I am good at many things in life, but remembering which streets to turn on while driving is not one of them.
I told you about the lack of my sense of direction over the summer. It’s gotten to the point where Mr. Peaches tracks my iPhone on Google Latitude whilst not with me to make sure I’m going the right way to doggy day care.
Actually I can figure out where I am going just fine, thank you. It just may take me a few loops around the neighborhood to get me there, okay? 
One of the things I AM good at, however, is making a MEAN romantic candlelit dinner for two.
Case in point: these beef tenderloin steaks that I splurged on for my birthday served alongside roasted sweet potato coins in thyme and Broccolini in crushed red pepper. GO ME.
I also made a horseradish-chive infused butter as the recipe calls for which was nice but I am omitting it below because it’s extra work and a longer ingredient list and I believe grass-fed beef tenderloin is perfectly succulent on its own with plain ol’ salted butter. This meal deserves to be eaten by candlelight with a bottle of your favorite red wine.
Do this people!
xoxo,
peaches and cake
Pan-Seared Beef Tenderloin with Roasted Sweet Potato Coins and Broccolini
Adapted from Cooking Light, January/February 2013
Serves 2 plus leftovers
For the Beef Tenderloin:
- Butter, softened (I use salted)
- 2 (8-ounce) or 4 (4-ounce) beef tenderloin steaks, preferably grass-fed, brought to room temperature
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme
Sprinkle steaks evenly with salt, pepper, and dried thyme. Heat a tablespoon or so of butter in a cast-iron pan over medium high heat and swirl the butter around. Make sure the pan gets really hot. Add steaks to pan (you should hear them sizzle); cook for about 5 minutes. Flip and continue cooking until internal temperature in the center of the steak reaches 135⁰F for medium or until desired degree of doneness. Butterfly the steaks if they are very thick. Remove steaks and their juices from pan; transfer to a plate and cover with aluminum foil. Let stand about 5 minutes. Serve steaks with their juices and a slice of softened butter on top.
For the Roasted Sweet Potato Coins:
- 2 tsp. coconut oil or butter, melted (I used coconut oil)
- 1 tsp. dried thyme
- 1/8 tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ~1 lb. thinly sliced sweet potatoes, about 2 large (You’ll want to look for sweet potatoes that are on the “skinnier” side as it will be easier to slice through them. You can leave the skin on.)
Preheat oven to 425⁰F. Combine melted coconut oil or butter, dried thyme, kosher salt, freshly ground black pepper, and thinly sliced sweet potatoes in a large bowl, tossing to coat sweet potatoes evenly. Place sweet potatoes on a baking sheet lined with parchment paper, and bake at 425⁰F for 16-20 minutes or until fork tender.
For the Broccolini:
- 2 tsp. coconut oil or butter, melted (I used coconut oil)
- ¼ tsp. kosher salt
- ¼ tsp. crushed red pepper
- 6-8 ounces trimmed Broccolini spears
Combine melted coconut oil or butter, kosher salt, crushed red pepper, and Broccolini in a bowl, tossing to coat Broccolini evenly. Arrange Broccolini on a baking sheet lined with parchment paper and bake at 425⁰F for 12 minutes or until Broccolini is crisp-tender.
