Recipe - Steak Atlanta Supreme

4 Tenderbeef steaks; eg
porterhouse,
; rump, scotch
12 Scallops; halved
25 g Butter
2 tablespoon Flour to dust
2 Cloves garlic crushed or 1
teaspoon; (2 to 3)
; Gregg's crushed garlic
One half cup White wine or 2 tablespoons
brandy
Juice and granted rind of
One half lemon
3 tablespoon Cream
Salt and freshly ground
black pepper
1 teaspoon Finely chopped fresh dill or
Gregg's dill
; tips to garnish

Cook the 4 steaks in a hot frypan, 23 minutes each side for mediumrare,
longer or shorter as desired.

Leave to rest for at least 3 minutes before serving to allow juices to
reabsorb, cover with foil to keep warm.

In a separate pan stir fry garlic in melted butter.

Dust scallops with flour and add to pan, sizzle for 3040 seconds, until
scallops are cooked and slightly golden.

Add the wine or brandy, lemon rind and juice, cream and seasoning.

Reduce heat and stir for approximately 2 minutes until thickened and
creamy.

Add dill and serve over steaks.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.