Filet Mignon w/ Scallopini-Valentine’s Day Special


Filet Mignon

2 Blue Ribbon Foods Tenderloin Filets

1 TBSP Olive Oil

1 tsp Salt & Pepper

2 TBSP Butter

1 Sprig Rosemary

2 Crush Garlic Cloves



1.) Thaw filets in warm water for 10-15 minutes, while that is thawing boil 4 ½ cups of water for Linguine.

2.) Lather Filets in 1 tbsp olive oil on both sides, and sprinkle 1 tsp Salt and Pepper.

3.) Cook for 5-7 minutes for each side, then add 2 tbsp butter, 1 sprig of fresh rosemary and 2 crushed garlic cloves to same pan.

4.) Spoon the butter mixture over cooking filets for about a minute on each side, then tent some foil over the filets and let sit for 5 minutes.



Scallop Linguine

1 Pack Blue Ribbon Foods Scallops

1 Pack Diced Onions

2 Portions Alfresco Linguine

1TBSP Butter

1TBSP Olive Oil

¼ Cup Olive Oil

1/2 Cup Diced Onion

1 tsp Minced Garlic

1 Cup Vegetable Stock

¼ Cup White Wine

1 TBSP Lemon Juice

½ tsp Salt & Pepper

2 tsp Corn Starch-2tsp Water

¼ Cup Chopped Parsley




1.) Thaw Scallops and diced onion package in warm water for 10-15 minutes.

2.) Add 2 portions of Alfresco Linguine with a teaspoon of Salt; cook for 7-10 minutes.

3.)Add 1 tbsp butter to 1 tbsp olive oil prior to cooking the scallops for 2-3 minutes on all sides.

4.) In another pan add ¼ cup of olive oil, ½ cup of diced onions, 1 tsp minced garlic and sauté ingredients for 2-3 minutes on medium heat.

5.) Lower heat and add 1 cup of vegetable stock, ¼ cup white wine, 1 tbsp salt and pepper bring to a low boil.

6.) Gradually and slowly add 2 tbsp and 2 tbsp water mixture to sauce and continue stirring to increase its thickness.

7.)Mix in ¼ cup chopped parsley prior to mixing in the cooked pasta as well as the desired amount of cooked scallops.



Carmel Fudge Pecan Cake

Remove from freezer and its packaging and allow the dessert to thaw at room temperature for 30-45 minutes prior to serving.


Enjoy! 🙂

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