Date Night - Filet of Beef with Mushroom Sauce

One of the best ways to impress a date is preparing a delicious, simple meal. Whether you're cooking for a man, woman, or even a close friend -- no one turns down good food. The key to a successful date night is making something easy. If you're comfortable with something more elaborate than what I'm offering here, by all means, go for it. This is a menu that's been tried and tested, though, and unless your date is averse to beef, you're bound to please.

The Menu
Pan Roasted Filet of Beef
Mushroom Sauce
Mashed Potatoes - Recipe here.
Served with Malbec, Pinot Noir, or even a deep, rich Bordeaux

The Plan
Day before the date -- buy all the ingredients, slice the mushrooms, and measure out the ingredients
Day of the date -- an hour before your date is to arrive, make the mashed potatoes and place over a double boiler. While those are staying hot, make the steaks and sauce -- here's how to do it:

Filet of Beef with Mushroom Sauce
Serves 2
Prep Time: 5 minutes
Cook Time: 20 minutes for medium, 14 for medium rare, plus 10 minutes for sauce

• two 6-8 oz beef tenderloin filets, about 2 inches thick
• 8 oz. cremini mushrooms, sliced thinly
• 2 cups beef stock or homemade chicken stock
• 1/2 cup red wine, such as pinot noir
• kosher salt and ground black pepper to taste
• 2 tbsp olive oil, for cooking the steak and mushrooms

Pre-heat the oven to 375 degrees. Drizzle the oil in an oven-safe pan and heat until shimmering. Add the mushrooms and toss to coat. Make a circle of mushrooms around the edge of the pan.
Season the steaks liberally with salt and pepper. Place in the hot pan and sear on one side for 2 minutes. Turn and sear for another 2 minutes. Place in the hot oven for another 7 minutes for medium rare, a few minutes longer for more well-done steaks.
Carefully remove the steaks from the oven with an oven mitt and place on a plate. Cover tightly with foil. Place the mushrooms over medium high heat and immediately add the red wine. Reduce for 3 or 4 minutes until syrupy and thick. Add the beef stock and reduce for another 5-7 minutes, until reduced by half. Stir often. Taste for seasonings. Add salt and pepper to taste.
Uncover the steaks. Pour any juice that has accumulated in the plate into the sauce and stir.
On a clean, warm plate, add a serving of mashed potatoes. Neatly place a steak on top of each mound of potatoes and spoon over the mushroom sauce. Serve hot.