Full “steakhouse dinner at home” plan

 Let’s design a full steakhouse-style dinner at home — restaurant-quality filet mignon, perfectly paired sides, and a luscious sauce. 🍽️🥩

---

Steakhouse Dinner Plan

1. Main: Pan-Seared Filet Mignon

• Recipe: As I shared earlier: filet mignon, seared in olive oil, basted with butter, garlic, and thyme.

• Cooking tip: Medium-rare is classic for tenderloin. Use a thermometer for precision: 55–57°C / 130–135°F.

---

2. Side 1: Garlic Mashed Potatoes

Ingredients:

• 4 large potatoes, peeled and cubed

• 3 cloves garlic, peeled

• ¼ cup butter

• ½ cup heavy cream or milk

• Salt and pepper to taste

Instructions:

1. Boil potatoes and garlic until tender (~15 min).

2. Drain and mash with butter and cream.

3. Season with salt and pepper. Optional: fold in chives or roasted garlic for extra flavor.

---

3. Side 2: Roasted Asparagus

Ingredients:

• 1 bunch asparagus, trimmed

• 1–2 tbsp olive oil

• Salt and pepper

• Optional: lemon zest or grated Parmesan

Instructions:

1. Preheat oven to 200°C / 400°F.

2. Toss asparagus with olive oil, salt, and pepper.

3. Roast for 10–12 minutes until tender-crisp.

4. Finish with a squeeze of lemon or sprinkle Parmesan before serving.

---

4. Sauce: Red Wine Pan Jus

Ingredients:

• ½ cup red wine

• ½ cup beef stock

• 1 tbsp butter

• 1 small shallot, minced

• Salt and pepper

Instructions:

1. After cooking the steaks, pour off excess fat, leaving ~1 tbsp in the pan.

2. Sauté shallots until translucent.

3. Deglaze pan with red wine, scraping up browned bits.

4. Add beef stock, simmer until reduced by half.

5. Stir in butter, season to taste. Serve over steaks.

---

5. Optional Finishing Touches

• Garnish steaks with fresh thyme or rosemary.

• Add compound butter (herb or garlic) on top of steaks for richness.

• Serve with warm bread or crusty rolls.

---

Timeline for Cooking

1. Prep sides and sauce ingredients while steaks come to room temp.

2. Start roasting potatoes or prepare mashed potatoes first.

3. Sear steaks and make pan sauce simultaneously.

4. Roast asparagus last, so it’s hot and crisp when served.

5. Plate everything elegantly — steaks in center, potatoes and asparagus on the side, drizzle sauce over steaks.