Fleur de Lolly: Surf & Turf (Seared Scallops / Filet Mignon with Rosemary-Red Wine Pan Sauce)

Yes, sometimes Mondays DO call for an elegant meal after working all day. Yes, sometimes Mondays are horrible and all you want to do is get home, put on your comfy clothes and order a pizza. Yes, today was one of those Mondays at Chez Lolly. But I put on my big girl smile and took about 45 minutes and then sat down to a delicious meal that took away some of the sting of this Monday.

You can choose what kind of "Surf" you want and whatever sort of "Turf" you'd like. I decided that Filet Mignon and seared scallops would suit me just fine.

First of all, we'll get the supporting characters all situated. How about some mashed potatoes and asparagus?

For a dinner for two:

Mashed potatoes:

2 large russet potatoes, peeled and chopped

3 T. butter

2 - 3 T. heavy cream

salt and pepper

Add potatoes to a pot filled with cold water. Bring to a boil and cook until potatoes are tender. Drain and add potatoes back to the pot. Mash and add butter, cream and salt and pepper to taste. Cover and set aside.

Asparagus:

1 large bunch of asparagus, tough ends removed

olive oil

salt and pepper

shredded Parmesan cheese

Preheat toaster oven or oven to 400 degrees. Place asparagus on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Place in oven and let cook for 10 - 15 minutes until tender. Remove from oven and add shredded Parmesan cheese.

NOW on to the main event:

For the steak:

1 lb. Filet Mignon steaks, cut 1 1/2 - 2 inches thick

3/4 T. coarse grain salt

1 1/2 t. black peppercorns

1/2 t. dried minced garlic

1/2 t. dried minced onion

1/4 t. fennel seeds

1/4 t. dried red pepper flakes

drizzle of extra virgin olive oil

2 T. butter, divided

2 T. minced shallot

1 T. dried minced garlic

1 sprig fresh rosemary

1/2 cup red wine (I used Merlot)

1 cup beef stock

For the scallops:

1 lb. scallops

salt and pepper

1 T. extra virgin olive oil

1 T. butter

Remove the steak from the refrigerator for about 20 minutes to allow to reach room temp while you prepare the side dishes. Preheat oven to 400 degrees.

Add salt and next 5 ingredients to a mortar and pestle and coarsely crush. If you have a favorite store bought steak rub, feel free to use that instead.

Drizzle tops of steaks with extra virgin olive oil, then generously sprinkle on spice rub and rub into steaks. Repeat on other side.

Pat scallops dry between layers of paper towels, season with salt and pepper.

Heat a large, oven safe cast iron or heavy bottomed skillet over medium high heat, then add 1 T. butter. Once melted, add steaks then sear until steaks have formed a golden brown crust on the bottom, about 2 minutes.

Using tongs, turn steaks.

Then place entire skillet into oven and roast for 10 minutes for medium. Adjust the time depending on how thick the steaks are and how you like them cooked. Remove steaks to a plate and cover with foil to rest while you make the pan sauce.

Place skillet back over medium high heat, then add shallots and saute for 30 seconds.

Add rosemary, garlic, and wine and simmer until wine is reduced by half.

Now add beef broth and simmer until sauce is thickened and reduced, 7 - 9 minutes. Add remaining tablespoon butter, taste and add salt and pepper if necessary. Set sauce aside.

Now time for the scallops!

While the pan sauce is reducing, melt butter and extra virgin olive oil in a large skillet over medium high heat. Place, seasoned side down, in hot skillet and sear for 90 seconds.

Season tops with salt and pepper, then turn and sear for 90 seconds more.

Add potatoes to the plates, then add steaks and scallops. Drizzle steaks and potatoes with the rosemary-red wine sauce. Drizzle scallops with browned butter sauce. Add a serving of asparagus to each plate.

Enjoy!