Ingredients
- Extra-virgin olive oil, for drizzling, plus 1 tablespoon, 1 turn of the pan
- 4 (1-inch thick) tenderloin steaks
- 8 large diver sea scallops, trimmed of the foot
- Salt and pepper
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 1/3 cup sweet vermouth
- 2 tablespoons butter
- 1 pound asparagus spears, trimmed
- 1/2 lemon, juiced
- 2 tablespoons chives, 10 blades, chopped or snipped
Directions
Drizzle some extra-virgin olive oil over steaks to coat lightly. Get a nonstick skillet screaming hot and add meat. Cook 3 minutes on each side for medium rare, 4 for medium to medium well.
Remove meat from pan and pull it off fire to cool for a minute.
Drizzle some extra-virgin olive oil over the scallops and season with salt and pepper. Get a skillet screaming hot and cook scallops 2 to 3 minutes on each side until well caramelized.
Bring 2 inches water to a boil in a medium skillet for asparagus.
Return meat pan to medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots, garlic and cook 2 minutes. Add sweet vermouth and reduce by half, 30 seconds or so. Add butter to the pan to finish sauce.
Add asparagus to boiling water. Cook 2 to 3 minutes, remove and dress with lemon juice, a drizzle of extra-virgin olive oil, salt and pepper.
Place each tenderloin steak on a plate and drizzle Manhattan sauce down over top. Serve 2 scallops on top of steaks and garnish with chives. Serve asparagus spears alongside.
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By TC_773
Chicago, IL
on June 23, 2010
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Made this for a good friend who LOVES to drink Manhattans. Used Ribeye steaks as others had recommended. Cooked the steak in the broiler on high for 5 min on each side for medium.
The market didn't have a shallot, so I used an onion and another clove of garlic. Also didn't have vermoth on hand so used a sweet red wine. DELICIOUS! And quick!
DO MAKE SURE YOU DRY THE SCALLOPS WELL!!! I had a grease pop that left a nasty burn on my arm. Also, next time would adjust the temp on the scallops as the "screaming hot" started a grease fire. My scallops may have been a *little* overdone, but they were still really tasty. Served with double baked bought at the butcher's and sweet corn.
By ktgraf74_12465902
east providence, 79
on February 14, 2010
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Just made this for Valentine's Day dinner. It came out so good, and it was my first time cooking steak and scallops! I didn't use vermouth in the sauce, just some beef broth, and it was pretty good. I also made oven roasted rosemary red potatoes too. Very sexy dinner! Thanks Rachel Ray for making me less intimidated to cook a steak! Next time, perhaps a ribeye...
By brievon
Parker, CO
on February 13, 2010
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Made this for my husband for Valentine's and he loved it. We both thought the manhattan sauce was phenomenal. My only complaint would be that I'm not a big tenderloin fan, I think it lacks in flavor, next time I will make it with ribeyes as other reviewers suggested. I followed the recipe exactly and made everything including the asparagus. It was all good. I did make sure the scallops were nice and dry, wrapped them in a paper towel for 30 minutes before cooking. The only change I would make for next time is the cut of meat.
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