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