Steak Scott Recipe
10 oz New York Medallions topped w/Lobster Newburg sauce, sauteed baby rock shrimp & steamed asparagus.
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Ingredients
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Steak
Lobster Newburg Sauce
Shrimp
Asparagus
Method
Steak
- 1
Prepare the Steak
Season the New York medallions with salt and black pepper on both sides.
- 2
Sear the Steak
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned medallions and sear for 3-4 minutes on each side for medium-rare. Remove from skillet and let rest.
Lobster Newburg Sauce
- 3
- 4
Add Lobster and Cream
Stir in the chopped lobster meat and heavy cream. Let it simmer for about 5 minutes.
- 5
Thicken the Sauce
In a small bowl, whisk together egg yolks, brandy, paprika, and salt. Slowly add this mixture to the saucepan, stirring constantly until the sauce thickens, about 2-3 minutes. Do not boil.
Shrimp
- 6
Sauté the Shrimp
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds, then add baby rock shrimp.
- 7
Cook the Shrimp
Sauté the shrimp for 3-4 minutes until they turn pink. Add lemon juice and salt, mix well and cook for another minute. Remove from heat.
Asparagus
- 8
Prepare the Asparagus
Steam the trimmed asparagus for about 5-7 minutes until tender but still crisp.
- 9
Finish the Asparagus
Drizzle with 1 tablespoon of olive oil and sprinkle with salt.
Plating
- 10
Plate the Dish
On each plate, place the rested steak medallions, top with lobster Newburg sauce, and garnish with sautéed rock shrimp. Serve with steamed asparagus on the side.
