FILET and SCALLOPS for Christmas Eve!

Merry Christmas, Eggheads!

Figured I'd share my Christmas Eve cook as it was simple, delicious and the perfect cap to a busy day.

I got a very nice paella pan for Christmas and wanted to use it.   Was recommended by someone here, and I'm stoked with it! (deBuyer, Acier Carbone Steel)
In any case, beef medallions and scallops were calling me so that's what I went with...

I bought the tip of a Filet and some big sea scallops.
The filet had a short dry brine (salted in the fridge) and then I rolled it in a mixture of olive oil, garlic, rosemary, splash red wine and black pepper while I was getting the egg ready.  Light application for only 15 minutes.

Browned the whole tenderloin tip on the egg, then sliced it into steaks/medallions and cooked it in my new steel pan with some butter, along with the scallops.   Pics and more details below;

Whole, seared, waiting to be cut...


Cut and ready to go back to the egg...

I know some of you are thinking, looks done to me, serve it!     But trust me, that center was cold and red.

Half stick of unsalted butter into the pan...


Everybody in!  (don't move anything, don't stir anything, just let it sit where you place it....)


...after the flip, I got a nice sear on everything.   It was only on that side for a minute or so.


Slightly less time on the other side. 

Took it off and the scallops were perfectly cooked as was the filet.  It was so tender you didn't even need a knife to cut it.  The large cuts were MR and the the smaller cuts were M.  All good!

Served it with some Shiitake Mushroom brown rice (almost like a risotto) and fresh green beans.


Came out awesome.   I haven't cooked filet in a long time and forgot how good it can be.

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Hope everyone has a Merry Christmas or a happy holiday if you celebrate something else.
And of course, I hope the BGE fairy is good to you!!