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extra-virgin olive oil beef salt shallots sweet vermouth beef broth cold butter extra-virgin olive oil salt chives thin lemon salt
Viewed: 30 - Published at: 8 years agoIngredients
- 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
- 2 tablespoons extra-virgin olive oil
- 12 sea scallops, muscle removed
- Salt and freshly ground black pepper
- 1/2 bunch chives, chopped
- 1 1/2 pounds thin asparagus spears, trimmed of woody ends
- 1/4 lemon, juiced
- Salt and pepper
Method
- 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.
