Valentine’s will certainly look a little different this year. But there’s no reason why you can’t indulge in some fine dining at home. Head Chef, Damian, has put together a Valentine’s recipe with all the ingredients and instructions you’ll need to create a decadent three-course feast for two.
On the menu this year: marinated scallops with tomatoes and basil, beef wellington, and a salted caramel tart with raspberries.
Marinated scallops with tomatoes and basil
For the scallops
- 4 hand-dived scallops, cleaned
- 30g tomato water (see recipe below)
- 10g Chardonnay vinegar
- 5g salt
- Slice each of the scallops into 3 pieces.
- 10 minutes before serving, mix the ingredients and pour over the scallops to marinade.
For the tomatoes
- 100g assorted cherry tomatoes
- Juice of ½ a lemon
- Cut the tomatoes in half and season lightly with salt and a pinch of sugar.
- Leave to marinate for 30 minutes and then dress with the lemon juice.
For the basil oil
- 50g basil
- 50g rapeseed oil
- Blanch the basil in boiling water for 10 seconds, refresh in ice water, and squeeze dry.
- Place in a blender with the oil and blend at high speed until you have a bright green oil.
- Pass through a sieve and set aside.
For the tomato water
- 300g overripe tomatoes
- Pinch of salt
- Pinch of sugar
- Blend the tomatoes really well with a pinch of salt and sugar.
- Pour the liquid into a clean tea towel and hang in a sieve. The liquid will drip through and leave the solids behind.
- Taste and adjust the seasoning if needed before leaving at room temperature
Drain the scallops and divide between 2 bowls. Arrange the tomatoes and pour over the tomato water. Spoon some basil oil over the dish and scatter over the baby basil leaves.
For the beef filling
- 400g middle cut beef fillet trimmed of all sinews and silver skin
- 150g button mushrooms
- 1 banana shallot
- 1 clove of garlic
- 50ml Madeira
- 25ml port
- 10ml cognac
- A few tarragon leaves
- 1 egg
For the pancakes
- 100g plain flour
- 1 egg
- Milk as needed
- All butter puff pastry
The day before
- Seal your beef, season really well and caramelise all over in oil, foaming butter, and a few cloves of crushed garlic.
- Leave uncovered on a rack in the fridge overnight, keep the roasting butter to cook the duxelles with.
- Chop the shallot and put in a blender with the mushrooms and pulse until they have gone to a coarse texture.
- Put in a pan and add the alcohol. Grate the garlic in and season with a pinch of salt.
- Cook in a pan with the beef butter and reduce down until the mushrooms are very, very dry. Taste and adjust seasoning if needed.
- Leave to cool then mix in the egg and chopped tarragon.
- Season the flour with a pinch of salt, make a well and add the egg. Slowly mix and add milk bit by bit until you have a batter with the texture of double cream.
- In a non-stick pan, add a knob of butter and pour in a small amount of batter until you have coated the pan. Cook slowly and gently until the batter has set. Flip and repeat until you have 4 pancakes.
On the day
- Roll the pastry out in a square – it needs to be about 3in wider than the beef each side. Once rolled out, put back in the fridge on a chopping board or flat tray.
- Lay the pancakes out overlapping each other with enough length to totally wrap around the beef with a little extra.
- Spread the duxelles in a thin layer to cover the entire surface of the pancakes. Lay the beef on top and wrap the pancakes around tightly.
- Place on the pastry and roll tightly to wrap around once with a 1/4 overlap. Seal with egg wash around the bottom. Close the sides tightly like an envelope fold and egg wash closed.
- Egg wash once all over and leave to dry in the fridge. Egg wash a second time and it’s ready to cook.
- Preheat the oven at 200c.
- Take the beef out 1 hour before cooking.
- Cook for around 30 minutes (you need a core temperature of 30c)
- Take out the oven and rest for 40 minutes.
- Trim off the ends and carve.
Salted caramel tart with raspberries
For the sweet pastry
- 120g plain flour
- 45g icing sugar
- 15g ground almonds
- Pinch sea salt
- 60g cold diced butter
- 1 egg
- Mix the flour, salt, sugar and almonds.
- Crumble in the butter until it resembles fine sand. Mix in the egg and combine until the pastry has come together. Wrap in cling film and rest for 1 hour.
- After resting, roll evenly until the pastry is around 3mm thick. Line a tart case with the pastry and prick evenly with a fork
- Place a sheet of crumpled greaseproof paper inside, pack with baking beans or flour and bake at 160c for 20 minutes
- Take out the beans and lightly egg wash and bake for a further 10 minutes until the pastry is crisp and golden. Leave in the ring.
For the caramel custard
- 70g unrefined caster sugar
- 15ml fino sherry
- 200g organic double cream
- 50g creme fraiche
- 1g sea salt
- 20g soft muscovado sugar
- 1 egg yolk
- Put the sugar into a pan and cook gently until you have a dark caramel.
- Add the double cream and sea salt and cook gently until the caramel has fully dissolved. Be careful adding the cream as the caramel will spit.
- Once fully dissolved, add the sherry and creme fraiche and cool slightly.
- Whisk the yolk and the muscovado sugar until it’s lightened and gone fluffy.
- Pour the cream mix over and emulsify.
- Leave to rest for 10 minutes and skim off any air bubbles. Set the oven to 120c.
- Place the tart case in the oven and gently pour the caramel mix into the tart.
- Bake for around 60 minutes. Check if it’s cooked by gently wobbling the tart case. The centre should have a slight wobble and the outside should be firm.
- Once you’ve left the tart to cool, trim away any excess pastry.
For the raspberry sorbet
- 100g fresh raspberries
- A squeeze of lemon juice
- 10g glucose
- 10g framboise liqueur
- Blend all the ingredients and pass through a sieve.
- Churn in an ice cream machine following the manufacturer’s instructions.
For the almonds
- 20g flaked almonds
- Sea salt
- Almond oil
- Lightly dress the almonds in almond oil and a little sprinkle of sea salt.
- Bake at 180c for 6 minutes.
Dress halved raspberries in a little framboise liqueur. Cut the tart in half and place the raspberries and almonds on top. Pipe small dots of creme fraiche in any gaps and serve with the sorbet on the side
Will you be cooking up a feast for your Valentine? