My wife is making me my favorite meal tomorrow for Valentine’s Day, Beef Wellington, so I wanted to make something nice for her tonight. I decided on Filet Mignon with Seared Scallops in a Lobster Basil Cream Sauce with a side of Baked Asparagus.
This meal was a doozy to make, but I’ll walk through all the steps if you care to recreate it.
I got the lobster tails and scallops this morning frozen, so I spent the early afternoon defrosting both of those in the sink. Once they were defrosted, I put the lobster fails in the fridge to keep cool and put the scallops on a plate of paper towels to dry off. Once I got the scallops dried off, I put fresh grated sea salt and pepper on both sides and set them aside. I then got the Filet Mignon out of the fridge about an hour before I started cooking and coated them in salt, pepper, and thyme leaves. I set these aside to come to room temperature. I broke the ends off my asparagus, coated them in olive oil and freshly grated sea salt.
Once my oven was preheated to 425, I put the asparagus in for 40 minutes. At 20 minutes I retossed it all.
I heated up my cast iron skillet on medium-high heat and tossed the steaks on. I let them sit for 3 minutes on each side to get a good sear. I then put them in the oven with the asparagus at 425 until done. I used a meat thermometer to make sure they were cooked to the right temperature then set them aside to rest in an aluminum foil tented plate to rest.
Lobster Basil Cream Sauce:
I put 3 TB of olive oil in a large pan and sautéed 2 cloves of garlic. Once they were cooked down, I added a cup of sherry and 2 cups of heavy cream and let that simmer for 5 minutes, or until it coasted the back of a spoon. I then added 2 cups of spinach and 2 tsp of freshly chopped basil as well as the chopped cooked meat of 2 lobster tails. I added salt and pepper to taste. I let that simmer for another 5 minutes to cook down the spinach.
I put two TB of olive oil in a pan on medium-high heat and seared the scallops. I flipped them after 3 minutes and cooked them another 3 minutes. I dusted them with paprika right after flipping them.
I pulled the scallops out of the pan and plated them in a circle. I pulled the spinach out of the sauce and let most of the sauce drip off of it. I then put that and the lobster in the middle of the scallops. I plated the filet mignon to the dryest side of the plate and the asparagus on the opposite side. I spooned a little sauce on the scallops and served it up. It turned out amazing.
Comment back with any specials meals you guys are making for the holiday.