Tenderloins, Scallops And Asparagus With Lime

Want to impress? Mind you, all dinners should be to impress company, be it your children, friends or business associates. Read on, you will want to make this one right away, I’ll bet.

Tenderloin Ingredients

• 6 tenderloin filets (about 1 inch thick)
•  olive oil
•  pinch of salt and freshly ground pepper
•  2 finely chopped shallots
•  1/4 cup cognac
•  1/2 cup demi glace
•  2 tbsp. butter, chilled
•  2 tbsp. dijon mustard

Scallop Ingredients

• 2 tbsp. olive oil
•  12 scallops, medium size, muscle removed
•  pinch of salt and freshly ground pepper
•  2 -3 tbsp. butter
•  2 Ataulfo mangos, peeled and chopped
•  zest of 1 lime

Asparagus Spears With Lime

• 1 -2 lbs. thin asparagus spears, trimmed of woody ends
  1/2 lime, juiced

Okay, now read this through before proceeding so you can get the timing right and allow you to serve the food hot.

Use an asparagus pot to steam the asparagus. While waiting for the water to come to a boil, heat a large skillet over medium heat. Season the steaks with a pinch of salt and pepper and coating the steaks with dijon mustard. Coat the pan with the olive oil and add the steaks, searing in the hot pan. Cook only 4 minutes each side for medium.

When you turn the steak over the first time, start the scallops in another skillet on medium-high heat. Add the butter and let it melt. Pat the scallops dry with a paper towel and add to the skillet. Sear them in a single layer, causing a carmelization. Cook only 2 minutes each side. Any more and they will be like eating an eraser.

The asparagus can now go down into the water and steam only for 3 minutes. .

After the steaks have been removed from the skillet and allowed to rest, return the skillet to the heat and add 1 tbsp. of oil, add the chopped shallots and cook for a minute. Add the cognac using a spoon to loosen the bits in the pan and flame the cognac. Add the demi glace and bring to a simmer. When ready to plate, add the cold butter to the sauce, stirring to melt and spoon over the filets of beef.

Sprinkle the scallops with the lime zest and add a tbsp. of chopped mango on top of each one. Arrange the scallops on the side of the steak.

Drain the asparagus, add to the skillet with the butter. Plate over the tops of the steaks.

Pour a glass of Pinot Noir or Merlot, sit down and enjoy. Only thing needed here is a small salad of your choice.

I have to tell you, when Don makes this, the line up of neighbors starts outside the patio door…..well, they could!