RECIPE: CERTIFIED ANGUS BEEF® FILET MIGNON AND SCALLOPS
CERTIFIED ANGUS BEEF® FILET MIGNON AND SCALLOPS
SERVES 4
By searing both the beef and scallops in the same pan, you create a great base for a simple pan sauce built upon these flavors. It’s important to pat the scallops dry to get a good sear.
INGREDIENTS:
Surf + Turf
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4 (6-8 ounce) Certified Angus Beef ® Filet Mignon steaks
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1 1/4 teaspoons salt, divided
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1/2 teaspoon plus 1/8 teaspoon black pepper
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8 large Canadian scallops (about 12-ounces)
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2 teaspoons canola oil, divided
Creamy Pan Sauce
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4 slices thick-cut bacon, cut into 1/4-inch matchsticks
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1 leek, whites and light green only, cut into 3-inch long by 1/8-inch wide strips
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1/4 cup dry white wine
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1 cup heavy cream
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3 ounces baby spinach (about 2-cups tightly packed)
INSTRUCTIONS:
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Season filets evenly with 1-teaspoon salt and 1/2-teaspoon pepper; set aside. Pat scallops dry with a paper towel, season with remaining 1/4-teaspoon salt and 1/8-teaspoon black pepper; set aside on paper towels.
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Preheat oven to 225°F. On the stovetop heat a large stainless steel skillet to medium high; add 1-teaspoon canola oil. Sear filets 3 minutes on each side. Briefly sear edges of steaks and reserve the steaks to a sheet pan affixed with a wire rack.
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Place pan with steaks in the oven 10 to 15 minutes or until they reach an internal temperature of 125°F for medium rare. This should be enough time to finish the rest of the recipe.
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Using the same skillet, add the remaining teaspoon of oil, heat to high. Blot scallops with paper towel, sear for two minutes per side, reserve to a clean plate.
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Reduce heat to medium, add bacon and sear, stirring occasionally, 3 to 5 minutes until crispy. Spoon out any excess bacon fat (minimal). Stir in leeks, add wine to pan, scrape any browned bits from the bottom of pan, simmer for 2 minutes. Finally, stir in cream, simmer an additional 3 minutes or until sauce has thickened enough to coat the back of a spoon. Turn off heat, fold in baby spinach so that the leaves are coated with sauce.
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Serve by spooning bacon-leek cream sauce on a plate, top with New York strips and two scallops per person.
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