Ingredients

• Extra-virgin olive oil, for drizzling, plus 1 tablespoon, 1 turn of the pan
• 4 (1-inch thick) tenderloin steaks
• 8 large diver sea scallops, trimmed of the foot
• Salt and pepper
• 1 large shallot, chopped
• 2 cloves garlic, chopped
• 1/3 cup sweet vermouth
• 2 tablespoons butter
• 1 pound asparagus spears, trimmed
• 1/2 lemon, juiced
• 2 tablespoons chives, 10 blades, chopped or snipped

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Instructions

1. Drizzle some extra-virgin olive oil over steaks to coat lightly. Get a nonstick skillet screaming hot and add meat. Cook 3 minutes on each side for medium rare, 4 for medium to medium well.
2. Remove meat from pan and pull it off fire to cool for a minute.
3. Drizzle some extra-virgin olive oil over the scallops and season with salt and pepper. Get a skillet screaming hot and cook scallops 2 to 3 minutes on each side until well caramelized.
4. Bring 2 inches water to a boil in a medium skillet for asparagus.
5. Return meat pan to medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots, garlic and cook 2 minutes. Add sweet vermouth and reduce by half, 30 seconds or so. Add butter to the pan to finish sauce.
6. Add asparagus to boiling water. Cook 2 to 3 minutes, remove and dress with lemon juice, a drizzle of extra-virgin olive oil, salt and pepper.
7. Place each tenderloin steak on a plate and drizzle Manhattan sauce down over top. Serve 2 scallops on top of steaks and garnish with chives. Serve asparagus spears alongside.