Recipe & picture courtesy of Rachael Ray
Makes 2 servings
- 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus more for drizzling
- Four 1-inch-thick beef tenderloin steaks (about 4 to 6 ounces each)
- Salt and freshly ground pepper
- 8 large diver sea scallops, trimmed
- 1 large shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup sweet vermouth
- 2 tablespoons unsalted butter
- 1 pound asparagus, trimmed
- Juice of 1/2 lemon
- 2 tablespoons chopped or snipped chives
- Drizzle some EVOO over the steaks and season with salt and pepper. Get a large nonstick skillet screaming hot and add the meat. Cook the meat over high heat for 3 minutes on each side for medium rare, 4 for medium to medium-well. Remove the meat from the skillet and pull the pan off the heat to cool.
- Drizzle some EVOO over the scallops and season them with salt and pepper. Get another large skillet screaming hot and cook the scallops over high heat for 2 to 3 minutes on each side, until caramelized.
- Bring 2 inches of water to a boil in a medium skillet.
- Return the meat pan to medium heat and add the EVOO, 1 turn of the pan. Add the shallot and garlic and cook for 2 minutes. Add the vermouth and reduce by half, about 30 seconds. Add the butter to the pan to finish the Manhattan sauce.
- Add the asparagus to the boiling water and cook for 2 to 3 minutes. Remove the asparagus and dress with the lemon juice and a drizzle of EVOO; season with salt and pepper.
- Place 2 steaks on each plate and drizzle with the Manhattan sauce. Place 2 scallops on top of each of the steaks and garnish with the chives. Serve the asparagus alongside.
**Personal Review: This came out amazing and I was really surprised by how easy this recipe really is. The end result is mouth watering, the steaks were so tender. I loved the idea of lemon juice on the asparagus, I usually just add butter. Jason was thrilled with this dinner as well, it will continue to be a “special occasion” dinner.**