Introduction
Elevate your dinner experience with a sumptuous dish featuring tender beef tenderloin fillets paired perfectly with succulent sea scallops, all drizzled with a rich garlic butter sauce. This recipe is sure to impress both family and friends, whether it’s a special occasion or a cozy night in.
Detailed Ingredients with measures
– 2 beef tenderloin fillets, each 1½ inches thick (approximately 6 to 8 ounces)
– Kosher salt and freshly ground black pepper, to taste
– 3 tablespoons unsalted butter, divided
– 8-10 large sea scallops
For the garlic butter sauce:
– 3 cloves garlic, minced
– 6 tablespoons unsalted butter, cubed
– 2 tablespoons fresh parsley, chopped
– 2 tablespoons fresh chives, chopped
– 1 tablespoon fresh lemon juice
– 2 teaspoons lemon zest
– Kosher salt and freshly ground black pepper, to taste
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 2
This combination of flavors and textures is sure to be a hit. Follow the simple instructions to create a restaurant-quality meal right in your own kitchen. Enjoy the indulgent flavors of beef and scallops together!
Detailed Directions and Instructions
Heat the Skillet
Heat a 12-inch cast iron skillet over medium-high heat for 8-10 minutes.
Prepare the Steaks
Pat both sides of the steaks dry with paper towels; season with kosher salt and freshly ground black pepper.
Cook the Steaks
Melt 2 tablespoons of butter in the skillet. Place the steaks in the center and cook until a dark crust forms, about 4-6 minutes. Flip using tongs and cook for an additional 3-4 minutes, or until desired doneness. Remove from skillet, cover loosely, and let rest.
Prepare the Skillet for Scallops
While the steaks rest, clean the skillet and melt the remaining 1 tablespoon of butter.
Prepare the Scallops
Remove the small side muscle from the scallops, rinse with cold water, and thoroughly pat dry.
Season the Scallops
Season the scallops with kosher salt and freshly ground black pepper. In batches, add them to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2-3 minutes per side. Remove from skillet and keep warm.
Make the Garlic Butter Sauce
To prepare the garlic butter sauce, reduce the heat to low. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in the cubed butter, chopped parsley, chopped chives, lemon juice, and lemon zest; season with salt and pepper.
Serve the Dish
Serve the steaks and scallops immediately, drizzled with the garlic butter sauce.
Notes
Steak Doneness
Use a meat thermometer to check the internal temperature of the steak for perfect doneness: 130°F for medium-rare, 140°F for medium.
Scallop Cooking Tips
Ensure scallops are dry before cooking to achieve a good sear. Avoid overcrowding the skillet, as this can lead to steaming instead of searing.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat to avoid overcooking.
Serving Suggestions
Pair with a side of seasonal vegetables or a fresh salad for a complete meal.
Cook techniques
Seasoning
Properly season your beef tenderloin and scallops with kosher salt and freshly ground black pepper to enhance their natural flavors.
Searing
Use a cast iron skillet heated to medium-high to create a dark crust on the beef. This technique locks in juices and adds depth of flavor.
Resting
Let the cooked beef tenderloin rest after searing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Cooking Scallops
Cook scallops in a hot skillet for a short amount of time, just until golden brown and translucent in the center. Avoid overcrowding the pan to ensure even cooking.
Making Garlic Butter Sauce
Sauté minced garlic in butter over low heat until fragrant. Adding fresh herbs, lemon juice, and zest gives the sauce a fresh, vibrant flavor.
Plating
Serve the beef and scallops attractively with a drizzle of garlic butter sauce over the top for a visually appealing presentation.
FAQ
How do I know when the steak is done?
Use a meat thermometer; 125°F for rare, 135°F for medium-rare, and 145°F for medium.
Can I use frozen scallops?
Yes, but make sure to thaw them completely and dry them well before cooking to achieve a good sear.
What is the best way to clean scallops?
Remove the small side muscle (if present), rinse them gently under cold water, and pat them dry with paper towels.
Why is resting important after cooking meat?
Resting allows the juices to redistribute throughout the meat, preventing them from running out when cut.
Can I make the garlic butter sauce ahead of time?
It is best to make it fresh, but you can prepare the ingredients in advance and assemble it just before serving.
Conclusion
This dish of beef tenderloin and sea scallops, drizzled with a luscious garlic butter sauce, elevates a simple meal to gourmet status. The combination of tender beef and perfectly seared scallops, enhanced by fresh herbs and citrus notes, creates a delightful harmony of flavors that is sure to impress.
Scallops with Lemon Dill Sauce
Sauté scallops in a pan, then serve them topped with a vibrant sauce made from lemon juice, fresh dill, and a splash of white wine for a refreshing twist.
Balsamic Glazed Steak and Scallops
Marinate tenderloin in balsamic vinegar and olive oil, then grill, serving alongside scallops coated with a sweet and tangy balsamic reduction.
Garlic Parmesan Asparagus
Sauté asparagus with minced garlic and finish with freshly grated Parmesan cheese. This vegetable side pairs well with the rich flavors of steak and scallops.
Herb-Crusted Baby Potatoes
Roast baby potatoes tossed in olive oil, garlic, and mixed herbs for a crunchy side that complements the dish beautifully.
Creamed Spinach
Prepare a creamy spinach dish with Parmesan and a touch of nutmeg for a decadent side that balances the meal’s protein with rich flavors.
Chive and Lemon Quinoa
Serve fluffy quinoa with chive and lemon zest, bringing a fresh, light element to balance the richness of the beef and scallops.
