Juicy tenderloin steaks are marinated in a flavorful coffee marinade and then topped with a simple yet elegant scallop tarragon cream sauce...
This content was created in partnership with Kroger Family Stores using free products provided by Kroger.
This Valentine's Day, we've made plans for a surf & turf dinner-in. I know most people think of steak and a lobster tail or steak topped with a crab béarnaise sauce when they hear the words "surf & turf," but when I spied these perfectly bite-sized scallops at the seafood counter at my local Kroger, I knew I had to make them into the "surf" in our surf & turf dinner. We marinated these juicy tenderloin steaks in a flavorful coffee marinade and then topped them with a simple yet elegant Scallop Tarragon Cream Sauce. My husband grills the steaks while I whip up the sauce, and voila! — Valentine's Day dinner is served in no time at all.
Coffee Tenderloin Steaks with Scallop Tarragon Sauce
by
Prep Time: 1 hour, 15 mins
Cook Time: 20 mins
Ingredients (Serves 2)
- 2 Private Selection™ Angus USDA Choice Beef Tenderloin Steaks (⅓-½ lb. each)
- 1 garlic clove, peeled & minced
- ⅔ cup strongly brewed coffee, room temperature (I used the Private Selection™ Breakfast Blend Dark Roast Coffee)
- 2 Tbsp. balsamic or red wine vinegar
- 2 Tbsp. light brown sugar
- 1 Tbsp. olive oil
- ½ tsp. freshly ground black pepper
- Kosher salt
- 1 Tbsp. olive oil
- 1 garlic clove, peeled & minced
- ¼ lb. bay scallops
- ½ cup heavy cream
- 1½ tsp. cornstarch
- 1-2 Tbsp. white wine
- ¼ tsp. dried tarragon
- 1 Tbsp. unsalted butter
Instructions
For the steaks
In a small mixing bowl, whisk together the minced garlic, coffee, vinegar, brown sugar, olive oil, pepper and salt. Place the steaks in a plastic food storage container (at least 25 oz.) and then pour the coffee mixture over top. Cover and refrigerate the steaks for at least 1 hour (up to overnight), turning at least once halfway through the marinating time.
Heat your electric grill or outdoor drill over medium-high heat. Add the marinated steaks, and cook to your desired temperature(s). Let the steaks rest 10-15 minutes before cutting into them or serving.
While the steaks are resting, prepare the Scallop Tarragon Cream Sauce. Heat the olive oil in a medium skillet over medium heat. Add the garlic and sauté for 1-2 minutes. Add in the scallops and sauté another 3-4 minutes. Pour in the wine and cook for 1-2 minutes. Whisk together the heavy cream and cornstarch in small bowl until combined and add to the skillet. Cook over medium-low heat until the sauce is thickened, about 3-4 minutes. Add in the tarragon and butter and cook another 1-2 minutes, or until the butter is melted into the sauce.
Plate the steaks and spoon the scallop sauce over each steak. Serve and enjoy!
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As a general rule, I rarely ever post photos of raw meat in my recipe posts, but I couldn't help it with these tenderloin steaks! How gorgeous is the color and marbling on these? :)
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This content was created in partnership with Kroger Family Stores using free products provided by Kroger.
