Valentine's Day Surf And Turf Recipe
Prep Time:
40 minutes
Cook Time:
12 minutes
Servings:
2 Servings
Ingredients
  • ¼ cup crème fraîche
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 2 (6-ounce) filet mignon
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 tablespoons grapeseed oil
  • 2 tablespoons butter
  • 6 large sea scallops, trimmed
  • 1 teaspoon caviar
Directions
  1. In a small bowl, whisk together the crème fraîche, Dijon mustard, and lemon juice. Set it aside.
  2. Bring the filets to room temperature for about 30 minutes. Pat them dry, then season them with ½ teaspoon each salt and pepper on either side.
  3. Preheat the oven to 400 F.
  4. Heat the grapeseed oil in a cast iron skillet over medium-high heat until it’s shining across the surface. The skillet should be very hot.
  5. Add the seasoned steaks and press them into the skillet with your fingers. Sear on either side until a crust forms, about 2 minutes per side. Lightly press the sides into the skillet to brown.
  6. Transfer the steaks to a sheet pan and add them to the oven. Bake for 4 minutes, or until the internal temperature is 120 F. Remove from the oven.
  7. In the meantime, melt the butter in a separate skillet over medium heat.
  8. Pat the scallops dry and season them with the remaining salt and pepper.
  9. Once hot, add the scallops to the skillet and sear until golden brown, about 2 minutes per side. Remove from the skillet.
  10. Add the filet mignon to a plate, add a dollop of crème fraîche sauce, add one scallop, add the caviar, and garnish with microgreens.
  11. Serve the surf and turf.