Beef Tenderloin with Sea Scallops
- Tags:
- Entrees
Restaurant:
Trout House Ingredients:
GENERAL
1 ounce jasmine tea
Salt & pepper
2 - 4 ounce filets of tenderloin
2 medium sea scallops
POMEGRANATE REDUCTION
1 cup pomegranate juice
1/4 cup sugar
Method:
GENERAL
Toss the filets in jasmine tea, salt & pepper. Sear in a hot saute pan to desired doneness. In another hot saute pan, sear scallops to a nice golden brown. Place scallops atop the tenderloin. Finish with the reduction.
POMEGRANATE REDUCTION
Mix juice and sugar together in sauce pan over medium heat. Cook, stirring occasionally until reduced down by 2/3 to a thick syrup.
