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Preston Clark’s Pan Roasted Filet Mignon & Seared Scallops
For the Filet
Ingredients
- 7oz Filet Mignon Portions
- Smoked paprika
- Kosher Salt
- Thyme
- Rosemary
- Canola oil
- 2 tablespoons whole butter
Method:
- Season the beef with salt and paprika. Heat a pan with 2 tablespoons of cooking oil. Sear the filet evenly on all sides. Remove the filet from the pan and discard the cooking oil. Return the filet to the pan and add a knob of butter, thyme, rosemary, garlic and baste cooking the filet to desired temperature.
For the Scallops:
Ingredients
- 4 each u-10 Sea Scallops
- Kosher Salt
- White Pepper
- 1 Tablespoon whole butter
- Lemon wedge
Method:
- Pat scallops thoroughly dry all over with paper towels. Remove the small side muscle from the scallops. Season them with salt and white pepper.
- Heat a large skillet over high heat. Add oil. once the oil is hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.
- Cook for about 2 minutes. Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes Add a knob of butter and baste. Remove the scallops from the pan immediately so they don’t overcook.
For the Mushrooms:
Ingredients
- 5oz King Trumpet mushrooms, scored
- 2 tablespoons olive oil
- kosher salt and black pepper
- 2 large cloves garlic, thinly sliced
- ½ cup parsley, fine chiffonade
- 2 tablespoons unsalted butter
Method:
- Heat a large cast-iron skillet over medium-high for about 3-5 minutes.
- Slice large mushrooms in half lengthwise, leave smaller mushrooms whole.
- Reduce heat to medium and add oil; swirl to coat pan. Arrange mushrooms in an even layer, as best you can, cut side down. Cook, without moving, for 3 minutes.
- Season mushrooms with ¼ teaspoon each kosher salt and pepper; toss and continue cooking until golden brown all over, about 5 minutes.
- Reduce heat to medium-low, add butter, garlic, and cook 2–3 minutes until garlic is toasted.
- Finish the mushrooms with chiffonade of parsley.
For the Bok Choy
Ingredients
- 1 bunches of baby Bok choy cleaned, ends trimmed
- 1 Red Finger Chili, sliced thinly
- 2 tablespoons canola oil
- 1 tablespoon soy sauce
- 1 tablespoon chicken stock or water
- Toasted sesame oil
Method:
- In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer.
- Add Bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, chilies, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
- Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch. Remove to a sizzle platter and finish with sesame oil.
