Surf N' Turf: Filets with Cherry Port Sauce and Lemon Butter Scallops

Note: I forgot to add the crumbled bleu cheese to my steak *face palm*. It was still delicious but the bleu cheese would have added that extra special touch. 

Happy Valentine's Day! We celebrated at home and had surf n' turf for dinner. It was delicious! Here is the recipe:

Filet Mignon with Cherry Port Sauce

Ingredients:

• 2 beef tenderloin steaks (8 ounces each)
• 1 cup dried red wine
• 1/3 cup dried cherries
• 1/3 cup raisins
• 1 cup dry red wine
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon ground mustard
• 2 teaspoons cold water
• 2 tablespoons sugar
• Salt and pepper, to taste
• 1/4 cup crumbled bleu cheese
• 1/2 cup diced onion

Instructions:

1. Add black ground pepper to both sides of steaks
2. Broil for 6-9 minutes until steaks reach desired donenes (We like medium-rare, so I broiled them for about 7 minutes on each side)
3. While steaks are broiling, combine wine, raisins, cherries, onion and sugar in a small saucepan. Bring to a boil and then cook until liquid is reduced by half.
4. In a small mixing bowl, combine cornstarch, ground mustard, salt and water until smooth. Slowly stir this mixture into the saucepan. Bring to a boil and then cook and stir for 2 minutes or until sauce reaches desired thickness. 
5. Pour sauce on top of steaks and sprinkle with bleu cheese. Serve immediately. Enjoy!

Lemon Butter Scallops

Ingredients:

• 1 pound scallops
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• 2 tablespoons parsley

For the lemon butter sauce:

• 2 tablespoons unsalted butter
• Juice of 1 lemon
• 2 cloves minced garlic
• Salt and pepper, to taste

Instructions:

1. In a large skillet, melt one tablespoon of butter on high heat.
2. Remove small side muscle from scallops. Rinse in a colander with cold water and then pat dry. 
3. Season scallops with salt and pepper.
4. Working in batches, add scallops to skillet in a single layer. Cook for about 1-2 minutes on each side. Scallops should be golden brown and translucent in the center. Set aside after cooking.
5. For the lemon butter sauce, melt 2 tablespoons of butter in the skillet. Add garlic to skillet and cook for about 1 minutes or until flagrant, Stir in lemon juice and season with salt and pepper.
6. Serve scallops immediately with lemon butter sauce. Sprinkle parsley on top of finished scallops. Enjoy!