| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Atlanta |
Jude2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Tenderbeef steaks; eg porterhouse, |
|
|
; rump, scotch |
| 12 |
|
Scallops; halved |
| 25 |
g |
Butter |
| 2 |
tb |
Flour to dust |
| 2 |
|
Cloves garlic crushed or 1 teaspoon; (2 to 3) |
|
|
; Gregg's crushed garlic |
| 1/2 |
c |
White wine or 2 tablespoons brandy |
|
|
Juice and granted rind of 1/2 lemon |
| 3 |
tb |
Cream |
|
|
Salt and freshly ground black pepper |
| 1 |
ts |
Finely chopped fresh dill or Gregg's dill |
|
|
; tips to garnish |
INSTRUCTIONS
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.
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