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Prep TimeAn hour
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Cook Time45 minutes
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Serving2
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This is not a recipe. This is what I do on Friday nights. A movie. A bottle of wine. A steak or a filet tail. The Bearnaise sauce? I could whip that up with my eyes closed. The stuffed potatoes are addictive. Be careful with the asparagus and steam it only until it is bright green with a bit of crispness – do not overcook the asparagus, please! Forget about work. Forget about the bills. Remember that what is important in life is whether your dogs are happy.
Ingredients
Friday Night Dinner
Directions
Find a good movie and open a bottle of wine.
Fire up the grill.
Bake the potatoes and stuff them. See the recipe for stuffed potatoes on this site.
Season the filet and bring it to room temp.
Trim the asparagus and put it in the steamer.
Make the Bearnaise sauce and keep it warm by pouring the sauce into a Pyrex measuring cup and setting it down in a saucepan with a little water in the bottom. You can hold the sauce for a while this way. Keep checking the heat beneath the pan and the temp of the water inside to make sure you don't overheat the sauce (because if you do, it will separate).
So, timing is everything here. The filet tail will cook in about 10 minutes on the grill. Take it off when it is a little rare. The last thing to do is to steam the asparagus. Usually, this takes about seven minutes once you see the steam coming from the pot, but it depends on the thickness of the asparagus.
Top off your wine glass, relax and enjoy your dinner!
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