#fancydining

From Gastroposter Ashita Solanky, via Instagram:

Having this juicy filet mignon with a rich balsamic glaze is like dining in a fancy restaurant. The balsamic reduction goes well with the perfectly grilled, tender steak. It has both sweet and sour flavors. This dish is meant to take your wine cellar tasting to a whole new level.

Ingredients: 1 bottle of red wine Cabernet Sauvignon or Merlot. 1 lb filet mignon steaks. 2 tablespoons olive oil. Salt and pepper to taste. 4 cloves garlic, minced. 1/4 cup balsamic vinegar. 2 tablespoons honey. 1 teaspoon dried thyme. 1 cup beef broth. 2 tablespoons butter. Fresh parsley for garnish.

Instructions: Get your grill ready for high heat. Sprinkle a lot of salt and pepper on the steaks and rub them with olive oil. For medium-rare, or until done to your liking, grill the steaks for four to five minutes on each side. Put olive oil in a saucepan and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Bleach, honey, dried thyme, and beef broth should all be mixed in. It will take about 10 minutes of simmering for the sauce to be cut in half. Take the sauce off the heat and add the butter. Whisk it in until it melts and the sauce is glossy. Put the steaks on plates to serve and drizzle them with the balsamic glaze. Add fresh parsley on top, and serve right away with a glass of red wine.

Prep Time: 15 minutes

Cook Time: 20 minutes

A fancy dish with soft beef steaks covered in a spicy crust, served with a rich cognac cream sauce and crunchy potato sticks.

Ingredients: 4 beef steaks such as ribeye or filet mignon. Salt, to taste. Black pepper, freshly ground, to taste. 2 tablespoons olive oil. 2 shallots, finely chopped. 1/4 cup cognac. 1 cup heavy cream. 1 tablespoon Dijon mustard. 1 tablespoon Worcestershire sauce. 1 tablespoon fresh parsley, chopped. 1 tablespoon butter. 4 large potatoes. Oil for frying.

Instructions: Season the steaks with salt and freshly ground black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add the steaks and cook to desired doneness, about 4-5 minutes per side for medium-rare. Remove from skillet and let rest. In the same skillet, add shallots and cook until softened. Carefully add cognac to deglaze the skillet, scraping up any browned bits from the bottom. Add heavy cream, Dijon mustard, Worcestershire sauce, and parsley. Cook until the sauce thickens slightly, about 5 minutes. Stir in butter until melted and the sauce is smooth. Season with salt and pepper to taste. For the Pommes Allumettes matchstick potatoes: Peel and cut potatoes into thin matchsticks. Heat oil in a deep fryer or skillet to 350F 175C. Fry potatoes in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. Serve the steak topped with cognac cream sauce alongside Pommes Allumettes. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes