STEAK & SCALLOPS WITH CHAMPAGNE-BUTTER SAUCE

STEAK & SCALLOPS WITH CHAMPAGNE-BUTTER SAUCE image

Yield 2 people

Number Of Ingredients 11

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2 (4 oz) beef tenderloin steaks
1/4 tsp salt
1/8 tsp cracked black pepper
6 large sea scallops
1/4 tsp crushed pink peppercorns
1 Tbsp olive oil, divided (?)
1/3 cup Champagne or dry white wine
1 and 1/2 tsp fresh lemon juice
1 Tbsp minced shallots
3 Tbsp butter, cut into pieces
8 oz. thin green beans

Steps:

(See #5 for doing beans at same time.) 1. Sprinkle steaks on both sides with 1/8 tsp each salt and black pepper. Sprinkle scallops on both sides with 1/8 tsp each sale and pink peppercorns. 2. Heat 1.5 tsp oil in large cast iron or heavy-bottom nonstick skillet over medium-high heat. Add steaks, and cook 3 minutes on each side (for medium-rare) or until desired degree of doneness. Transfer to a platter; cover and keep warm. 3. Add remaining 1.5 tsp oil to skillet; add scallops, and cook 2 minutes on each side or until done. Transfer to platter; cover and keep warm. 4. Add Champagne, lemon juice, and shallots to pan; bring to a boil. Cook 3 minutes or until reduced to 2 Tbsps. Remove from heat. Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated. Season sauce to taste with salt and black pepper. Top steak and scallops with sauce. 5. Arrange 8 oz thin green beans in a vegetable steamer. Steam, covered, 9 minutes or until crisp-tender. Season to taste with salt and pepper.