I think you should make this for your boyfriend on his birthday, or, when you want something…
Filet Mignon & Potato Dauphinois
For the steaks:
Two filet mignon steaks from a good butcher
1/2 bag of baby spinach
1 clove garlic, minced
1 tablespoon of extra virgin olive oil
two slices of Stilton blue cheese
Grill filets to taste, I prefer a filet mignon to be cooked medium to medium rare.
Add the olive oil to a pan on the stove and add garlic, saute for a minute, then add spinach and wilt, this takes about 3 minutes.
Plate the grilled filet on a bed of spinach and top with the blue cheese. Simple eh?
For the Potato Dauphinois:
3 pounds of large red potatoes, mostly skinned and sliced thin
1 small onion, sliced thin
1 large clove of garlic halved
1 tablespoon of butter
1/4 teaspoon of ground nutmeg
1 cup grated Gruyère cheese
1 cup double cream, or heavy cream
1/2 cup of milk
freshly ground salt and pepper
Preheat oven to 325 degrees
Place potatoes in boiling water in a sauce pan for about 5 minutes. Don’t cook all the way through and be careful they do not cook too much and break up. Drain.
Rub the inside of a square glass pan with the garlic, then the butter to grease. Place a layer of 1/2 the potatoes in the pan, season with salt and pepper, add 1/2 the sliced onion and 1/2 the cheese, sprinkle with a bit of nutmeg. Add the rest of the potato, layer with onion, salt & pepper, a pinch of nutmeg and remaining cheese.
Combine heavy cream and milk in a bowl and mix together quickly, then cover potatoes with the cream mixture.
Bake in oven for 45 minutes