Best 2 Surf And Turf Scallops And Filet Mignon In Mushroom Cream Sauce Recipes

FILET MIGNON WITH GARLIC SHRIMP CREAM SAUCE

Steps:

• Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
• Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes.
• Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
• To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.

SURF AND TURF: SCALLOPS AND FILET MIGNON IN MUSHROOM CREAM SAUCE

Steps:

• For the perfect filet mignon: Preheat the oven to 375 degrees F. Heat a 10- to 12-inch cast-iron skillet over high heat for 2 to 3 minutes.
• Pat the steaks dry with paper towels. Combine the sugar, salt and pepper in a small bowl. Sprinkle the mixture over all sides of the steaks and drizzle with oil.
• Place the steaks in the hot skillet and sear until GBD (golden, brown and delicious), 1 to 2 minutes. Flip the steaks with tongs. Add the garlic cloves, thyme and rosemary to the skillet. Place the pan in the oven and roast until the steaks reach the desired doneness, 6 to 10 minutes for medium-rare; an instant-read thermometer inserted in the center of a steak should register 125 degrees F for medium-rare, 135 degrees F for medium and 145 degrees F for medium-well.
• Remove the skillet from the oven and add the butter. As the butter melts, baste it over the steaks and herbs. Cover the steaks loosely with foil and rest for 5 to 10 minutes.
• For the mushroom cream sauce: Heat a large skillet over high heat until hot, 1 to 2 minutes. Swirl in the butter until melted. Add the mushrooms and season with a healthy pinch of salt and pepper. Grate the garlic over the mushrooms with a rasp grater. Stir occasionally until the mushrooms release liquid, about 3 minutes. Stir in the wine and scrape the bottom of the skillet. Cook until the pan is almost bone dry, 2 to 3 minutes longer.
• Stir in the broth, cream and thyme. Lower the heat until the sauce simmers. Season with salt and pepper and simmer until the sauce is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Set aside.
• For the asparagus with lemon and garlic: Heat a large skillet over high heat until very hot, 1 to 2 minutes. Swirl in the oil. Add the asparagus and cook for 30 seconds. Grate the garlic and lemon zest over the asparagus with a rasp grater. Cook, stirring occasionally, until the edges of the asparagus start to brown but the spears are still crisp, about 3 minutes longer.
• Sprinkle the asparagus with a fat pinch of salt and pepper. Cut the lemon in half and squeeze the juice of half over the asparagus. Stir and season with more salt and pepper if desired.
• For the seared sea scallops: Heat a large cast-iron skillet over high heat until very hot, 2 to 3 minutes. Place the flour on a plate. Use paper towels to dry the scallops well. Season them with salt and pepper, then lightly coat them on all sides with flour.
• Add the oil to the skillet and swirl to coat the entire pan. Carefully place the scallops in the hot skillet. Let them sear without disturbing them until browned on the bottom, 1 to 2 minutes. Flip and cook until warm in the middle, about 1 minute longer. Transfer the scallops to a paper towel-lined plate until ready to serve.
• To serve, place a steak whole or sliced on each plate. Arrange the scallops and some of the asparagus on each plate. Smother the steak with the mushroom sauce and serve.