Soldato
Girlfriend Dinner to Impress
- Thread starter Matutu
- Start date
Soldato
I wouldn't go near beef wellingtons if you are a beginner. Its a lot of faff, and if using fillet, very expensive.
Starter - 3 nice scallops with pea & mint puree
I would do a nice rib of beef from a butchers ~ 1kg will be more than enough. You could also do a large t-bone if you prefer, that would also be cheaper. You could make a nice bernaise sauce and serve with good oven chips and salad.
Pudding - Creme caramel is easy, and a treat. This can be made days before in individual ramekins
Starter - 3 nice scallops with pea & mint puree
I would do a nice rib of beef from a butchers ~ 1kg will be more than enough. You could also do a large t-bone if you prefer, that would also be cheaper. You could make a nice bernaise sauce and serve with good oven chips and salad.
Pudding - Creme caramel is easy, and a treat. This can be made days before in individual ramekins
I would argue fajitas is something very easy and basic to do. Nice, I love fajitas myself, but it's not something I'd make for an occasion.
The best food is stuff people don't get to eat every day, fancy or exotic food is always a winner in my books. Has to be wholesome as well, can't stand faffy meals where you come away after 9 courses hungry.
The best food is stuff people don't get to eat every day, fancy or exotic food is always a winner in my books. Has to be wholesome as well, can't stand faffy meals where you come away after 9 courses hungry.
Well Think I have decided on Beef Wellington with Fennel and Honey Carrots with Red wine sauce, she loves Asparagus but I dont know how to do this well? Is it done best simply grilled? Or how would people recommend?
I normally only eat it with Hollandaise but that with Red Wine doubt would be good.
I normally only eat it with Hollandaise but that with Red Wine doubt would be good.
Soldato
steam asparagus for 7mins.
Associate
Maybe a side dish of asparagus? I've tried boiled, fried in butter and roasted. They are easy to prep, get hold of one spear at either end between you forefinger and thumb then bend till is snaps line up the tip of the rest and chop bottem of stalks offf ( the off cuts are no use, taste 'woody ). Enjoy your meal.
God no. It'll be mush if you cook it that long. Asparagus needs to be served with a bit of crunch left in it - I hate limp asparagus.
Blanche in some boiling water for a minute or so (depending on the thickness) then chargrill it. Lob on a bit of butter and a splash of lemon juice to serve and Bob's your uncle
Associate
If your looking for a bitta fun on the side...probably a good idea to give the asparagus a miss!
It makes your man juice a tad smelly.
It makes your man juice a tad smelly.
Associate
- Joined
- 29 Sep 2011
- Posts
- 825
http://main.kitchendaily.com/recipe/filet-mignon-with-mushrooms-and-mustard-red-wine-sauce-142704/
This recipe is from the link above.
Filet Mignon with Mushrooms and Mustard-Red Wine Sauce
Filets mignons are cut from the center of a beef tenderloin, the tenderest cut of beef there is. The meat is mild in flavor and comparatively low in fat, so it is usually served with a rich sauce. Here mustard is the secret weapon. playing a double role as flavor enhancer and thickener for the red wine mustard sauce.
Ingredients
Serves: 4
6- to 7-ounce filets mignons, about 1 1/2-inches thick
1 tablespoon vegetable oil
4 tablespoons unsalted butter, divided
1/2 cup shallots, chopped
1 pound mixed mushrooms, sliced
1 teaspoon chopped fresh thyme
2 tablespoons Dijon mustard
1 cup red wine
Garnish: chopped chives or parsley
Directions
Put oven rack in middle position and preheat oven to 350°F.
Pat meat dry and season all over with about ¾ teaspoon salt and ½ teaspoon black pepper (total).
Heat oil and 1 tablespoons butter in a 10-inch heavy skillet (not nonstick) over moderately high heat until foam from butter subsides, then sear steaks until a deep brown crust forms, about 3 1/2 minutes on each flat side. Transfer steaks to a small baking dish, reserving skillet. Cook steaks in oven until thermometer inserted horizontally into center of steaks registers 125°F for medium-rare, 10 to 12 minutes.
