Grilled Filet/2 Grilled Scallops/roasted Red Potatoes/asparagus/creole Mustard Shallot Beurre Blanc Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Cut the red potatoes into quarters, toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for about 25-30 minutes until golden and tender.

2. 2

   Grill the Filet Mignon

   Season the filet mignon with salt and black pepper. Preheat the grill to medium-high heat. Grill the filet for about 4-5 minutes per side for medium-rare, or until desired doneness is reached.

3. 3

   Grill the Scallops

   Season the scallops with salt and black pepper. On the same grill, cook the scallops for about 2-3 minutes on each side until they are opaque and have nice grill marks.

4. 4

   Prepare the Asparagus

   Trim the asparagus ends and drizzle with olive oil, salt, and pepper. Grill the asparagus for about 5-7 minutes until tender and slightly charred.

5. 5

   Make the Beurre Blanc

   In a saucepan, combine shallots and white wine. Simmer until reduced by half. Lower the heat and whisk in the butter a few pieces at a time until fully emulsified. Stir in the creole mustard and lemon juice, and season to taste.