Name: Surf and Turf: Scallops and Filet Mignon in Mushroom Cream Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Ingredients: Two 8-ounce filet mignons, about 1 inch thick; 2 teaspoons sugar; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon olive oil or canola oil; 2 cloves garlic, unpeeled and smashed; 4 sprigs fresh thyme; 4 sprigs fresh rosemary; 2 tablespoons unsalted butter; 2 tablespoons unsalted butter; 2 1/2 cups cremini mushrooms, sliced; Kosher salt and freshly ground black pepper; 1 clove garlic, unpeeled; 1/4 cup dry white wine; 1/4 cup chicken broth; 3/4 cup heavy cream; 1 teaspoon fresh thyme leaves; 2 teaspoons olive oil; 1 pound asparagus, ends trimmed; 1 clove garlic, unpeeled; 1 lemon; Kosher salt and freshly ground black pepper; 1/4 cup rice flour or all-purpose flour; 8 to 10 dry sea scallops (see Cook's Note); Kosher salt and freshly ground black pepper; 2 teaspoons canola oil

Directions

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43m Easy 97%

CLASS

For the perfect filet mignon: Preheat the oven to 375 degrees F. Heat a 10- to 12-inch cast-iron skillet over high heat for 2 to 3 minutes.
Pat the steaks dry with paper towels. Combine the sugar, salt and pepper in a small bowl. Sprinkle the mixture over all sides of the steaks and drizzle with oil.
Place the steaks in the hot skillet and sear until GBD (golden, brown and delicious), 1 to 2 minutes. Flip the steaks with tongs. Add the garlic cloves, thyme and rosemary to the skillet. Place the pan in the oven and roast until the steaks reach the desired doneness, 6 to 10 minutes for medium-rare; an instant-read thermometer inserted in the center of a steak should register 125 degrees F for medium-rare, 135 degrees F for medium and 145 degrees F for medium-well.
Remove the skillet from the oven and add the butter. As the butter melts, baste it over the steaks and herbs. Cover the steaks loosely with foil and rest for 5 to 10 minutes.
For the mushroom cream sauce: Heat a large skillet over high heat until hot, 1 to 2 minutes. Swirl in the butter until melted. Add the mushrooms and season with a healthy pinch of salt and pepper. Grate the garlic over the mushrooms with a rasp grater. Stir occasionally until the mushrooms release liquid, about 3 minutes. Stir in the wine and scrape the bottom of the skillet. Cook until the pan is almost bone dry, 2 to 3 minutes longer.
Stir in the broth, cream and thyme. Lower the heat until the sauce simmers. Season with salt and pepper and simmer until the sauce is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Set aside.
For the asparagus with lemon and garlic: Heat a large skillet over high heat until very hot, 1 to 2 minutes. Swirl in the oil. Add the asparagus and cook for 30 seconds. Grate the garlic and lemon zest over the asparagus with a rasp grater. Cook, stirring occasionally, until the edges of the asparagus start to brown but the spears are still crisp, about 3 minutes longer.
Sprinkle the asparagus with a fat pinch of salt and pepper. Cut the lemon in half and squeeze the juice of half over the asparagus. Stir and season with more salt and pepper if desired.
For the seared sea scallops: Heat a large cast-iron skillet over high heat until very hot, 2 to 3 minutes. Place the flour on a plate. Use paper towels to dry the scallops well. Season them with salt and pepper, then lightly coat them on all sides with flour.
Add the oil to the skillet and swirl to coat the entire pan. Carefully place the scallops in the hot skillet. Let them sear without disturbing them until browned on the bottom, 1 to 2 minutes. Flip and cook until warm in the middle, about 1 minute longer. Transfer the scallops to a paper towel-lined plate until ready to serve.
To serve, place a steak whole or sliced on each plate. Arrange the scallops and some of the asparagus on each plate. Smother the steak with the mushroom sauce and serve.

Cook’s Note

Dry scallops are scallops that haven't been preserved by soaking in a solution of water and phosphates. Scallops that have been treated this way, sometimes known as “wet” scallops, can be spongy and difficult to sear. If your filet mignons are not perfectly compacted and round, wrap them with kitchen twine to get the perfect shape.