Steak and Scallops with Champagne-Butter Sauce
Ingredients 2 (4-ounce) beef tenderloin steaks 1/4 teaspoon salt 1/8 teaspoon cracked black pepper 6 large sea scallops 1/4 teaspoon crushed pink peppercorns 1
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Cooking tools:
- Cast iron skillet
- Mortar and pestle
- Pepper mill
- Stove
- Serving platter
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Whisk
Ingredients
- 2 (4-ounce) beef tenderloin steaks
- 1/4 teaspoon salt
- 1/8 teaspoon cracked black pepper
- 6 large sea scallops
- 1/4 teaspoon crushed pink peppercorns
- 1 tablespoon olive oil, divided
- 1/3 cup Champagne or dry white wine
- 1 1/2 teaspoons fresh lemon juice
- 1 tablespoon minced shallots
- 3 tablespoons butter, cut into pieces
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