Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Fillet Steak With Scallop & Mushroom Sauce
- add review
- #94798
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 large scallops
1/2 cup dry white wine
4 teaspoons butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon butter, divided
2 fillet steaks, 2" thick
4 scallions, finely chopped
1/4 pound small mushrooms, sliced
salt and pepper
2 teaspoons cornstarch
1/2 cup cream
1 tablespoon parsley, finely chopped
1 pinch paprika
directions
Preheat broiler.
Rinse and pat dry scallops, cut in half.
Bring wine to simmer over moderate heat, reduce heat to low, add scallops and poach gently for 8 minutes. Remove from heat, reserve liquor.
Place 1 teaspoon butter on center of each steak, and broil for 6-10 minutes, depending on rare or well-done. Turn, place 1 teaspoon butter on each, cook for 6 - 10 minutes longer.
Over low heat, melt 1 tablespoon butter in fry pan, add scallions and mushrooms, saute for 5 minutes. Season with salt and pepper, whisk in cornstarch.
Slowly add scallop liquor and simmer a few minutes until you have a smooth sauce.
Add scallops and warm gently, stir in cream and parsley and check seasoning. Spoon sauce over steaks, sprinkle with paprika.
added by
CathyL
nutrition data
636 calories, 51 grams fat, 11 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
February 15, 2010
It was very tasty, though I would've preferred the steak seared first. I also added several more pinches of cornstarch.