Chef Time!

Chef Time!

Tuesday, August 21, 2012

The His and Her Filet Mignon with Champagne Scallops


Whenever I’m preparing steaks, the wife and I have our own doneness. She likes hers very well-done, whereas I like mine as rare as I can get it (why kill the beef even more?).
I always like to prepare the steaks the night before, with a simple marinade consisting of malt vinegar, hoisin and salt and pepper. With this marinade, I’m using the vinegar to soften the meat and the hoisin to give it the oriental flavor. As for the salt and pepper? It’s a habit.

Asian steak and scallops

Filet Mignon with Champagne Scallops
2 Filet Mignon
10 Large Sea Scallops
1 ½ tablespoons olive oil
2 cups Champagne
3 Tbsp. Fresh squeezed lemon juice
1 tbsp. Butter
2 Garlic cloves-minced
2 Tbsp. Parsley- minced
Fresh ground pepper
Heat grill
While the steaks are resting on the counter season with salt and pepper. (It’s always a good idea to let meat come back to room temp before grilling-you’ll achieve an accurate cooking temperature more effectively)
Now you  take the steaks out to the grill. (Our steaks were very thick and we like them medium rare, so this step came before I started the scallops. I also wanted to leave enough time for the filet’s to rest, allowing the juice to redistribute. You may want to start the scallops before the steak if you have a thinner piece of meat or like your steak well done)
In heavy skillet heat oil over high heat
When oil begins to smoke add scallops. BE CAREFUL! I used long grilling tongs, these babies splatter and that oil is H-O-T HOT!
Sear each side for one minute or until each side is golden brown
Add ½ cup of Champagne and lower heat to medium
Simmer for about 2 minutes
Add lemon juice, garlic and remaining champagne
Bring to a boil and reduce by half
Add butter, parsley and season with pepper
Place scallops on a plate and smother with sauce
By now your steaks should be ready and have had time to rest, so add them to the plate of scallops
ENJOY!!!!

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