Tonight, hungry people, I am not starving. Normally, I’m all about using affordable ingredients and cheap cuts of meat to create delicious meals on a budget. But today is a special day because it’s my third anniversary with my boyfriend, Nick.
So, I decided to go all out and treat us to something extraordinary. And since our anniversary coincided with my surf ‘n’ turf theme, I knew I had to include filet mignon and fresh scallops in our celebratory meal.
Let me tell you, the aroma that fills your kitchen when you make this dish will be so enticing that even your neighbor’s daughter will make a grand entrance, exclaiming, “Ohhh my god, it smells sooooooooo goooooood!”
It’s that kind of meal. So, let’s get cooking!
Now, Nick may joke that I bought all this stuff just for a blog post, but hey, it’s a win-win situation because we get a fancy anniversary dinner without having to go out and spend a fortune.
- Filet mignon steaks: The main protein component, providing tenderness and flavor.
- Sea scallops: Another seafood element, adding a delicate and sweet flavor to the filling.
- Bacon: Adds smoky and savory notes, and its grease is used for cooking the scallops.
- Cream cheese: Creates a creamy and rich texture in the filling.
- Garlic: Enhances the overall flavor profile with its aromatic and pungent taste.
- Egg: Helps bind the filling ingredients together.
- Green onion: Provides a fresh and slightly sharp taste, adding complexity to the filling.
- Salt and pepper: Used to season and enhance flavor.
Start by cooking some bacon until it turns crispy. Once your bacon is sizzling away, you can add the scallops to the pan.
Now, here’s a little tip for you: cook the scallops in the bacon grease. Trust me, it adds an extra layer of amazing deliciousness that you won’t want to miss.
While the bacon and scallops are doing their thing, grab some whole peppercorns and coarse salt, and grind them up. Now, take a look at that paper plate in the picture.
Yep, that’s my Starving-Chef-style for you, keeping things practical and easy to clean up.
Once your bacon is nice and crispy, pat it dry with a paper towel and give it a good chop. Same goes for those beautifully seared scallops. It’s a shame to cut them up, but we need them in smaller pieces for the filling.
In a small bowl, combine the chopped bacon and scallops with some cream cheese, an egg, minced garlic, and finely chopped green onions. Be gentle when you stir everything together so that the scallops don’t disintegrate completely.
They might fall apart a bit, but that’s okay—just make sure you have some nice big chunks of scallops in there for added texture and flavor.
Now, it’s time to prepare the filet mignon. Make a horizontal cut down the side of the steak and gently spread it open to create a pocket for the filling. If you happen to have cooking twine, you can use it to hold the stuffed steak together.
But if you’re like me and don’t have any twine lying around, take a leap of faith and trust that it will hold together during cooking.
I took that risk, and it turned out just fine.
Heat up some oil or butter in a skillet over medium-high heat until it’s almost smoking, then carefully add the filet mignon. Sear it for about 4-5 minutes on each side, or until it reaches an internal temperature of 120°F (49°C) for a perfectly rare steak. Now, let me tell you, I’m a rare steak kind of person, and when it comes to filet mignon, I prefer it even rarer. So, adjust the cooking time according to your desired level of doneness.
And voila! You’ve got yourself a magnificent dish—Peppercorn Crusted Filet Mignon stuffed with sea scallops.
It’s a perfect combination of surf and turf, showcasing the tenderness of the steak and the delicate flavor of the scallops.
Trust me, Nick and I enjoyed every single bite, and I’m sure you will too.
Happy cooking, hungry people!
Peppercorn Crusted Filet Mignon with Sea Scallop Filling
- 2 32 oz filet mignon steaks room temperature
- 6 sea scallops
- 3 slices bacon
- 2 oz cream cheese room temperature
- 2 tablespoons garlic minced
- 1 egg
- 1 green onion chopped
- salt & pepper to taste
- Start by cooking the bacon until crispy. When it's about halfway done, add the sea scallops to the pan and cook them in the bacon grease for about 1-2 minutes per side.
- Use a pepper grinder to grind up peppercorns and sea salt onto the tops and sides of your filet mignon. Let the steaks come to room temperature.
- Remove the bacon from the pan and pat it dry with a paper towel to remove any excess grease. Take the scallops out of the pan, pat them dry, and chop them finely.
- In a medium bowl, mix together the cream cheese, chopped scallops, bacon, minced garlic, chopped green onions, and the egg. The scallops may start to fall apart or shred, so only mix until combined and leave it chunky.
- Cut a horizontal slice into the side of each steak and use a spoon to stuff as much filling as you can inside. If desired, you can use cooking twine to secure the steaks.
- Heat oil or butter in a pan over medium-high heat. Add the stuffed steaks and cook for about 4-5 minutes per side for a rare steak, or 6-8 minutes per side for medium to well-done, or until they reach your desired level of doneness.
- Allow the steaks to rest for 10 minutes before serving. Serve them alongside potatoes, salad, and some surf 'n' turf shrimp bites as an appetizer. Enjoy!