Grilled Chile Rubbed Filet Mignon Medallion With Seared Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Chile Habanero Verde Sauce

   In a blender, combine the Hatch green chile, habanero pepper, olive oil, salt, and pepper. Blend until smooth. Set aside.

2. 2

   Make the Garlic Mashed Potatoes

   Boil the potatoes until fork-tender. Drain and mash with garlic, butter, salt, and pepper until creamy.

3. 3

   Cook the Broccolini

   In a skillet, add a tablespoon of olive oil and sauté the broccolini over medium heat until tender, about 5 minutes. Season with salt and pepper.

4. 4

   Grill the Filet Mignon

   Season the filet mignon with paprika, cumin, salt, and black pepper. Grill over high heat for about 4-5 minutes per side for medium-rare.

5. 5

   Sear the Scallops

   In a separate skillet, heat butter over medium-high heat. Add scallops and sear for 2-3 minutes on each side until golden brown.

6. 6

   Serve

   On a plate, create a bed of garlic mashed potatoes. Place the grilled filet mignon medallion on top, arrange the seared scallops beside it, and drizzle with the Hatch green chile habanero verde sauce. Serve the sautéed broccolini on the side.