Surf and Turf with Mushroom Red Wine Sauce
Ingredients
1 cup
hot water
1 cup
Kowalski's Beef Demi-Glace (from the Meat Department)
4 (6 oz. each)
Kowalski's Certified Humane USDA Prime Beef Tenderloin Steaks
- kosher salt and freshly ground and Kowalski's Black Peppercorns, to taste
2 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
2 tbsp.
Kowalski's Unsalted Butter
½ cup
minced shallots
8 oz.
sliced button mushrooms
3 tbsp.
flour
2 tbsp.
tomato paste
1 ½ cups
red wine
1 tbsp.
Dijon mustard
4
large sea scallops (about ½ lb. total)
- mashed potatoes, for serving
1 tbsp.
finely chopped fresh Italian parsley
Directions
- Preheat oven to 425°.
- In a 2-cup measuring glass, whisk hot water and demi-glace until dissolved; set aside.
- Heat an oven-safe skillet over medium-high heat for 5 min.; add 1 tbsp. oil.
- Season steaks with salt and pepper; sear in oil on first side until a deep brown crust forms (4-5 min.).
- Flip steaks; season cooked side with more salt and pepper.
- Move pan to preheated oven; roast steaks to desired doneness (5 min. for rare, 7 min. for medium-rare or 9 min. for medium). When steaks are done, remove from oven and let rest for 5 min.; keep warm. While steaks roast and rest, prepare the sauce (steps #7-13).
- Melt butter in a large skillet over medium heat.
- Add shallots; sauté until tender (about 5 min.).
- Add mushrooms; sauté until tender (8-10 min.).
- Stir in flour and tomato paste; cook for 3 min., stirring constantly.
- Slowly stir in demi-glace and wine; boil and stir until thickened (about 1 min.).
- Stir in mustard; season sauce with salt and pepper.
- Reduce heat to low; keep sauce warm.
- Heat remaining oil in a large nonstick skillet over medium-high heat.
- Season scallops with salt and pepper; add scallops to the hot skillet and cook until golden and just opaque in the center (1-2 min. per side), turning only once.
- Place each steak on a plate of mashed potatoes; top each with a scallop. Spoon sauce over dish; sprinkle with parsley. Serve immediately.
