Pan-Seared Beef Tenderloin for Two

Is there anything more romantic than dinner for two? Well, maybe. But in our hectic world of work, family, bills to pay and Netflix shows to binge-watch, sitting down for a quality dinner at home together can feel just as special as a fancy dinner at a restaurant — and almost certainly more affordable.

This recipe is perfect for those looking for a make-at-home romantic dinner that won’t break the bank and doesn’t require tricky cooking techniques.

You don’t need any fancy equipment (although if you have a sous vide cooker at home, you can try this method). All you need is an oven-safe skillet and a hot oven.

Order your tenderloins for Valentine’s Day, a special anniversary, or just a Friday night in. Make it even easier by simply stocking them in the freezer until you’re ready to cook — no major advance planning required.

In this recipe, we’ve also included instructions for two of our favorites side dishes — mashed potatoes and roasted asparagus — as well as a quick and easy red wine sauce to take your meal to the next level.

And here’s a tip: Let the meat sit at room temperature for about half an hour before you start to cook it. The logic is that if the cut of meat is closer to room temperature, the center will cook faster while staying juicy. Want to learn more about that? Check out Bon Appetit for their take!

Pan-Seared Tenderloin for Two

Serves two

Ingredients:

For the steak:

2 8oz Frontiere Natural Meats all-natural Angus beef tenderloin steaks
1 Tbsp olive oil

Salt and pepper

For the mashed potatoes:

6-8 red skin potatoes (washed, skin-on)
2 cloves of garlic, minced
2 Tbsp salted butter
2 oz cream cheese
1 cup greek yogurt or sour cream
Salt and pepper to taste

(Potatoes can be prepared a day or two ahead of time and reheated.)

For the asparagus:

1 bunch asparagus (10-20 stalks), washed and trimmed
2 Tbsp olive oil

Salt and pepper

For the red wine sauce:

1 Tbsp olive oil 2 cloves of garlic
½ cup red wine
½ cup beef broth

2 Tbsp butter

Method:

For the potatoes:

Bring a large pot of water to boil. Add potatoes to the boiling water and cook until fork-tender, about 20 minutes. Remove from heat and drain. Mash with minced garlic, butter, cream cheese, and yogurt or sour cream. Add salt and pepper to taste.

For the steaks:

Allow steaks to rest at room temperature for about 30 minutes. Preheat the oven to 425°F. Meanwhile, heat a cast-iron or other oven-safe skillet over medium-high heat. Rub both sides of the steaks with olive oil and season generously with salt and pepper. Place steaks in skillet to sear for 2 minutes per side. Transfer skillet to the hot oven for 5-6 minutes or until internal temperature reaches 125°F (for rare to medium-rare) to 135°F (medium-rare to medium).

Remove skillet from oven and place on stove top. Set steaks to a plate, tent with foil, and allow to rest for 10 minutes.

For the asparagus:

Place asparagus on a cookie sheet in a single layer. Toss with olive oil and a sprinkling of salt and pepper. Place in 425°F oven for 10-15 minutes or until asparagus is fork-tender.

For the red wine sauce:

While asparagus is cooking, place the cast iron skillet back on the stovetop over medium-high heat. Add olive oil and sauce garlic cloves until fragrant, 1-2 minutes. Add wine and stir up brown bits. Let reduce by half. Add the beef broth and allow to reduce by half again. Remove from heat and stir in two tablespoons of butter. Pour over steak to serve.