Early Valentine’s Day Dinner

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.

Filet Mignon:

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.

Plated Meal:

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.

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