Get ready to elevate your dinner game with this mouthwatering duo: Perfectly Seared Steakhouse Steak and Parmesan Crusted Chicken.
Both dishes bring rich flavors and satisfying textures to your table, making them perfect for any occasion. Whether you’re hosting a dinner party or treating yourself to a special meal, these recipes promise to deliver restaurant-quality results from the comfort of your own kitchen.
Enjoy the delightful contrast of juicy steak and crispy chicken, each bursting with savory goodness.
Steps
- Preheat your oven to 425°F. In a medium bowl, mix the potato pieces with olive oil, chopped rosemary, salt, and pepper until they are well coated. Arrange the potatoes evenly on a baking sheet sprayed lightly with cooking spray. Roast them for about 20 minutes until they are crispy and golden brown.
- While the potatoes are roasting, heat vegetable oil in a non-stick skillet over medium heat. Season the filet mignon steaks with salt on both sides and place them in the hot pan. Sear the steaks for 6 minutes on each side, then quickly sear the edges for 30 seconds to 1 minute.
- Add butter to the skillet with the steaks and let it melt. Carefully tilt the pan to spoon the melted butter over the steaks for about a minute. Move the steaks to a plate and cover them with foil to keep warm.
- For the creamed spinach, melt butter in a medium saucepan over medium heat. Add the finely diced onion and minced garlic, cooking them for about 2 minutes. Stir in the spinach until it wilts and reduces in volume.
- Sprinkle flour over the spinach and stir to coat it evenly. Lower the heat to medium-low and pour in the heavy cream, salt, and pepper, stirring until the mixture thickens, about 1 minute. Mix in half of the crumbled blue cheese and cover the pot, turning off the heat.
- Slice the rested steaks into ½-inch pieces against the grain. Serve them alongside the roasted rosemary potatoes and creamed spinach, garnishing with the remaining blue cheese.
Ingredients
- 2 russet potatoes (6 oz each), cut into 1-inch pieces
- 4 teaspoons olive oil
- 1 teaspoon fresh rosemary, finely chopped
- Pinch of kosher salt
- Pinch of black pepper
- Cooking spray
- 4 teaspoons vegetable oil
- 2 filet mignon steaks (6 oz each), seasoned with kosher salt on both sides
- 1 tablespoon unsalted butter
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 teaspoons garlic, minced
- 4 cups fresh spinach, roughly chopped
- 4 teaspoons all-purpose flour
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 ounces blue cheese, crumbled and divided
FAQ
- How long does it take to prepare the Steakhouse Dinner for Two?
- The entire meal, including preparation and cooking, takes approximately 25 to 30 minutes.
- What are the main components of the Steakhouse Dinner for Two?
- The meal includes filet mignon, roasted rosemary potatoes, and creamed spinach.
- Can the recipe be adjusted for more servings?
- Yes, the recipes from April Anderson’s book can be easily doubled to serve more people.
- Is there a recommended wine pairing for the meal?
- A Pinot Noir or a robust Chardonnay pairs well with this Steakhouse Dinner for Two.
- What is a suitable dessert to accompany this meal?
- No Bake Peanut Butter Dirt Cups are suggested as a perfect dessert to follow this steakhouse dinner.
- Where can I find more recipes like this?
- You can check out April Anderson’s cookbook, “Gourmet Cooking for One or Two,” or visit her blog, Girl Gone Gourmet, for more delicious recipes.
Tips
- Room Temperature Steaks: Allow your steaks to rest at room temperature for about 30 minutes before cooking. This helps them cook more evenly and achieves a better sear.
- Coating Potatoes Evenly: When preparing the roasted rosemary potatoes, ensure that each piece is evenly coated with olive oil, rosemary, salt, and pepper for optimal flavor and crispiness.
- Basting with Butter: After searing the steaks, add butter to the pan and, once melted, carefully spoon it over the steaks. This enhances the flavor and keeps the meat juicy.
- Blue Cheese in Creamed Spinach: For a richer taste, add half of the crumbled blue cheese to the creamed spinach as it cooks, and sprinkle the remaining cheese on top just before serving.
Equipment
- Non-stick skillet (10-inch)
- Medium sauce pot
- Baking sheet
- Cooking spray
