Frugal Foodie Mama: Coffee Tenderloin Steaks with Scallop Tarragon Sauce

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 recipe post first appeared on the Kroger Inspired Gathering site.

Newsflash, folks- My husband and I are self-proclaimed homebodies when it comes to Valentine's Day. (I know, I know... I may have mentioned this little fact to you all about 100 times by now. ;) ) While I do love getting all dolled up for a fancy dinner out every once in while, I would much rather avoid the chaos and crowds on Valentine's Day and stay home with my sweetie. We always pick up a good bottle of wine, a movie and maybe some chocolates, and then together we whip up a splurge-worthy romantic dinner for two.

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 Frugal Foodie Mama

Prep Time: 1 hour, 15 mins

Cook Time: 20 mins

Ingredients (Serves 2)

For the marinated steaks

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

For the scallop tarragon sauce

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!

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? :)