Drizzle EVOO over steaks to coat lightly. Get a nonstick skillet screaming hot add meat. Cook 2 minutes on each side for rare, 3 minutes for medium rare, 4 for medium to medium well. Remove meat from pan and pull it of fire to cool for a minute.
Drizzle some EVOO over the scallops season with salt and pepper. Get skillet screaming hot again and cook scallops 2-3 minute on each side until well caramelized.
Bring 2 inches of water to boil in a medium skillet for asparagus.
Return meat pan to medium heat and add 1 T EVOO. Add shallots, garlic and cook 2 minutes. Ass sweet vermouth and reduce by half, 30 seconds or so. Add butter to the pan to finish sauce.
Add asparagus to boiling water. Cook 2-3 minutes, remove and dress with lemon juice and a drizzle of EVOO and salt and pepper.
Place each tenderloin steak on a plat and drizzle with Manhattan sause down over top. Serve 2-3 scllops on top of each steak, garnish with chives. Serve asparagus alongside.
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|Serving Size: 1 Serving (520g)|
|Recipe Makes: 4|
|Calories from Fat: 310 (49%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 188.8mg||58 %|
|Sodium 451.8mg||16 %|
|Potassium 1562mg||41 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 6.3g|
|Protein 73.1g||104 %|
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Calories per serving: 632
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