- 1¼ cups balsamic vinegar
- 1 clove minced garlic
- 3 tablespoons butter (divided)
- 2 beef tenderloin filets
- 8 large sea scallops
- Salt and freshly ground black pepper to taste
- Chopped parsley for garnish
In a small saucepan, bring balsamic vinegar and minced garlic to a boil. Reduce heat to medium and occasionally stir until reduced to half (18-20 minutes). Add a tablespoon of butter, give it a stir and set aside. Meanwhile, prepare both the tenderloin filets and sea scallops by sprinkling with salt and pepper. In a large skillet over medium-high heat, melt a tablespoon of the butter. Add filets and cook for 3-4 minutes on each side (for medium) or to desired doneness. Place tenderloin filets on a plate and cover with foil to keep warm. In the same skillet, melt the remaining butter on high heat. Cook scallops for 2-3 minutes on each side until caramelized. Plate each filet and drizzle reduction sauce over top. Place four scallops over each of the steaks and garnish with chopped parsley. Serve with asparagus or green beans.