Surf and Turf Savings: Beef Tenderloin Steaks with

Name: Surf and Turf Savings: Beef Tenderloin Steaks with Manhattan Sauce, Seared Scallops and Lemony Asparagus Spears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 6 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick); Salt and freshly ground black pepper; 2 large shallots, finely chopped; 1/4 cup sweet vermouth, a good glug; 1/2 cup beef broth; 2 tablespoons cold butter; 2 tablespoons extra-virgin olive oil; 12 sea scallops, muscle removed; Salt and freshly ground black pepper; 1/2 bunch chives, chopped; 1 1/2 pounds thin asparagus spears, trimmed of woody ends; 1/4 lemon, juiced; Salt and pepper

Servings: persons

Extra-virgin olive oil
6 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick)
Salt and freshly ground black pepper
2 large shallots, finely chopped
1/4 cup sweet vermouth, a good glug
1/2 cup beef broth
2 tablespoons cold butter
2 tablespoons extra-virgin olive oil
12 sea scallops, muscle removed
Salt and freshly ground black pepper
1/2 bunch chives, chopped
1 1/2 pounds thin asparagus spears, trimmed of woody ends
1/4 lemon, juiced
Salt and pepper

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.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Extra-virgin olive oil, 6 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick), Salt and freshly ground black pepper, 2 large shallots, finely chopped, and more.

Yes, Surf and Turf Savings: Beef Tenderloin Steaks with Manhattan Sauce, Seared Scallops and Lemony Asparagus Spears falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Surf and Turf Savings: Beef Tenderloin Steaks with Manhattan Sauce, Seared Scallops and Lemony Asparagus Spears

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions