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.