Filet and Scallops Dinner


  • For the steaks and seasoning:
    • 2 Filet Mignons
    • BCW Steak Seasoning
    • Drizzle of extra virgin olive oil
    • 2 Tablespoons of Booth Creek Wagyu Tallow
  • For the pan sauce:
    • 1 Tablespoon minced shallot
    • 1 garlic clove, crushed and peeled
    • 1 sprig of fresh rosemary
    • 1/2 cup red wine, like cabernet
    • 1 cup low-sodium beef broth
    • 1 Tablespoon butter
  • For the scallops:
    • 1 Tablespoon butter
    • 1 Tablespoon of extra virgin olive oil
    • 6 large sea scallops
    • Salt and pepper


  1. Place steak on a plate on the counter to warm up for about 30 minutes before starting to cook. Preheat oven to 400 degrees.
  2. For the steaks: Drizzle tops of steaks with extra virgin olive oil, then generously sprinkle on seasoning and rub into steaks. Repeat on the other side.
  3. Heat a large, heavy-bottomed skillet over medium-high heat until very hot then add tallow. Once melted, add steaks and sear until a golden brown crust has formed on the bottom, usually takes about 2 minutes. Flip steaks then place entire skillet into oven and roast for 10 minutes. Remove steaks from skillet and add to a plate to rest while you prepare the rest of the dish.
  4. For the pan sauce: Place hot skillet back over medium-high heat, then add shallots and sauté for 30 seconds. Add rosemary, garlic, and wine, then simmer until wine is reduced by half. Add beef broth, then simmer until sauce is thickened and reduced, which can take between 7 to 9 minutes.
  5. For the scallops: Pat scallops very dry between layers of paper towels, then season with salt and pepper on both sides. Melt butter and extra virgin olive oil in a large skillet over medium-high heat, then add scallops and sear for 90 seconds. Flip, then sear for 90 more seconds.
  6. Plate steaks and scallops on two plates, then drizzle pan sauce over steaks and serve.




Recipe inspired by: Iowa Girl Eats 

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