Want to surprise FI w/steak dinner

hrmm
it's steak.. I dunno.. we usually broil ours with a coating of chicken stalk, a dash of salt and pepper and a very slight splash of sheery.

Good luck!

I like to make filet mignon with a cognac cream sauce, which isn't too hard to make and should definitely impress. Serve with Roasted garlic mashed potatoes and veggie of choice. Here is my recipe

2 filet mignon steaks
2 shallots chopped
3 garlic cloves chopped
1/4 cup brandy or cognac
3/4 cup beef broth
1/4 or so of heavy cream
2 tbsp olive oil
1 tbsp butter

Heat butter and olive oil in a medium skillet over medium heat, add meat and cook 4 to 5 minutes per side for rare (longer if you like your meat more cooked). Remove steak from pan, add shallots, garlic and saute 3 to 5 minutes. Remove pan from heat and add brandy. Place back on heat, scrapping up any brown bits, add beef broth, cream and any juices from the steaks that have been set aside, and simmer until sauce is reduced by half and is slightly thick. Season Sauce with Salt & pepper. Spoon sauce over steaks.

Roasted Garlic Mashed Potato
8 garlic cloves in skin
4 Yukon Gold Potatoes (quartered)
2 garlic cloves peeled (left whole)
approx 1/4 cup heavy cream (room temp).

Heat oven to 350. Place garlic cloves in skin in a pan and coat with olive oil. Roast for ~30 minutes until garlic is soft. Allow to cool remove from skin, mash and set aside. (can be made ahead of time)

Meanwhile cook potatoes in salted water, with 2 whole garlic cloves, until potatoes are fork tender. Drain and mash with roasted garlic, some butter and heavy cream.

The potatoes can be prepared in advance and reheated, although they may get dry, just add alittle cream or butter when reheating.

Good luck with whatever you choose. If you have any questions, FM me.

We like skirt steak. All we do is add some salt and pepper and it cooks up really quickly.
Its very good if made medium. If its well done, its too chewy. Its great on the George Foreman grill.