Serve with a baked potato and a Caesar salad.
Two Beef Tenderloin Fillets (About Six Ounces Each)
Twelve Large Sea Scallops
Six Whole White Mushrooms Sliced In Half
A Tablespoon of Unsalted Butter Divided In Half
¼ Cup Of Dry Red Wine
A Teaspoon Of Sea Salt (Approximate)
½ Teaspoon Of Ground Black Pepper (Approximate)
Two Tablespoons Of Olive Oil
Beef Tenderloin Fillets
Preheat the oven to 375 degrees.
Wrap the fillets with butcher’s twine going around each fillet twice to form a round shape. Sprinkle each fillet generously with sea salt and ground black pepper. Press the seasoning with your fingers into the meat.
Put a non-stick skillet on high heat for four minutes. Add a tablespoon of olive oil to the pan. Place the fillets into the skillet. Cook without touching for three minutes until the cooked side achieves a dark brown crust. Place the mushrooms in the pan. Place the skillet in the preheated oven for 12 minutes for medium rare.
Remove the fillets to a plate. Put the pan on medium low heat and add the red wine. Cook for three minutes while scraping the bottom of the pan to loosen the brown bits that have formed. Turn the heat down to low and add ½ tablespoon of unsalted butter. Stir until the butter has melted into the sauce. Take the skillet off of the heat. Taste and add more sea salt and/or black pepper, as needed. Pour the sauce right over the top of the fillets and serve.
Sprinkle both sides of the scallops with sea salt and ground black pepper. Put a non-stick skillet on high heat for four minutes. Add ½ tablespoon of unsalted butter and a tablespoon of olive oil. Cook while stirring. When the butter has melted, add the sea scallops. Allow the scallops to cook without touching them for 3-4 minutes until a brown crust is formed on the cooked side. Turn the scallops over and reduce the heat to medium. Cook the scallops while basting them with the butter and the olive oil for three more minutes. Serve with lemon wedges.