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Steak and Scallops with Champagne-Butter Sauce

Photo: Jennifer Davick; Styling: Linda Hirst
Yield 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

How to Make It

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

  2. Heat 1 1/2 teaspoons oil in a large cast iron or heavy-bottom nonstick skillet over medium-high heat. Add steaks, and cook 3 minutes on each side (for medium-rare) or until desired degree of doneness. Transfer to a platter; cover and keep warm.

  3. Add remaining 1 1/2 teaspoons oil to skillet; add scallops, and cook 2 minutes on each side or until done. Transfer to platter; cover and keep warm.

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