Decadent Date Night

Zucchini Chimichurri

Beef Tenderloin

With Chanterelle mushrooms and sweet potato mash.

The Most Decadent Date Night In

• prep time: 20 minutes
• cook time: 20 minutes
• total time: 40 mins

Servings: Dinner for 2

Ingredients:

• 2 Free Range Beef Tenderloin Steaks (roughly 7 oz. each)
• Meridian House Seasoning
• 2 Yams
• 1 Asparagus Bunch
• Handful of chanterelle mushrooms
• 1 Zucchini
• 1 shallot, chopped
• 1 garlic clove, minced
• ½ bunch cilantro
• 1 bunch parsley
• 1 Tbsp. oregano
• 2 tbsp. balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 cup red wine reduction sauce (Kevin's working on a sauce to be available in stores soon, but any red wine sauce will do!)
• 8 tbsp. butter (divided 3,3,2)
• 1/4 cup cream
• 1 tsp. lemon juice
• Salt and pepper to taste

Instructions:

1. Cut zucchini lengthwise and remove seeds
2. Boil zucchini with the cilantro, parsley, garlic, oregano, and shallot until zucchini is soft
3. Put zucchini in an ice bath to stop from overcooking
4. Drain zucchini and blend with olive oil, salt, and pepper
5. Peel and cube yams and boil until tender
6. Put yams in a blender with cream and 3 tbsp. of butter and blend until smooth. Season with salt and pepper, to taste.
7. Season steak with Meridian House Seasoning
8. Add grapeseed oil to a frypan over medium-high heat and panfry steak flipping halfway (until steak reaches an internal temperature of 120-125 F) (approximate cooking time is 6 mins per side)
9. With 2 minutes left when cooking steak add 3 tbsp. of butter to pan and baste the steak
10. Remove steaks from heat and allow to rest
11. Reduce heat in the pan to medium and add asparagus and saute until tender (seasoning with salt and pepper to taste)
12. Heat a small frying pan to medium heat, add remaining butter and chanterelle mushrooms cooking for approximately 10 minutes
13. Heat red wine sauce as per package instructions
14. Plate steak with potatoes, mushrooms, and asparagus. Top steak and mushrooms with a red wine reduction sauce and add chimichurri sauce to the plate