Tyler and I made reservations for Valentine’s Day this year to continue exploring restaurants here in Nashville, but I love romantic homemade dinner dates just as much. We made this steak, mashed potatoes, and green bean combination last night and it was perfect for a cozy night in paired with a glass of red wine. The weather has been unusually warm, so we decided to use the grill.
Ingredients (serves 2)
2 small beef tenderloin medallions (filets would also work)
green beans, snapped
1 large potato, peeled and cut into small chunks
1/4 cup broth (I used chicken broth)
3 T butter/ghee
Salt and pepper
Instructions:
Season the steaks all over with salt and pepper
Preheat the grill to medium heat. Sear the steaks for two minutes a side over the heat, and then let them cook away from the heat for about 8 minutes for “medium” cooked steaks.
While steaks are on the grill, bring water to a boil in a small pot. Add in potato chunks and boil for about 14 minutes or until tender.
After you add potatoes to the water, put green beans in a small pot with a little bit of water and season with salt and pepper. Cover with a lid and cook on low heat.
Drain potatoes, add broth, 2 T butter/ghee, and s&p, and use an immersion blender to blend the potatoes to achieve a smooth consistency. Add more broth if needed.
Add a tablespoon of butter/ghee to the green beans and stir until melted.
Assemble the steak, mashed potatoes, and green beans on a plate, pour a glass of wine, light some candles, and dig in!