Ingredients with Measurements:
- 4 beef filet mignon steaks (6 oz each)
- 4 large sea scallops
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh basil
- 1/4 cup unsalted butter, softened
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 jar (12 oz) roasted red peppers, drained
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1/4 cup chopped shallots
- 2 garlic cloves, minced
- 1 tbsp olive oil
Special equipment needed:
- Food processor
- Kitchen twine
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a food processor, combine parsley, chives, tarragon, basil, butter, panko breadcrumbs, and Parmesan cheese. Pulse until well combined.
3. Season each steak with salt and pepper. Cut a slit in the center of each steak, making a pocket for the scallop. Stuff each pocket with a scallop and some of the herb butter mixture. Tie each steak with kitchen twine to keep the stuffing in place.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Add steaks and sear for 2-3 minutes on each side until browned.
5. Transfer the skillet to the oven and bake for 10-12 minutes for medium-rare doneness.
6. In a separate saucepan, heat roasted red peppers, heavy cream, white wine, chicken broth, shallots, and garlic over medium heat. Cook for 5-7 minutes until the sauce thickens.
7. Remove the twine from the steaks and serve with the roasted red pepper sauce.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 588
Fat per serving: 37g
Protein per serving: 42g
Carbohydrates per serving: 14g
Fiber per serving: 2g
Sugar per serving: 4g
Sodium per serving: 747mg
Substitutions for ingredients:
- Instead of beef filet mignon, you can use other cuts of steak such as ribeye or sirloin.
- If you don't have sea scallops, you can use shrimp or crab meat.
- Instead of heavy cream, you can use half and half or milk.
- If you don't have white wine, you can use chicken broth or vegetable broth.
Variations:
- Instead of stuffing the steak with scallops, you can use other seafood such as lobster or shrimp.
- You can add other herbs to the herb butter mixture such as rosemary or thyme.
- Instead of roasted red pepper sauce, you can serve the steak with a mushroom sauce or a red wine sauce.
Tips and tricks:
- Make sure to tie the steak with kitchen twine tightly to prevent the stuffing from falling out.
- Let the steak rest for a few minutes before slicing to allow the juices to redistribute.
- You can make the herb butter mixture ahead of time and keep it in the fridge for up to a week.
Storage instructions:
- Store leftover steak and sauce separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- To reheat the steak, place it in a preheated oven at 350°F for 10-15 minutes until heated through.
- To reheat the sauce, heat it in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the steak on a bed of mashed potatoes or roasted vegetables.
- Garnish with chopped fresh herbs or grated Parmesan cheese.
Pairings:
- Serve with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the steak is overcooked, it will be tough and dry. Make sure to check the internal temperature with a meat thermometer to ensure it's cooked to your desired doneness.
- If the sauce is too thick, you can add more chicken broth or white wine to thin it out.
Food safety advice:
- Make sure to cook the steak to an internal temperature of at least 145°F to ensure it's safe to eat.
- Store leftover steak and sauce in the fridge within 2 hours of cooking.
Food history:
- The term "carpetbag steak" originated in the 1800s when wealthy northerners would travel to the south with carpetbags filled with money. The steak was named after the bag because it was stuffed with expensive ingredients such as oysters or foie gras.
Flavor profiles:
- The steak is savory and juicy with a buttery herb stuffing and a crispy breadcrumb crust.
- The roasted red pepper sauce is creamy and slightly sweet with a hint of tanginess from the white wine.
Serving suggestions:
- Serve the steak as a main course for a fancy dinner party or special occasion.
- Pair with a side salad or soup for a complete meal.
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