Ever since I got married, I’ve always wanted to prepare a wonderful dinner for our anniversary. Even when we had the option to go out, I found it more special to stay in and cook. I didn’t buy a gift; my dinner has always been the gift. Here is my Dinner #26!🥂

Pan-Seared Prime Filet Mignon

Ingredients

• 2 USDA Prime filet mignon (8 oz each)
• Kosher salt
• Freshly ground black pepper
• 1 tbsp avocado oil
• 2 tbsp unsalted butter
• 2 garlic cloves, smashed
• 2–3 sprigs fresh thyme

Instructions

1. Remove the steaks from the refrigerator 1 hour before cooking.
2. Pat dry and season generously with kosher salt and black pepper.
3. Heat a cast-iron skillet over medium-high heat until very hot. Add the avocado oil.
4. Sear the steaks for 3–4 minutes per side, depending on thickness.
5. Lower the heat, add the butter, garlic, and thyme, and baste continuously for 1–2 minutes.
6. Transfer the steaks to a plate and let them rest for 8–10 minutes before serving.

RED WINE SHALLOT SAUCE

Ingredients

• 2 shallots, finely minced
• 1 tbsp butter
• ¾ cup Cabernet Sauvignon
• ¾ cup beef stock
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 sprigs fresh thyme
• 2 tbsp cold unsalted butter

Instructions

1. Melt 1 tablespoon of butter in a saucepan over medium heat.
2. Cook the shallots until soft, about 3–4 minutes.
3. Add the Cabernet Sauvignon and simmer until reduced by about half.
4. Stir in the beef stock, Dijon mustard, Worcestershire sauce, and thyme.
5. Simmer until the sauce coats the back of a spoon, about 10–15 minutes.
6. Remove the thyme.
7. Just before serving, whisk in the cold butter until glossy.

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TRUFFLE MASHED POTATOES

Ingredients

• 2 lb Yukon Gold potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter
• 2 tbsp black truffle butter
• ½ cup warm heavy cream (more if needed)
• ¼ cup freshly grated Parmigiano-Reggiano
• Kosher salt
• Freshly ground black pepper

Instructions

1. Boil the potatoes in salted water until fork tender, about 18–20 minutes.
2. Drain well and return them to the hot pot for 1–2 minutes to remove excess moisture.
3. Mash until smooth.
4. Stir in the unsalted butter.
5. Add the warm heavy cream gradually until creamy.
6. Fold in the Parmigiano-Reggiano.
7. Stir in the black truffle butter at the very end.
8. Season with salt and freshly ground black pepper to taste.

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ROASTED ASPARAGUS

Ingredients

• 1 bunch asparagus, trimmed
• 1 tbsp extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Zest of 1 lemon

Instructions

1. Preheat the oven to 425°F.
2. Toss the asparagus with olive oil, salt, and pepper.
3. Arrange in a single layer on a baking sheet.
4. Roast for 10–12 minutes until tender-crisp.
5. Finish with freshly grated lemon zest.

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The dessert served was a Lemon Posset. Click here to get the recipe.