Steak atlanta supreme

Yield: 4 servings

Measure Ingredient
4 \N Tenderbeef steaks; eg porterhouse,
\N \N ; rump, scotch
12 \N Scallops; halved
25 grams Butter
2 tablespoons Flour to dust
2 \N Cloves garlic crushed or 1 teaspoon; (2 to 3)
\N \N ; Gregg's crushed garlic
½ cup White wine or 2 tablespoons brandy
\N \N Juice and granted rind of 1/2 lemon
3 tablespoons Cream
\N \N Salt and freshly ground black pepper
1 teaspoon Finely chopped fresh dill or Gregg's dill
\N \N ; tips to garnish

Cook the 4 steaks in a hot frypan, 2-3 minutes each side for medium-rare, longer or shorter as desired.

Leave to rest for at least 3 minutes before serving to allow juices to reabsorb, cover with foil to keep warm.

In a separate pan stir fry garlic in melted butter.

Dust scallops with flour and add to pan, sizzle for 30-40 seconds, until scallops are cooked and slightly golden.

Add the wine or brandy, lemon rind and juice, cream and seasoning.

Reduce heat and stir for approximately 2 minutes until thickened and creamy.

Add dill and serve over steaks. Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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