Sirloin Steak & Seared Scallops

🥘 Ingredients

• asparagus
  8 oz
• beef stock concentrate
  1 tsp
• black pepper
  1/8 tsp
• bold & savory steak spice
  1 tsp
• butter
  1 tbsp
• chives
  2 tbsp
• cooking oil
  1 tsp
• crème fraîche
  3 tbsp
• dijon mustard
  1 tbsp
• garlic herb butter
  1 tbsp
• leeks
  2 pieces
• potato chips
  2 tbsp
• potatoes
  1 lb
• salt
  1/4 tsp
• scallops
  8 oz
• sirloin steak
  12 oz

🍳 Cookware

• oven

1. 

   1

   sirloin steak potatoes asparagus crème fraîche leeks scallops beef stock concentrate chives bold & savory steak spice garlic herb butter dijon mustard potato chips cooking oil butter salt black pepper

   sirloin steak: 12 oz, potatoes: 1 lb, asparagus: 8 oz, crème fraîche: 3 tbsp, leeks: 2 pieces, scallops: 8 oz, beef stock concentrate: 1 tsp, chives: 2 tbsp, bold & savory steak spice: 1 tsp, garlic herb butter: 1 tbsp, dijon mustard: 1 tbsp, potato chips: 2 tbsp, cooking oil: 1 tsp, butter: 1 tbsp, salt: 1/4 tsp, black pepper: 1/8 tsp
2. 

   2

   Preheat oven to 425 degrees ⏱️ 10 minutes . Wash and dry all produce.
3. 

   3

   While leeks and potatoes cook, pat sirloin steak dry with paper towels. Season all over with bold & savory steak spice, salt, and pepper.
4. 

   4

   Once leeks and potatoes are done, reserve ¼ cup veggie cooking liquid, then drain.
5. 

   5

   In the pan used for steak, combine beef stock concentrate, dijon mustard, and ¼ cup water. Bring to a boil ⏱️ 2 minutes , then remove from heat; whisk in remaining crème fraîche. Taste and season with salt and pepper if needed.
6. 

   6

   Pat scallops dry with paper towels; season all over with salt and pepper.
7. 7

   Slice steak against the grain.