Meanwhile, add shallots to skillet and cook over medium heat, stirring, until shallots are softened, about 3 minutes. Add mushrooms, thyme, ¼ teaspoon salt and ¼ teaspoon pepper to skillet and cook, stirring, until mushrooms are wilted, 3 to 5 minutes. Stir mustard into wine to dissolve, then add mixture to skillet and bring to a boil over high heat. Boil until wine is reduced to about 1/3 its original volume and sauce is slightly thickened, 5 to 8 minutes. Stir in remaining 3 tablespoons butter, and cook, swirling pan, until butter has been incorporated into the sauce. Season with salt and pepper to taste.
Remove steaks from oven and let stand on a plate, tented with foil to keep warm, 5 to 10 minutes. Add any juices from plate to sauce and serve over steaks.
You could serve this with some roasted , baby potato's or mashed potato's.
With garden peas or whatever veg you think she would like.
here is a link to some quick recipes.
http://allrecipes.com/recipes/everyday-cooking/quick-and-easy/
This recipe is from the link above.
Filet Mignon with Mushrooms and Mustard-Red Wine Sauce
Filets mignons are cut from the center of a beef tenderloin, the tenderest cut of beef there is. The meat is mild in flavor and comparatively low in fat, so it is usually served with a rich sauce. Here mustard is the secret weapon. playing a double role as flavor enhancer and thickener for the red wine mustard sauce.
Ingredients
Serves: 4
6- to 7-ounce filets mignons, about 1 1/2-inches thick
1 tablespoon vegetable oil
4 tablespoons unsalted butter, divided
1/2 cup shallots, chopped
1 pound mixed mushrooms, sliced
1 teaspoon chopped fresh thyme
2 tablespoons Dijon mustard
1 cup red wine
Garnish: chopped chives or parsley
Directions
Put oven rack in middle position and preheat oven to 350°F.
Pat meat dry and season all over with about ¾ teaspoon salt and ½ teaspoon black pepper (total).
Heat oil and 1 tablespoons butter in a 10-inch heavy skillet (not nonstick) over moderately high heat until foam from butter subsides, then sear steaks until a deep brown crust forms, about 3 1/2 minutes on each flat side. Transfer steaks to a small baking dish, reserving skillet. Cook steaks in oven until thermometer inserted horizontally into center of steaks registers 125°F for medium-rare, 10 to 12 minutes.
Meanwhile, add shallots to skillet and cook over medium heat, stirring, until shallots are softened, about 3 minutes. Add mushrooms, thyme, ¼ teaspoon salt and ¼ teaspoon pepper to skillet and cook, stirring, until mushrooms are wilted, 3 to 5 minutes. Stir mustard into wine to dissolve, then add mixture to skillet and bring to a boil over high heat. Boil until wine is reduced to about 1/3 its original volume and sauce is slightly thickened, 5 to 8 minutes. Stir in remaining 3 tablespoons butter, and cook, swirling pan, until butter has been incorporated into the sauce. Season with salt and pepper to taste.
Remove steaks from oven and let stand on a plate, tented with foil to keep warm, 5 to 10 minutes. Add any juices from plate to sauce and serve over steaks.
You could serve this with some roasted , baby potato's or mashed potato's.
With garden peas or whatever veg you think she would like.
here is a link to some quick recipes.
http://allrecipes.com/recipes/everyday-cooking/quick-and-easy/
Last edited:
Some of the massive asparagus I've gotten takes 7 minutes to still have a nice bit of crunch. The little supermarket stalks it's more like 4 minutes steaming.God no. It'll be mush if you cook it that long. Asparagus needs to be served with a bit of crunch left in it - I hate limp asparagus.
Blanche in some boiling water for a minute or so (depending on the thickness) then chargrill it. Lob on a bit of butter and a splash of lemon juice to serve and Bob's your uncle
Chargrilling is nice but it's a different flavour to steaming.
Man of Honour
Coq au Vin.
It means chicken in wine, not that you've got a coq up your arse, or a coq on your head... or that you've got a coq in the back of a van.
It means chicken in wine, not that you've got a coq up your arse, or a coq on your head... or that you've got a coq in the back of a van.
Stuffed chicken, with a bit of pesto and wrap it in some nice streaky bacon with some asparagus, get a nice bit of char on it! this was our first meal. I made a korma the next day with my own style fried rice. 6 years so far so I did something right 
Soldato
I have big asparagus, doesn't go mushy. Mushy, soft veg is the worst kind!
Unless he's getting a golden shower after I can't see the issue, and if he is getting a golden shower I'd say thats low down on the list of problems he hasAlso, to the suggestions of asparagus, no! It'll make yer pee stink