Surf and Turf Savings: Beef Tenderloin Steaks with Manhattan Sauce, Seared Scallops and Lemony Asparagus Spears

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Ingredients

Beef Tenderloin Steaks:

  • Extra-virgin olive oil
  • 6 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick)
  • Salt and freshly ground black pepper
  • 2 large shallots, finely chopped
  • 1/4 cup sweet vermouth, a good glug
  • 1/2 cup beef broth
  • 2 tablespoons cold butter

Seared Scallops:

  • 2 tablespoons extra-virgin olive oil
  • 12 sea scallops, muscle removed
  • Salt and freshly ground black pepper
  • 1/2 bunch chives, chopped

Lemony Asparagus Spears:

  • 1 1/2 pounds thin asparagus spears, trimmed of woody ends
  • 1/4 lemon, juiced
  • Salt and pepper

Description

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