Start by getting a high quality sirloin from the market. This one is about a pound and a quarter. You want to wrap it in paper towels and let it sit out to come to room temperature, at least 30 minutes before cooking. Since this is going to be a meal for two, I cut the steak in half. Coat both sides of the steak with a little sea salt, then coat one side of the steak with fresh cracked peppercorns. I mean coat that sucker. Set aside.
Next, put a whole stick of unsalted butter in an oven safe bowl and bake at 350 degrees until the top of the melted butter begins to brown. Then with a spoon, scrape of the solids on the surface of the melted butter. You are now left with what is called Clarified Butter. Clarified butter can be heated at a much higher temperature than regular butter, so it can be used to fry foods without burning. It should look like this. The clarified butter is the translucent and clear yellow, and the solids are the whites.
Now we start on the scallops. Begin my slicing some white button mushrooms, and mincing a shallot. Then saute them in the butter until the shallots begin to become translucent and the mushrooms begin to brown. Then add about 1/4 cup of white wine and simmer. Reduce until the wine is completely absorbed. Add about 1/2 pound of scallops. Saute for about 45 seconds, or just until the scallops begin to turn clear. Remove from heat and set aside.
Now we make the roux. Start by taking about a tablespoon of the butter and whisking it with about a tablespoon and a half of flour over medium heat. Don't let the flour burn!
Once it thickens, add about a cup of whole milk. Whisk for another 3-4 minutes until it thickens up. It will look like gravy. Remove from heat. Grate about 1/3 cup of Gruyere or a high quality swiss cheese and add it to the roux mixture. Once then cheese is completely incorporated, carefully fold in the scallop/shallot/mushroom mixture.
Lightly butter the inside of a few shallow dishes for the scallops. Pour the mixture into the dishes. Then finely chop up some parsley, and mix with panko bread crumbs, grated parmesan cheese, and a little of the clarified butter. Take this mixture and evenly distribute over the tops of the scallop dishes. Bake at 400 degrees for about 10 minutes, or until the cheese begins to brown. Here's what the topping mixture looks like, along with the dishes I used:
Peel and cut up some potatoes. The kind of potato really doesn't matter. I am using Russets. Toss them with some garlic, olive oil, paprika, rosemary, salt, and pepper. Put on a baking pan and and cook at 400 degrees for 20 minutes. Flip them, and bake for 20 more minutes. This was my wife's project. (It took me a while to save up to buy her that ring
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In a large skillet, set on medium high, add two tablespoons of the clarified butter and allow to heat. Once the butter has heated through, add the steaks pepper-side down and cook for 4-5 minutes until a golden crust is formed. Flip the steaks and cook for 4-5 minutes. With the oven set to 400 degrees, take the steaks out of the pan and transfer them to a new pan. Put them in the oven until they have an internal temperature of about 165 degrees. Once they reach the desired temperature, remove them from the oven and loosely wrap them in aluminum foil until they are ready to serve.
Next, take a tablespoon of fresh green peppercorns (They are soft and in a brine. You can buy them at specialty grocery stores), and mince another shallot and saute on medium heat in the first pan that the steaks were cooked in. Be sure to scrape up any brown bits as to saute, as these are packed with flavor. Once the shallots begin to soften, add a tablespoon of cognac or brandy and carefully light with a match or use the flames from the burner to ignite. Shake the mixture until the flames subside.
Add about a 1/4 cup of veal demi graze or beef stock to the mixture and reduce. Remove from heat. Then whisk 2 tablespoons of cold butter and a tablespoon of Dijon mustard into the mixture. There you are done with your sauce. Put on the top of the steaks.
And now the finished product.
I am cooking on a Frigidaire Professional Range and with All Clad Copper Core pots and pans. I highly recommend both.