A lavish ensemble of filet mignon, seafood, roasted vegetables, and a rich sauce highlighted by golden touches.
# 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 - 2.8 oz 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, for garnish)
17 - Microgreens, for garnish
→ Seasonings
18 - Sea salt, to taste
19 - Freshly ground black pepper, to taste
# How To Make:
01 - Preheat the oven to 400°F. Bring a large pot of salted water to a boil.
02 - Boil the baby potatoes for 10 to 12 minutes until fork-tender. Drain and toss with 1 tablespoon butter, sea salt, and freshly ground black pepper. Set aside.
03 - Toss asparagus and zucchini slices with 1 tablespoon olive oil, sea salt, and black pepper. Spread on a baking sheet and roast in the oven for 10 to 12 minutes until tender and lightly caramelized.
04 - Pat filet mignon steaks dry and season with salt and black pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over high heat. Sear steaks 2 to 3 minutes per side to achieve medium-rare doneness. Transfer to a plate and tent with foil to rest.
05 - In the same skillet, add scallops and sear for 1 to 2 minutes per side until golden brown and just cooked through. Remove from heat and keep warm.
06 - Sear shrimp in the skillet for 1 to 2 minutes per side until pink and opaque. Remove and keep warm.
07 - Whisk together crème fraîche, Dijon mustard, lemon zest and juice, chopped chives, and capers. Season with salt and black pepper to taste.
08 - Arrange boiled potatoes, roasted vegetables, filet mignon steaks, scallops, shrimp, and smoked salmon elegantly on a large serving platter. Drizzle with prepared sauce. Garnish with microgreens and edible gold leaf if desired.
