SURF AND TURF: SCALLOPS AND FILET MIGNON IN MUSHROOM CREAM SAUCE
Here's a perfect date-night surf-and-turf menu you can cook together. We like scallops for the "surf" element instead of the usual lobster; they're a cinch to cook up if you use a hot pan with very little fat. We add well-seasoned steaks given a fast sear for juiciness and topped with a versatile, savory mushroom sauce. Asparagus makes the perfect quick-and-elegant side.
Provided by Jet Tila
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 26
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abbie Hort
[email protected]Meh.
Madison Dixon
[email protected]Overall, I was a bit disappointed with this recipe. I think I'll try a different one next time.
Md Sabbir Hossin
[email protected]The sauce was a bit bland. I had to add some extra salt and pepper to taste.
Sk Pipol (Sk pipol)
[email protected]The scallops were a bit gritty, which was a bit disappointing.
Nicole Nyberg
[email protected]I found this recipe to be a bit too complicated. There were too many steps and ingredients involved.
Ssuuna Leon
[email protected]I'm not sure what went wrong with my dish, but it didn't turn out as good as I hoped. The scallops were a bit overcooked and the sauce was too thin.
tero _
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Mustafa Ashour
[email protected]I made this dish for my boyfriend's birthday and he loved it! He said it was the best steak he's ever had.
Ogana Stephanie
[email protected]I followed the recipe exactly and my dish turned out perfectly. I'm so glad I decided to try this recipe.
Dominic Dominic
[email protected]I was a bit skeptical about the mushroom cream sauce, but it was actually really good. It was creamy and flavorful without being too heavy.
Brayson Grange
[email protected]This dish is a bit pricey, but it's worth every penny. The scallops and steak were amazing and the sauce was to die for.
Xaliimo Xaliimo
[email protected]The filet mignon was cooked to perfection and the sauce was delicious. I will definitely be making this dish again.
Shirley Haggard
[email protected]I'm not a big fan of seafood, but I loved the scallops in this dish. They were so tender and flavorful.
Awe Elijah akorede
[email protected]This recipe was easy to follow and the results were stunning. The scallops and steak were cooked perfectly and the sauce was creamy and flavorful.
Cyndi Baity
[email protected]I made this dish for a special occasion dinner and it was a hit! My guests raved about the scallops and steak, and the sauce was so delicious that we all wanted to lick our plates clean.
Kegh Fancis
[email protected]This surf and turf dish was an absolute delight! The scallops were perfectly seared and the filet mignon was cooked to a tender medium-rare. The mushroom cream sauce was rich and flavorful, and it complemented the seafood and steak beautifully.