Tenderloin steak and delicate scallops seared in butter and finished with lemon zest, white wine, garlic and fresh basil.
Ingredients:
➢ 10 ounces beef tenderloin steaks (2 five-ounce average), 1 ½ inch thick
➢ 1 teaspoon sea salt and freshly ground black pepper
➢ 3 Tablespoons butter
➢ 4 ounces sea scallops, rinsed and patted dry (about six scallops)
➢ * Asparagus can be roasted as a perfect side*
Ingredients (Sauce):
➢ 2 Tablespoons EVOO
➢ ¼ cup finely chopped green onions
➢ 3 large garlic cloves, minced
➢ ¼ cup dry white wine
➢ 3 tablespoons butter
➢ 2 tablespoons fresh lemon juice
➢ 2 tablespoons fresh basil (cut into strips)
➢ 1 tablespoon minced parsley
➢ ¼ teaspoon lemon zest
➢ Dash of hot pepper sauce (Can be omitted)
➢ Sea salt and freshly ground pepper to taste
Instructions:
➢ Season steaks with salt and pepper. In a 10 to 12-inch skillet, heat 2 tablespoons of butter over medium heat until hot and bubbly (more can be added, if needed). Add steaks to skillet and brown on one side for 4 to 5 minutes. (At this point, begin the sauce in another small, nonreactive skillet.)
➢ Turn the steaks on end and rotate to brown the sides (this will take about 3 minutes), then turn over to brown the final side for 4 to 5 minutes.
➢ When turning the steak to brown the last side, add scallops to the skillet to brown at the same time, about 2 minutes on each side.
➢ *If making the roasted asparagus, now is a good time to slide it under the broiler for 10 minutes.
➢ To make the sauce in a separate skillet, sauté onion and garlic in 2 tablespoons olive oil over medium heat for 3-4 minutes, until fragrant. Add wine and lemon juice; simmer to reduce slightly, 1-2 minutes. Add 3 tablespoons butter and stir until melted into the sauce. If the steak and scallops are not yet done, slide the sauce off heat until they are ready.
➢ Once the scallops are browned on each side, stir the fresh basil, parsley, lemon zest, and hot pepper sauce into the sauce.
➢ Reduce heat to low, add the scallops, spooning the sauce over the scallops. Once the steaks reach an internal temperature of 125°F (the rare side of medium-rare), add to the pan with the sauce and spoon sauce over the steaks.
➢ Divide the steaks and scallops evenly between two plates and serve immediately, spooning more sauce over both the scallops and the steak.
Steve Henry of Eve Henry Homes
Monument Realty
404.625.4598
EveHenryHomes.com