Man, it has been a long time since I have graced these pages. Way too long, which is why I had to bring something special this time. Part of my being so sparse has been due to being alarmingly busy, and this night was no different. Attending meetings after work, however short, can put a hamper on a meal’s preparation, so I had to pick foods that didn’t require a lot of effort to bring together in a big way. So, a simple surf and turf is what you get… a sear here, an sear there, and a tasty dish anywhere!
The real star of this dish may well have been the sauce, which is the only thing here that involved more steps than seasoning and searing. The steak received nothing more than salt and pepper on all sides before being seared over high heat with some butter, about 4 minutes per side for medium rare on the tenderloin cuts. The scallops only got salt, pepper and paprika before being seared over medium high heat in olive oil, about 2 minutes per side. The collards were gut into strips and sautéed over medium low in nothing but salt and olive oil. All very quick, very easy, and very pretty.
The sauce was only slightly more complex.
Bourbon Dijon Creme Sauce
1/2 cup bourbon
1 tbsp butter
3 cloves garlic, minced
1/4 cup dijon mustard
1 cup heavy cream
Salt and pepper to taste
Begin by heating a deep saucepan over medium high heat. Heat at least 10 minutes (gas) before melting the butter in the pan. Slowly pour in the bourbon, which will catch on fire! Let the flame die and cook the bourbon for about 2 minutes before stirring in the dijon and garlic. Pour in the cream until it simmers and reduce heat. Whisk occasionally for about 15-20 minutes. Sauce should be relatively thick.
As you build your plate, put a little bit of sauce beneath the collards then atop the steak and scallops. This will being the dish together well and provide a little more sauce which is sure to be a hit!
This dish was super delicious and easy. Don’t be afraid to try at home!
Bungalow Kitchen 