Bacon-Wrapped Filet Mignon Steaks: Wrap beef tenderloin in plastic wrap and refrigerate for 30 minutes. Take out of the fridge and slice through the tenderloin – wrap still on – into 1.5-inch thick steaks. Season with salt and pepper and wrap each with a slice of bacon. Heat olive oil in a pan and cook steaks, making sure to sear all sides and the bacon.
Pan-Sauteed Asparagus: Take Trader Joe’s frozen asparagus spears and cook in butter, salt, and pepper – tossing frequently – until soft and browned.
Mushroom Mashed Potatoes: Boil russet potato chunks in salted water until tender. Meanwhile, sauté sliced baby portabella mushrooms in butter, garlic, salt, and pepper until soft and brown. Mash potatoes with cream, mushrooms, and a handful of grated or chunked cheese.
Salad: Dark,leafy green with sliced tomatoes, apple-balsamic pickled shallots, and herbed goat cheese.