My Steakhouse Dinner

I was originally going to make a surf and turf dinner for Valentine’s Day dinner but everything got messed up last week when I was sick. So, I changed my plan while cooking it tonight and made it more of a steakhouse dinner with sweet potatoes and asparagus.

The steaks begged to be grilled even though it was only 35 degrees outside. Trevor was a champ and bbq’d them while I made the herb oil, sweet potatoes, asparagus. And, I don’t regret asking him to bbq them because it was a hint of summer in the middle of February.

Guess what, the steaks tasted amazing! The sweet potatoes had a little char on them which gave them a yummy, crunchy texture and microwaving asparagus is such an easy way to make it shine.

Both our girls ate exactly the same thing we did tonight and that’s a major win! I’m glad I changed this recipe a bit too. Sometimes, life gets in the way of your original plans and you know what? That’s ok in my book.

My Steakhouse Dinner

Servings: 2
Time: 45 minutes
Difficulty: easy
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Ingredients

1/4 cup fresh parsley, chopped
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
2 5-6oz beef tenderloins
2 sweet potatoes, peeled and and diced
1 bunch of asparagus, trimmed

Directions

Preheat grill to 350 degrees.
Pulse the parsley and 2 tablespoons olive oil in a mini food processor until smooth. Add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside.
In a large sauté pan, add remaining tablespoon of olive oil and sauté sweet potatoes until softened, about 10 minutes.
While sweet potatoes are cooking, season the tenderloins with sea salt and pepper and grill each side for 4-5 minutes for medium-medium well done steaks (grill each side for 1 minute less if you prefer medium).
While steaks are cooking, snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt. Microwave the asparagus until tender, about 3-4 minutes.
Remove steaks from grill and let rest for 10 minutes. Once rested, serve the steaks with the herb oil drizzle on top along with the sweet potatoes and asparagus. Enjoy!