Steak and Scallops with Champagne-Butter Sauce
Description
Make this absolutely amazing dish for your "honey" for Valentine's Day or any special occasion. It's simple, yet so elegant. The Champagne Butter Sauce is so good, you might want to double the sauce. Serve with your favorite sides.
Ingredients
2 - 4 oz. beef tenderloin steaks
1/4 t. salt
1/8 t. freshly ground black pepper
6 large sea scallops
1/4 t. crushed pink peppercorns
1 T. olive oil, divided
1/3 c. Champagne or dry white wine
1 1/2 t. freshly squeezed lemon juice
1 T. minced shallots
3 T. butter, cut into pieces
Directions
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Sprinkle both sides of steaks with 1/8 t. each salt and black pepper. Sprinkle both sides of scallops with 1/8 t. each salt and pink peppercorns.
Heat 1 1/2 t. oil in a large cast iron or heavy-bottom non-stick skillet over medium-high heat. Add steaks; cook 3 minutes on each side for rare or until desired degree of doneness. Transfer to a platter; cover to keep warm.
Add remaining 1 1/2 t. oil to skillet; add scallops; cook 2 minutes on each side or until done. Transfer to platter; cover; keep warm.
Add Champagne, lemon juice and shallots to pan; bring to a boil; cook 3 minutes or until reduced to 2 T. Remove from heat; add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated. Season sauce to taste with salt and pepper.
Top steak and scallops with the sauce.
2 servings.