My favorite date night dinner is Steak and Asparagus. Adding a fancy, but easy sauce, adds extra flavor, fat, and satiety.
Any steak will do but my favorite is Ribeye since it’s extra fatty. Top sirloin is also pretty good, as well as T-bone. Cook your desired way to your desired doneness in a cast iron skillet or other skillet of choice.
While your steak is resting, take 1/4 cup of sherry and put it into the still hot skillet to deglaze the pan. Use a silicone spatula to scrape all the goodness off the bottom of the pan. Put over medium low heat, and let simmer for a few minutes. Then add 1/4 cup beef or chicken stock, bring to a boil while stirring often, and then simmer for a few minutes until reduced by at least half.
For the asparagus, I like to roast it in the oven with butter, olive oil, and lemon pepper. Time in oven depends on thickness of the asparagus, but I usually just wait for it to turn bright green and then leave it in the oven for another minute or two. It will keep cooking a little when you take it out so be sure to take it out prior to your desired cook level.
For my easy Bearnaise sauce –
Melt 4 TBSP of kerrygold butter in a sauce pan over low heat. Once melted, whisk in a tsp of minced onion or shallot, 1 TBSP of white wine vinegar, 2 beaten egg yolks from pasture-raised eggs, 2 TBSP of organic heavy whipping cream, and 2 tsp of lemon juice. Stir in a tsp of dried tarragon, 1 tsp of dried or fresh parsley, a pinch or two of salt, a pinch of ground mustard, and a pinch of cayenne pepper. Turn heat to lowest setting and stir every couple of minutes until ready to serve.