by Sam Eggleston

Created on: January 23, 2007   Last Updated: May 04, 2007

There are few ways to impress your date that are as impressive as putting together a good meal.

As the old adage goes, the quickest way to a "heart is through the stomach." Generations of good cooks who have impressed the opposite sex can't be wrong.

So, I offer up this simple, yet tasty, steak dish with suggest side dishes that should impress your date. It worked for me in the past and, I hope, it works for you.

It's a steak with mushroom-cream sauce and, frankly, I have yet to find anyone who didn't like it. It looks magnificent when presented and it tastes good enough to wow your date.

First, go to the grocery store. Simple enough. You're looking for two steaks, preferably filet mignon minus the bacon, but you can also use loin steaks or any steak that has little fat marking it.

Then you need to pick up a small container of heavy whipping cream, mushrooms (fresh or canned...both work), pepper if you don't have any at home, olive oil, white wine (cooking wine works, but I prefer the real stuff...even the $2 kind) and a little bit of parsley (dried or fresh). Kosher salt, too, if you like for the steaks.

For the mushrooms: Use as many as you like. I typically use about 3/4 of a container of fresh sliced ones or a whole, large can of sliced canned ones.

For the steaks: If you're on a budget, get the best steak you can afford and trim as much of the fat off as you can.

If you want quick and easy side-dishes, I'd get a can of french-style green beans, a bag of slices almonds and perhaps a simple stove-top rice dish. When you cook the beans, add the almonds for a quick and tasty addition that not only whets the appitite, but looks great, too.

On to the steak cooking.

I usually use a cast-iron pan, but any pan will work. Rub each steak, both sides, with olive oil and pepper both sides. I often use some kosher salt at this point, too, because of the size and grain it works well on the steak without drying it out. I heat the pan over medium-high flame, dropping the steaks in and letting them cook about four minutes on each side (for medium-rare...longer for more well-done steaks) and then cover them with aluminum foil and place in a pre-heated 350-degree oven for 10 minutes.

In a small frying pan, drizzle a small amount of olive oil and heat over medium flame (or electric setting) and add mushrooms and lightly season with salt, pepper and parsley. Cook until the fresh ones are just beginning to wilt (wrinkle) or the canned ones are starting to pop as the water leaves them. Increase heat to medium-high, add a dash of wine (about a 1/4 cup) and stir, scraping the bottom of the pan to pick up any pieces of mushroom that may have started to carmelize on the bottom of the pan. Stir until wine cooks off and then add one cup of heavy cream (about the entire small container...a cup is 8 ounces). continue to heat, constantly stirring so the cream doesn't scorch, until the sauce has thickened. You can season this to taste, too, by adding salt and pepper as you go.

Remove from heat.

Take steaks out of the oven, put on serving plate and drizzle sauce, with mushrooms, over the top. Green beans on the side, with rice, and perhaps an easy tossed salad in an accompanying bowl make this meal complete. Light the candles, serve and enjoy.

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