Thursday, October 10, 2013

Date Night at Home: We're Getting Fancy

We were so excited to get eatin' at the Greek Fall Festival last weekend that we skipped Date Night at Home! Don't worry, y'all - we're back and fancier than ever! The ladies of Sweetgrass Social are excited about this week's recipes: Filet Mignon with Shallot-Red Wine Sauce, Garlic Frites and Chocolate Fondue for dessert! Enjoy cooking this weekend with your hubby-to-be and let us know how your yummy meal together turns out!

Filet Mignon with Shallot-Red Wine Sauce
2 tsp margarine/butter
2 (1 inch thick, about 4 ounces each) beef tenderloin steaks of filet mignon
1/4 tsp salt
1/8 tsp ground black pepper
1 large shallot, finely chopped
1/2 cup dry red wine
2 tbsp chopped fresh parsley
In non-stick 10-inch skillet, heat 1 tsp margarine/butter over medium-high heat until melted.
Add steaks; sprinkle with salt and pepper.
Cook 10 minutes for medium-rare or until of desired doneness, turning over once.
Transfer steak to dinner plates.
Add shallot to same skillet, and cook over medium-high heat for 5 minutes or until tender and golden.
Add wine and heat until boiling. Cook 1 minute, constantly stirring.
Remove from heat and stir in remaining margarine.
Spoon sauce over steaks; transfer potatoes to plates, sprinkle with parsley and enjoy!

Garlic Frites
1/4 bag (28 ounces) of frozen shoestring potatoes (about 2 cups)
1 clove garlic, crushed with garlic press
3/4 tsp grated fresh lemon peel
On large cookie sheet, toss potatoes with garlic and lemon peel and cook as label directs, shifting them occasionally.
*Tip* Broil fries - this will speed up the cooking process and your frites will come out crispier!

Chocolate Fondue
1/2 cup unsweetened cocoa powder
1 cup milk
1/4 cup sugar
2, 12 oz. bags semi-sweet chocolate chips
1 tsp pure vanilla extract
Apples, pretzels rods, strawberries, etc. for dipping

In a medium saucepan, combine cocoa powder with 1/2 cup water and cook over low heat for 1 minute. Stir occasionally.
Stir in the milk and sugar and bring to a simmer.
Add the chocolate chips and vanilla extract. Cook and stir until the chocolate is melted and the mixture is smooth - about 5 minutes.
Serve the fondue warm with the apples, pretzel rods, strawberries - whatever you'd like!

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