300. Seared Steak, Pork & Scallop w/ Parsnip Puree & Port Sauce. Click the picture for recipe!

Posted by Vance Harris

300. Seared Steak, Pork & Scallop w/ Parsnip Puree & Port Sauce. Click the picture for recipe!

Seasoned to perfection and properly seared filet mignon, pork chop, and scallop with a parsnip puree and port sauce.

Ingredients

Boneless Pork Chop
Filet Mignon Steak
Peeled and Chopped Parsnips
Broccoli Rabe
McCormick Minced Garlic
Butter
Heavy Cream
Milk
Morton Iodized Table Salt
McCormick Ground Black Pepper
Fresh Chopped Thyme
Thyme Sprigs
Sage Leaf
Cognac
Port Wine
Fresh Chopped Shallots
Kitchen Basics Beef Stock
Pompeian Robust Extra Virgin Olive Oil

Directions

Heat a pan on medium high heat and add oil and lots of butter. Season your steak liberally on both sides with salt and pepper. Throw a couple of thyme sprigs into your pan. Sear your steak on both sides for about 6 minutes while basting for a nice medium rare. Take out and set aside.
Add some more oil and butter to the pan. Season your pork chop with salt and pepper. Throw a couple more thyme sprigs into the pan. Sear your pork chop on both sides for about 8 minutes while basting. Take out and set aside.
Heat a pot on medium high heat. Pour in lots of milk, add your cream, lots of butter, chopped parsnips, and thyme sprigs. Bring to a boil then boil for about 15 minutes occasionally stirring. Your parsnips should be soft. Pour this mixture into a blender, season with salt and pepper, add more butter, and blend until smooth adding more milk if needed.
Heat another pot on medium high heat and add lots of butter, saute your shallots for about 5 minutes. Pour in some cognac, toss in a couple of thyme sprigs and cook while stirring for about 2 minutes or until the liquid has almost evaporated. Pour in some port wine, and beef stock then boil for about 10 minutes or until you have a nice amount of sauce. Season to taste with salt and pepper.
Heat a pan on medium high heat and add some oil and lots of butter. Season your broccoli rabe with salt and pepper and saute while turning for about 7 minutes or until your broccoli rabe is tender. Take out and set aside.
Heat another pan on medium high heat and some oil and lots of butter. Toss in a sage leaf and saute for about 2 minutes to make a brown butter. Season your scallops with salt and pepper, Sear your scallops on both sides for about 2 minutes while basting with your brown butter. Take out and set aside.
Plating: Pour some of your port sauce on your plate. Top with a nice scoop of your parsnip puree, along side your filet and pork chop. Top it off with your broccoli rabe and scallops, and enjoy! #recipesbyvance

Recipe by Vance Harris

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