Valentine's Dinner: Seared Beef Fillet and Scallops with Café de Paris Butter and Parsnip Purèe

A delicious Valentine's dinner your date will absolutely love

Wine and dine your love with this elegant dinner. Tender fillet of beef and scallops with flavoursome spiced butter.

Is this just a modernized version of the old school surf and turf? You bet. But that formula simply works for lovely dinners on lovely special occasions. It doesn’t have to be clumsy or envoke visions of 70s pubs. This meal is perfect for Valentine’s Day as it is easy to re-create at home (no really!), it isn’t overly heavy, as there are no big carb-filled side dishes - just a touch of delicious parsnip puree).

I recommend only enjoying this main dish – no starter. Perhaps a small amuse-bouche with a drink, and a very clean and light dessert, such as this …. These elements are all you need for the perfect Valentine’s Dinner!

Method:

Step 1: Make the Café de Paris Butter

(any time in advance | 30 minutes)

If you have never tried Café de Paris butter, you are in for a real treat! This butter is filled with fantastic umami flavours, works perfectly with both beef and scallops, and looks so appetising melted over the top with its golden hue. The recipe below makes enough for several future uses, or to give some to a friend.

You'll need:

• 2 Tbsp Olive Oil,
• 1 Small Onion, finely chopped
• 1/2 tsp Salt
• 5 cloves Garlic, minced
• 1 tsp Curry Powder
• 4 anchovies, chopped
• 250g Butter
• 1 Tbsp Capers
• 1 Tbsp Worcestershire Sauce
• ½ Cup Mixed Chopped Herbs, such as Basil, Chervil, Thyme, Dill, Parsley and/or Chives

Instructions:

1. Lightly fry the onion in the olive oil and salt on a low heat until they are translucent – do not colour them. Add in the garlic and fry for couple more minutes, until soft and fragrant. Stirring often. Add in the curry powder and anchovies and fry for one minute more.
2. Add this mixture to a bowl with the other ingredients. Mix well.
3. If the butter is too loose, place in the fridge until a little firmer -about 20 minutes.
4. Place on a large sheet of baking paper, then roll up from the bottom, twisting ends. Place in the fridge until needed.

(note: this butter will keep in the fridge for 1 week but can be stored in the freezer for future uses)

Step 2: Make the Parsnip Puree

(up to 2 days in advance | 30 minutes)

You’ll need:

• 4-5 Parsnips
• Cream, to cover
• 1 Tbsp Butter
• Salt and Pepper

Instructions:

1. Tail and chop the parsnips into similar sizes.
2. Add all ingredients to a pot and bring to a low boil. Cook until tender, about 20 minutes. You may need to add a little more cream if it gets too low.
3. Add the contents to a blender or food processor and blitz until smooth.
4. Transfer back to the pan or to a storage container until needed.

Step 3: Sear the beef and scallops

(Just before serving | 10 Minutes)

You’ll need:

• 1 Tbsp Olive Oil
• 1Tbsp Butter
• 150-200g each Beef Eye Fillet Steaks
• 2-3 Scallops Per person
• 1 Banana Shallot per person, cut in half
• 1 Tbsp Café de Paris Butter

Instructions:

1. Get a pan very hot on the stove, then add some oil and butter to the pan.
2. Season the beef all over with salt and cracked pepper, then add to the pan. Do not move the pan, so that you can get a nice sear.
3. Also, add scallops and shallots to the pan. Sear everything for 2 minutes on each side. Take the scallops out and set aside. Place the pan into the oven and roast for 6-8 minutes. Test for doneness at 5 minutes with a thermometer: just under 50C is Rare, 55C is Medium Rare, or just under 60C is Medium.
4. Bring out the pan, add the Café De Paris Butter on each fillet and the scallops back into the pan to heat. Rest for 3 minutes.

Step 4: Serve

While the beef is in the oven or resting, you can gently heat the parsnip puree.

To serve, place a smear of puree, followed by the fillet of beef, scallops and shallot. Pour over the pan juices onto the steak and scallops.

Happy Valentine’s Day! ♥

Post notes: This meal was created solely in the Scanpan TechnIQ The Square – a high performing, durable and hard-wearing, non-stick pan at the forefront of non-stick technology with STRATANIUM, which was designed and planned with Scanpan in conjunction with professional chefs around their needs and desires from a piece of cookware. The deep volume allows for a lot of volumes to be held in the pan, so a joint of meat that has been seared in the pan can have liquid added for oven braising.

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