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Steak & Scallops with Champagne Butter Sauce

Beef, Butter, Lemon Juice, Main Course, Olive Oil, Scallop, Shallot, Skillet, Stovetop, Supper

Servings

2

Ready In:

1 Hour

Prep Time:

5 Minutes

Ingredients

  • 2 4-ounce beef tenderloin steaks
  • ¼ teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 6 large see scallops
  • ¼ teaspoon crushed pink peppercorns
  • 1 tablespoon olive oil divided
  • 1/3 cup champagne or dry white wine
  • 1 ½ teaspoons fresh lemon juice
  • 1 tablespoon minced shallots
  • 3 tablespoons butter cut into cubes

Directions

Step 1

Sprinkle steaks on both sides with 1/8 teaspoon each salt black pepper sprinkle scallop sample size was teaspoon salt and peppercorns

Step 2

He wanted half teaspoons olive oil in large cast-iron or heavy bottom nonstick over medium-high heat add steaks cook three minutes on each side for medium rare or until desired degree of tennis transfer to platter and cover and keep warm

Step 3

Add remaining teaspoons of olive oil two skillet add scallops and cook two minutes on each side or until done transferred to platter cover to keep warm

Step 4

I champagne lemon juice and shallots can bring to a boil cook three minutes or until reduced to 2 tablespoons remove from heat add butter one piece of the time whisking constantly until butters thoroughly incorporated season sauce to taste the salt and Black Pepper top steak and scallops with sauce makes two servings.