Land & Sea With Scallops Recipe
6 oz AAA Alberta Beef Tenderloin, pan seared scallops, roasted fingerling potatoes, grilled asparagus, demi glace **can be gluten free**
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Ingredients
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Main Ingredients
Seasoning and Garnish
Method
Preparation
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and halve the fingerling potatoes. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- 2
Prepare the Asparagus
Trim the woody ends of the asparagus and toss with olive oil, salt, and pepper. Set aside.
Cooking the Beef and Scallops
- 3
Cook the Beef Tenderloin
In a skillet over medium-high heat, heat a tablespoon of olive oil. Season the beef tenderloin with salt and black pepper. Sear for 3-4 minutes on each side for medium-rare. Remove from the skillet and let rest.
- 4
Cook the Scallops
In the same skillet, add another tablespoon of olive oil. Once hot, add the scallops. Sear for 2-3 minutes on each side until golden brown. Remove from the skillet.
Finishing Touches
- 5
- 6