Pin it An opulent platter featuring premium meats, seafood, and golden accents, perfect for a celebratory occasion or a luxurious dinner party.
This platter has always been a showstopper at my dinner parties, impressing guests with both flavor and presentation.
Ingredients
- Meats & Seafood: 2 (200 g each) filet mignon steaks trimmed, 8 large sea scallops cleaned, 8 jumbo shrimp peeled and deveined, 50 g smoked salmon slices
- Vegetables: 12 baby potatoes halved, 2 small zucchini sliced, 1 bunch asparagus trimmed, 1 cup cherry tomatoes halved, 2 tbsp chives finely chopped
- Sauces & Garnishes: 80 g unsalted butter, 2 tbsp olive oil, 1 lemon zest and juice, 1 tbsp Dijon mustard, 2 tbsp crème fraîche, 1 tbsp capers drained, 1 tbsp edible gold leaf (optional for garnish), Microgreens for garnish
- Seasonings: Sea salt to taste, Freshly ground black pepper to taste
Instructions
- Preheat and Boil Potatoes:
- Preheat oven to 200°C (400°F). Bring a large pot of salted water to a boil.
- Cook Potatoes:
- Boil the baby potatoes for 10 12 minutes until fork-tender. Drain and toss with 1 tbsp butter salt and pepper. Set aside.
- Roast Vegetables:
- Toss asparagus and zucchini slices with 1 tbsp olive oil salt and pepper. Roast on a baking sheet in the oven for 10 12 minutes until tender and slightly caramelized.
- Sear Filets:
- Pat filets dry season with salt and pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a heavy skillet over high heat. Sear filets 2 3 minutes per side for medium-rare. Transfer to a plate and tent with foil to rest.
- Sear Scallops:
- In the same pan add scallops and sear for 1 2 minutes per side until golden and just cooked through. Remove and keep warm.
- Sear Shrimp:
- Sear the shrimp for 1 2 minutes per side until pink and opaque.
- Prepare Sauce:
- Whisk together crème fraîche Dijon mustard lemon zest juice chives and capers. Season to taste.
- Assemble Platter:
- Arrange potatoes roasted vegetables filets scallops shrimp and smoked salmon elegantly on a large platter. Drizzle with the sauce top with microgreens and if desired apply flakes of edible gold leaf for a luxurious finish.
Pin it Sharing this platter brings everyone closer during celebrations making every moment special.
Notes
Pair with a chilled glass of Champagne or a crisp white Burgundy for best results.
Required Tools
Heavy skillet Baking sheet Large pot Sharp knife Mixing bowls Platter for serving
Allergen Information
Contains Shellfish Fish Dairy (butter crème fraîche) Mustard May contain Gluten depending on processing of some ingredients eg mustard Check all labels for potential allergens if you have sensitivities
Pin it This luxurious platter combines premium ingredients with elegant presentation to delight your guests.
Common Questions
- → What is the best way to cook the filet mignon for this platter?
Sear the filet mignon in butter and olive oil over high heat for 2-3 minutes per side to achieve a medium-rare finish, then rest under foil.
- → How should the seafood be prepared for this dish?
Scallops should be seared until golden, about 1-2 minutes per side. Shrimp cook similarly, turning pink and opaque after 1-2 minutes per side.
- → Can the roasted vegetables be prepared in advance?
Yes, the asparagus and zucchini can be roasted 10-12 minutes in the oven and kept warm until serving to maintain texture and flavor.
- → What flavors are present in the sauce accompanying the platter?
The sauce blends crème fraîche with Dijon mustard, lemon zest and juice, chives, and capers for a tangy and creamy finish that complements the proteins.
- → Is the edible gold leaf essential for the dish?
No, the edible gold leaf is optional and serves as a decorative touch without altering the flavor profile of the platter.
- → What are suitable beverage pairings for this platter?
A chilled glass of Champagne or a crisp white Burgundy pairs beautifully with the richness and variety of flavors on the platter.