Surf and Turf Savings: Beef Tenderloin Steaks with Manhattan Sauce, Seared Scallops and Lemony Asparagus Spears

Total Time:
20 min
5 min
15 min

6 servings

  • Beef Tenderloin Steaks:
  • Extra-virgin olive oil
  • 6 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick)
  • Salt and freshly ground black pepper
  • 2 large shallots, finely chopped
  • 1/4 cup sweet vermouth, a good glug
  • 1/2 cup beef broth
  • 2 tablespoons cold butter
  • Seared Scallops:
  • 2 tablespoons extra-virgin olive oil
  • 12 sea scallops, muscle removed
  • Salt and freshly ground black pepper
  • 1/2 bunch chives, chopped
  • Lemony Asparagus Spears:
  • 1 1/2 pounds thin asparagus spears, trimmed of woody ends
  • 1/4 lemon, juiced
  • Salt and pepper
  • Place a medium skillet with about 1/4-inch of water over high heat and bring to a simmer for cooking the asparagus spears.

  • While the asparagus water is heating up start the beef tenderloin steaks. Heat a large skillet over medium to medium-high heat. Season the steaks with some salt and pepper. Coat pan with a little extra-virgin olive oil and add the steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium.

  • Once the beef is going, start the scallops; preheat a large nonstick skillet over medium- high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. With paper towels pat the scallops dry, season with a little salt and pepper and then add to the hot skillet. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side.

  • Once the steaks and scallops are going, add the asparagus tips to the boiling water for 3 minutes, or until just tender.

  • Remove the beef fillets from the skillet to a serving platter. Return the skillet to the heat and add 1 turn of the pan of extra-virgin olive oil, about 1 tablespoon. Add the chopped shallots and cook a little bit. Add the vermouth, use a spoon to scrape up the bits on the bottom of the pan, add the beef broth turn the heat up to high and bring to a simmer. Add 2 tablespoons of cold butter and stir until the butter has melted; pour the sauce over the fillets of beef.

  • Sprinkle the scallops with the chopped chives and remove from the skillet and arrange 2 scallops on top of each sauced up steak.

  • Drain the asparagus tips; return them to the skillet and season with salt, pepper and a little squeeze of lemon juice, toss to coat. Plate the asparagus spears alongside the Manhattan sauced steaks and seared scallops.

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