Opulent combination of filet mignon, scallops, shrimp, roasted veggies, and a rich sauce with gold accents.
# What You Need:
→ Meats & Seafood
01 - 2 filet mignon steaks (7 oz each), trimmed
02 - 8 large sea scallops, cleaned
03 - 8 jumbo shrimp, peeled and deveined
04 - 1.75 oz smoked salmon slices
→ Vegetables
05 - 12 baby potatoes, halved
06 - 2 small zucchini, sliced
07 - 1 bunch asparagus, trimmed
08 - 1 cup cherry tomatoes, halved
09 - 2 tbsp chives, finely chopped
→ Sauces & Garnishes
10 - 5.5 tbsp unsalted butter
11 - 2 tbsp olive oil
12 - 1 lemon, zest and juice
13 - 1 tbsp Dijon mustard
14 - 2 tbsp crème fraîche
15 - 1 tbsp capers, drained
16 - 1 tbsp edible gold leaf (optional)
17 - Microgreens for garnish
→ Seasonings
18 - Sea salt, to taste
19 - Freshly ground black pepper, to taste
# Steps:
01 - Preheat oven to 400°F. Bring a large pot of salted water to a boil.
02 - Boil baby potatoes for 10–12 minutes until fork-tender. Drain, then toss with 1 tbsp butter, sea salt, and freshly ground black pepper. Set aside.
03 - Toss asparagus and zucchini slices with 1 tbsp olive oil, sea salt, and freshly ground black pepper. Spread on baking sheet and roast for 10–12 minutes until tender and caramelized.
04 - Pat steaks dry and season with sea salt and pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a heavy skillet over high heat. Sear filets for 2–3 minutes per side for medium-rare. Remove and tent with foil to rest.
05 - In the same skillet, sear scallops for 1–2 minutes per side until golden and just cooked through. Remove and keep warm.
06 - Sear shrimp for 1–2 minutes per side until pink and opaque.
07 - Whisk together crème fraîche, Dijon mustard, lemon zest and juice, chopped chives, and capers. Season with sea salt and pepper to taste.
08 - Arrange potatoes, roasted vegetables, filets, scallops, shrimp, and smoked salmon on a large platter. Drizzle with sauce, garnish with microgreens, and optionally apply edible gold leaf for an elegant finish.
