Steak night is the perfect excuse for date night

We are new parents, and even though we try very hard to keep some semblance of our relationship as a couple, it can, admittedly, be a challenge. We find that the challenge becomes more accessible when we begin to think of the times in the kitchen together as our date night (after little Benny goes to bed, of course).

“We pour a glass, take a deep breath, and truly try to enjoy ourselves.” – Adam

Our steak night became an impromptu date night. We shared our large plate, and enjoyed sitting close and nomming on a delicious pan-seared filet, sautéed mushrooms in a red wine sauce, and a cheesy potato gratin that we think can solve most of the world’s problems. We hope that you can find 30 minutes out of your day to enjoy your favorite person…and some steak, wine and the works.

Cheesy Potato Gratin Shopping List

Developed from a recipe found at Williams-Sonoma

Gratin Ingredients

(Makes approximately 6-8 servings)

  • 2 tbs. butter
  • 1 shallot (finely chopped)
  • 2 Tbs. all-purpose flower
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 1 cup grated gruyére cheese (we used a delightful smoked gruyére)
  • 1 tsp. chopped fresh thyme
  • salt and freshly cracked pepper, to taste
  • 3 lbs. Yukon Gold potatoes peeled and cut to 1-1/2 inch chunks.
  • 1/2 cup grated Parmigiano-Reggiano

Cheesy Potato Gratin Preparation

Gratin 'bout ready for some grubbin'

Gratin ’bout ready for some grubbin’

  1. Preheat an oven to 375ºF.
  2. In a nonstick fry pan over medium heat, melt the butter.
  3. Add the shallot and cook, stirring occasionally, until tender, 3 to 4 minutes.
  4. Add the flour and cook, stirring constantly, until fragrant, 1 to 2 minutes.
  5. Slowly stir in the stock and cream. Add the Gruyère and thyme and stir until the cheese has melted, about 1 minute. Season with salt and pepper.
  6. Add the potatoes and stir to coat them well. Cover the pan and cook over medium heat for 15 minutes.
  7. Remove the lid and sprinkle the Parmigiano-Reggiano on top.
  8. Transfer the pan to the oven and bake, uncovered, until the top is golden brown and bubbling at the edges, 30 to 35 minutes. Let cool for 5 minutes before serving.

Gratin ready for some grubbin’

 Steak and Red Wine Mushroom Sauce Shopping List

(Serves 2-4)

Steak and red wine mushroom reduction ingredients

Tip #1: Let the steak come to room temperature before cooking

Steak and red wine mushroom sauce ingredients

Steak and red wine mushroom sauce ingredients

  • 2-4 of your preferred cut steak (we splurged on filets this time!)
  • 10-12 button mushrooms brushed and quartered
  • 1 shallot finely diced
  • 2 garlic cloves minced
  • 1/2 cup red wine (We used the Bogle Merlot featured in our blog).
  • 1/2 cup beef stock
  • 4 tbs. extra virgin olive oil
  • kosher salt and cracked pepper to taste

Steak and Red Wine Mushroom Sauce Preparation

Tip #2: Use a kitchen timer, and flip on the following schedule for a perfect medium rare (4 minutes per side; 2 minutes per side; 1 minute per side)

Tip #2: Use a kitchen timer, and flip on the following schedule for a perfect medium rare (4 minutes per side; 2 minutes per side; 1 minute per side)

  1. Let steak come to room temperature (approximately 30-45 minutes). Season liberally with kosher salt and cracked pepper to taste.
  2. In a large fry pan heat the extra virgin olive oil and thyme sprigs on a medium-high heat until fragrant.
  3. Cook the steaks using the following flipping pattern for a perfect medium rare: 4 minutes per side; 2 minutes per side; 1 minute per side – Total cooking time should be 14 minutes for the steaks (4/4; 2/2; 1/1). Note: remove thyme sprigs during first 4/4 split.
  4. Set steaks aside on a plate. Cover with foil and let rest.
  5. Reduce heat to medium-low and saute diced shallot and garlic for approximately 2 minutes in the same fry pan.
  6. Deglaze the pan with the wine and stock. Salt and pepper to taste.
  7. Cook quartered mushrooms for approximately 5-10 minutes until you achieve your desired texture.
  8. Plate your steaks and mushroom sauce and ENJOY!
Tip #3: Let your steak rest at room temperature before you dig in.

Tip #3: Let your steak rest at room temperature before you dig in.

 Finished Product!

This meal was quick, easy, and delicious. The company was equally as delightful!

This meal was quick, easy, and delicious. The company was equally as delightful!

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