remove from heat and enjoy, dipping into the remaining butter sauce. SO GOOD!
1/2 lb baby red potatoes, cleaned and quartered with skins on
1-2 tsp olive oil
1 packet Lipton onion soup mix
Preheat oven to 450 (If you are making it with the tenderloin, you can put it in at 500 with the meat and just make sure you stir it up when you lower the oven to 375)
mix ingredients together and pour into a shallow baking dish. Roast for about 20 minutes to a half hour, until the potatoes are crispy on the outside, but soft on the inside.
At the same temperature as above, place asparagus, trimmed of the ends in a single layer on a baking sheet. Drizzle with olive oil and top with salt and pepper. Give the pan a shake to coat the asparagus evenly. Roast in the oven for 10-15 minutes, depending how hot the oven is. Give a shake when you check on the asparagus to keep it cooking evenly. When the veggies are toasty looking and bright green, they are ready to eat! Remove and cover with foil til the remaining foods catch up with the cooking!
I over roasted mine (whoops!) but really, they still taste awesome, they just look a tad shrivelly.
Once you’re done eating, top it off with a McDonald’s hot fudge sundae and some Buffy watching in your Pjs. Perfect date all around!!