Valentine's Day 2017 - Surf and Turf: Seared Scallops and Filet Mignon with Rosemary Wine Pan Sauce served with Gruyere Mashed Potatoes

For this year's Valentine's dinner at home, I decided a Surf and Turf meal would be perfect. Gulf Coast scallops were waiting in the freezer for the surf portion. Filet Mignon would be the selection for the turf portion. 

Please, please, please don't be intimated by cooking scallops at home. A hot skillet and 90 seconds on each side later, your scallops are PERFECTION.

The same thing goes for the steak. Don't be intimidated. A very hot cast iron skillet, two minutes of searing time on the stovetop and then 8 minutes in the oven and then some resting time. For the steak that is.

And don't think those are just ho-hum mashed potatoes. These are taken to a little higher level with the addition of grated Gruyere cheese.  Oh yes.

Let's get cooking!

For the Mashed Potatoes

2 large russet potatoes, peeled and chopped

1 T. butter

2 T. heavy cream

Salt to taste

1/3 grated Gruyere cheese

Place potatoes in a medium saucepan filled with water. Bring to a boil and cook until tender. Drain and then mash potatoes with butter, heavy cream, salt, and grated Gruyere cheese. Set aside.

For the Steaks:

2 - 8 oz. Filet Mignon steaks, 1 1/2" - 2" inch thick

Olive oil

Candian Steak seasoning

1 T. butter

Before starting to cook, remove steaks from refrigerator about 20 minutes beforehand. Preheat oven to 400 degrees.  Drizzle tops of steaks with olive oil and generously sprinkle with the steak seasoning and rub into steaks. Repeat on the other side.

Heat a large, cast-iron skillet over medium-high heat, then add 1 T. butter. Once melted, add steaks, then sear for 2 minutes. Using tongs, turn steaks over and place skillet into preheated oven and roast for 10 minutes for a medium rare steaks. Adjust roasting time according to thickness of steaks and how you wish yours to be cooked. Remove steaks to a plate and cover with foil. Set aside to rest.

For the Rosemary Wine Pan Sauce:

1 T. minced shallot

1 garlic clove, minced

1 rosemary sprig

1/2 cup red wine

1 cup low sodium beef broth

1 T. butter 

Place skillet that steaks were cooking in back onto stove top over medium high heat.  Add shallots and saute for 30 seconds. Add garlic, rosemary, and wine and simmer until wine is reduced by half. Then add beef broth and simmer until sauce is thickened and reduced, 5 - 6 minutes. Add butter, taste, and add salt and pepper if necessary. Set sauce aside.

For the Scallops:

6 - 8 large scallops

salt and pepper

1 T. olive oil

1 T. butter

While the pan sauce is reducing, melt butter and olive oil in a large skillet over medium-high heat. Pat scallops dry between layers of paper towel, season with salt and pepper, and then place seasoned sized down in hot skillet and sear for 90 seconds. Season top with salt and pepper and then, using tongs, turn over and sear for another 90 seconds.

 

To Serve:

 

Spoon mashed potatoes onto plate. Place steak on top of potatoes and drizzle with the pan sauce. Add scallops to plate and garnish with a fresh sprig of rosemary.

Adapted from iowagirleats.com