With the Super Bowl over (congrats on your first win in the big game, Eagles!) my food focus is now on Valentine’s Day. Eric’s job includes a lot of travel with many meals eaten in restaurants. On weekends (and whenever he is not traveling during the week) we try to cook and dine at home, even for those special occasions when most people typically dine out, like birthdays and Valentine’s Day.

When it comes to the sweet heart’s holiday, our tradition in the food department is “indulgent.” I want the drink, the main dish, and the dessert to all be extra-special dishes, not things we eat frequently. Beef tenderloin is my favorite main dish indulgent pleasure and a great special occasion choice. Today’s recipe adds moist and tender sea scallops to the steak. Including a rich, yet uncomplicated, Champagne-Butter sauce to the proteins makes for a wonderfully, indulgent Surf & Turf entree, perfect for a celebration for two.

Tenderloin & Scallops with Champagne-Butter Sauce

Tenderloin & Scallops with Champagne-Butter Sauce (adapted from coastalliving.com)  Makes 2 servings

Ingredients:

• 2 (4-ounce) beef tenderloin steaks
• 1/4 teaspoon salt
• 1/8 teaspoon cracked black pepper
• 6 large sea scallops
• 1/4 teaspoon crushed pink peppercorns
• 1 tablespoon olive oil, divided
• 1/3 cup Champagne (or dry white wine)
• 1 1/2 teaspoons fresh lemon juice
• 1 tablespoon minced shallots
• 3 tablespoons butter, cut into pieces

Preparation:

Sprinkle the steaks on both sides with 1/8 teaspoon each of salt and black pepper. Sprinkle the scallops on both sides with 1/8 teaspoon each of salt and pink peppercorns.

Salt & pepper the proteins.

Heat 1 1/2 teaspoons of oil in a large heavy-bottom nonstick skillet (or cast iron) over medium-high heat. Add the steaks and cook them on both sides to the desired degree of doneness. About 3 minutes on each side will be medium rare with an internal temperature of 135ºF. Medium, with a 145ºF internal temperature, will take about 4 – 5 minutes per side. Transfer the steaks to individual plates and cover them to keep them warm.

Cook the beef.

Add the remaining 1 1/2 teaspoons of oil to the skillet. Add the scallops, and cook them for 2 minutes on each side or until they are done. Divide the scallops between the two plates and cover them to keep them warm.

Nice sear on the scallops!

Add the Champagne, lemon juice, and shallots to the pan and bring the sauce to a boil. Cook it for 3 minutes or until it is reduced to 2 tablespoons. Remove the pan from the heat and add the butter, 1 piece at a time, whisking it constantly until the butter is thoroughly incorporated.

Make the Champagne-Butter sauce.

Season the sauce to taste with salt and black pepper. Top the steak and scallops with the sauce and serve immediately.

This is a rich & romantic dinner for two!

Celebrate this special dinner with someone you love!  ~Linda

Tenderloin & Scallops with Champagne-Butter Sauce (adapted from coastalliving.com)  Makes 2 servings

Ingredients:

• 2 (4-ounce) beef tenderloin steaks
• 1/4 teaspoon salt
• 1/8 teaspoon cracked black pepper
• 6 large sea scallops
• 1/4 teaspoon crushed pink peppercorns
• 1 tablespoon olive oil, divided
• 1/3 cup Champagne (or dry white wine)
• 1 1/2 teaspoons fresh lemon juice
• 1 tablespoon minced shallots
• 3 tablespoons butter, cut into pieces

Preparation:

Sprinkle the steaks on both sides with 1/8 teaspoon each of salt and black pepper. Sprinkle the scallops on both sides with 1/8 teaspoon each of salt and pink peppercorns.

Heat 1 1/2 teaspoons of oil in a large heavy-bottom nonstick skillet (or cast iron) over medium-high heat. Add the steaks and cook them on both sides to the desired degree of doneness. About 3 minutes on each side will be medium rare with an internal temperature of 135ºF. Medium, with a 145ºF internal temperature, will take about 4 – 5 minutes per side. Transfer the steaks to individual plates and cover them to keep them warm.

Add the remaining 1 1/2 teaspoons of oil to the skillet. Add the scallops, and cook them for 2 minutes on each side or until they are done. Divide the scallops between the two plates and cover them to keep them warm.

Add the Champagne, lemon juice, and shallots to the pan and bring the sauce to a boil. Cook it for 3 minutes or until it is reduced to 2 tablespoons. Remove the pan from the heat and add the butter, 1 piece at a time, whisking it constantly until the butter is thoroughly incorporated. Season the sauce to taste with salt and black pepper. Top the steak and scallops with the sauce and serve immediately.