RECIPE: CERTIFIED ANGUS BEEF® FILET MIGNON AND SCALLOPS

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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

  • 4 (6-8 ounce) Certified Angus Beef ® Filet Mignon steaks

  • 1 1/4 teaspoons salt, divided

  • 1/2 teaspoon plus 1/8 teaspoon black pepper

  • 8 large Canadian scallops (about 12-ounces)

  • 2 teaspoons canola oil, divided

Creamy Pan Sauce

  • 4 slices thick-cut bacon, cut into 1/4-inch matchsticks

  • 1 leek, whites and light green only, cut into 3-inch long by 1/8-inch wide strips

  • 1/4 cup dry white wine

  • 1 cup heavy cream

  • 3 ounces baby spinach (about 2-cups tightly packed)

INSTRUCTIONS:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve by spooning bacon-leek cream sauce on a plate, top with New York strips and two scallops per person.