This recipe proves that elegant doesn't have to be difficult. Double the recipe to prepare this easy recipe for an elegant dinner party. Cut it in half to make it for an intimate dinner for two. Regardless of how you serve it, you're sure to get rave reviews!
(A special thanks to Andrew Rice for the recipe and photo.)

Serves 2
 
4 one-inch beef tenderloin filets
16 large scallops
1 large shallot, finely chopped
2 tablespoons garlic, finely chopped
1/4 cup sweet vermouth or sweet Marsala wine
4 tablespoons extra virgin olive oil
2 tablespoons butter
Salt and freshly ground black pepper, to taste
 
Heat large skillet over medium-high heat.
 
Drizzle about 1 tablespoon oil on steaks filets; salt and pepper each side of the steaks. Do the same to the scallops in a separate bowl.
 
Sear filets for 2 minutes on each side, for medium-rare fillets.
 
Set aside and keep warm.

Heat a different skillet to medium high, and place scallops flat side down in the skillet.
 
Cook the scallops on each side until caramelized, or for about 2 minutes each side. Set aside and keep warm.

To prepare the Manhattan Sauce, add about 2 tablespoons extra virgin olive oil to the pan in which you cooked the beef. Bring the oil to temperature, and then sauté the shallots and garlic until translucent.
 
Add the vermouth or Marsala, and reduce for about 30 seconds. Finish the sauce by whisking in the cold butter, a teaspoon at a time..
 
Plate steaks with shallots on top, then cover with sauce. Enjoy!