8 ozs beef tenderloin steaks
1/4 tsp salt
1/8 tsp cracked black pepper
6 sea scallops (large)
1/4 tsp pink peppercorns (crushed)
1 tbsp olive oil (divided)
1/3 cup champagne (or dry white wine)
11/2 tsps fresh lemon juice
1 tbsp shallots (minced)
3 tbsps butter (cut into pieces)