From the 'Burg to Your Kitchen

Some mothers may want flowers, candy, jewelry or some other expensive gift – not my mom. My mom wants a good, home-cooked meal.

This year, she asked us to splurge on some delicious filet mignon and scallops. Here are two recipes that will be making our mom’s Mother’s Day that much more delicious!

Pan-Seared Filet Mignon with Garlic Butter

Let me preface by saying that if you want to take your steak to the next level, I suggest making this garlic butter to top any steak.

Ingredients:

4 – 10 oz. thick tenderloin beef filets

2-3 Tbsp. butter

Salt and pepper, to taste

Garlic Butter

½ stick of butter

1 tbsp. chopped rosemary

1/2 tbsp. minced garlic

1/4 cup blue cheese

Directions:

For the herb butter, soften butter in microwave for about 10-15 seconds. Stir in rosemary, minced garlic and blue cheese. Spoon butter into plastic wrap and refrigerate until serving steak.

Preheat the oven to 415 degrees F. Remove steak from the fridge 30 minutes before cooking. Season both sides generously with salt and pepper.

Add butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face-down and sear undisturbed for two minutes.

Flip the filets and sear for an additional two minutes. Transfer skillet directly to oven. For medium, bake for six to seven minutes.

Remove filets from skillet and set on a plate, lightly cover with tin foil and let sit for five minutes before serving.

Top with garlic butter.

Seared Sea Scallops with Lemon Butter Sauce

Ingredients:

Brine

1/3 cup kosher salt

1 cup hot water

4 cups ice cubes

1 lb. scallops

Pan-Sear Sauce

2 Tbsp. olive oil

2 Tbsp. unsalted butter

1 Tbsp. minced garlic

2 Tbsp. lemon juice

1 tsp. lemon zest

1 Tbsp. Dijon mustard

2 Tbsp. heavy cream

Black pepper, to taste

1 tsp. chopped dill

Directions:

Brine

Combine salt and hot water in a medium bowl; stir until the salt is mostly dissolved. Add ice cubes, once the water is cold, add scallops. Brine scallops for 10 minutes. Drain and rinse under cold water.

Transfer to a cookie sheet lined with paper towels.

Dry scallops and allow to sit for 10 minutes; then lightly season both sides with salt.

Heat a pan over medium-high heat and add olive oil. Once hot, add scallops in a single later. Gently press scallops with a spatula; pan sear until golden brown on surface for about three minutes. Add butter to the pan and allow to melt.

Flip scallops over, use a spoon to baste with butter, tilting the pan as needed and cook until firm but tender, about one to two minutes. Turn off heat and transfer to clean plate.

Using the same pan, turn heat to medium, add in garlic and sauté for 30 seconds. Add in lemon juice and lemon zest, stir and cook for one minute. Turn off heat and whisk in Dijon mustard, add in cream.

Add scallops back to pan and warm over low heat, two minutes.

Garnish with chopped dill and black pepper, serve warm.