Steak and Scallops with Champagne-Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (4-ounce) beef tenderloin steaks |
1/4 teaspoon salt |
1/8 teaspoon cracked black pepper |
6 large sea scallops |
1/4 teaspoon crushed pink peppercorns |
1 tablespoon olive oil, divided |
1/3 cup champagne or dry white wine |
1 1/2 teaspoons fresh lemon juice |
1 tablespoon minced shallots |
3 tablespoons butter, cut into pieces |
Directions:
1. Sprinkle steaks on both sides with 1/8 teaspoon each salt and black pepper. Sprinkle scallops on both sides with 1/8 teaspoon each salt and pink peppercorns.
2. Heat 1 1/2 teaspoons oil in a large cast iron or heavy-bottom nonstick skillet over medium-high heat. Add steaks, and cook 3 minutes on each side (for medium-rare) or until desired degree of doneness. Transfer to a platter; cover and keep warm.
3. Add remaining 1 1/2 teaspoons oil to skillet; add scallops, and cook 2 minutes on each side or until done. Transfer to platter; cover and keep warm.
4. Add Champagne, lemon juice, and shallots to pan; bring to a boil. Cook 3 minutes or until reduced to 2 tablespoons. Remove from heat. Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated. Season sauce to taste with salt and black pepper. Top steak and scallops with sauce.
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