-
1
Place a medium skillet with about 1/4-inch of water over high heat and bring to a simmer for cooking the asparagus spears.
-
2
While the asparagus water is heating up start the beef tenderloin steaks.
-
3
Heat a large skillet over medium to medium-high heat.
-
4
Season the steaks with some salt and pepper.
-
5
Coat pan with a little extra-virgin olive oil and add the steaks.
-
6
Meat will sear in hot pan.
-
7
Cook beef 4 minutes on each side for medium.
-
8
Once the beef is going, start the scallops; preheat a large nonstick skillet over medium- high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons.
-
9
With paper towels pat the scallops dry, season with a little salt and pepper and then add to the hot skillet.
-
10
Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side.
-
11
Once the steaks and scallops are going, add the asparagus tips to the boiling water for 3 minutes, or until just tender.
-
12
Remove the beef fillets from the skillet to a serving platter.
-
13
Return the skillet to the heat and add 1 turn of the pan of extra-virgin olive oil, about 1 tablespoon.
-
14
Add the chopped shallots and cook a little bit.
-
15
Add the vermouth, use a spoon to scrape up the bits on the bottom of the pan, add the beef broth turn the heat up to high and bring to a simmer.
-
16
Add 2 tablespoons of cold butter and stir until the butter has melted; pour the sauce over the fillets of beef.
-
17
Sprinkle the scallops with the chopped chives and remove from the skillet and arrange 2 scallops on top of each sauced up steak.
-
18
Drain the asparagus tips; return them to the skillet and season with salt, pepper and a little squeeze of lemon juice, toss to coat.
-
19
Plate the asparagus spears alongside the Manhattan sauced steaks and seared scallops.
