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Beef fillet topped with scallops, infused in cream foam

4 beef fillets 250 gr each

60 ml olive oil

1 small chopped onion

1 tea cup dry white wine

200 ml cream foam

Salt and pepper


Leave the steaks in fridge for 3-4 days to dry.

Clean the scallops remove the small tongue and prepare them for sautéing.

Season the scallops and sauté them in non stick pan in both sides for few minutes until get a nice golden color.

Season the steaks and fried in heavy non stick pan until closed all the pores. (By this way you will keep all the juices inside the meat.)

Finish cooking in pre heated oven on 180 degrees for 15 minutes.

In the same pan flash fried the chopped onion and add the wine. Leave the liquids to deglaze the pan and reduce by half.

At this point add the warm scallops and finish with the cream foam.

Serve the steaks topped with the scallops and the cream foam.



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