# Components:
→ 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
# Directions:
01 - Preheat oven to 400°F. Bring a large pot of salted water to a boil.
02 - Boil the halved baby potatoes for 10 to 12 minutes until fork-tender. Drain and toss with 1 tablespoon of butter, sea salt, and freshly ground black pepper. Set aside.
03 - Toss asparagus and zucchini slices with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10 to 12 minutes until tender and lightly caramelized.
04 - Pat filets dry and season with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over high heat. Sear filets for 2 to 3 minutes on each side for medium-rare. Transfer to a plate and tent with foil to rest.
05 - In the same skillet, add scallops and sear for 1 to 2 minutes on each side until golden and just cooked through. Remove and keep warm.
06 - Sear shrimp for 1 to 2 minutes per side until pink and opaque.
07 - Whisk together crème fraîche, Dijon mustard, lemon zest and juice, chopped chives, and drained capers. Season with salt and pepper to taste.
08 - Arrange potatoes, roasted vegetables, filet mignon, scallops, shrimp, and smoked salmon elegantly on a large platter. Drizzle with the sauce, garnish with microgreens, and apply edible gold leaf flakes if desired.
