Surf and Turf for Two

 Surf and Turf for Two


2 8 oz. filet mignon steaks, approximately 2 “ thick

1 tbsp salt

1 tbsp black pepper

1/2 tsp garlic powder

A drizzle of extra virgin olive oil

2 tbsp of butter


Pan Sauce:

2 tbsp minced shallots

1 sprig of fresh rosemary

1/2 cup Oberon Cabernet Sauvignon

1 cup beef broth

1 tbsp of butter


Scallops

1 tbsp of extra virgin olive oil

1 tbsp butter

6 large or colossal sea scallops 

1/2 tsp each salt and pepper


Place steaks on a plate on your counter for 30 minutes before you start cooking.

Preheat the oven to 400 degrees.

For each filet, drizzle both sides with extra virgin olive and season with salt, pepper and garlic powder.

Heat a cast iron skillet or any oven safe skillet with butter on high heat.

Once the butter is melted and starts to sizzle, add the steaks. 

Sear the bottom of the steak until a golden brown crust forms. This will take  minutes. Flip steaks and transfer skillet into the 400 degree oven.  Cook approximately 8 minutes for medium rare and 10 minutes for medium.

Transfer steaks to a plate and allow them to rest while you prepare the sauce. 




Place the pan that had the steak in it onto the stove over a medium high heat and add the chopped shallots and saute for 30 seconds.  Add rosemary and wine.  Simmer until the wine reduces by half. This will take 3-4 minutes.

Add beef broth and simmer until it thickens.  This will take 7-8 minutes,

Add butter, salt and pepper. Set the pan with the sauce aside.


The Vineyard Mom Tip: NEVER cook with wine you would not drink by itself.



Scallops

Pat the scallops dry with a paper towel.

Season both sides with salt and pepper.

Melt butter and extra virgin olive oil in a medium size skillet on high heat.

Once melted, add scallops and cook for 1-2 minutes or until a brown crust forms.

Turn the scallops over and cook for another 1-2 minutes.


The Vineyard Mom Fresh Bonus:  Place a large saute pan on medium high heat with 1 tbsp of extra virgin olive oil  Place 6-8 oz of fresh, cleaned spinach into the saute pan and season with 1/2 tsp each of salt, pepper and garlic powder.  Cover and cook for 2-3 or until spinach has wilted.


Place a couple of spoonfuls of the pan sauce onto a dinner plate and add the filet to the top of the sauce.. Using tongs, place wilted spinach on the plate next to the steak and top with seared scallops.



Wine Recommendation: 2021 Oberon Cabernet Sauvignon




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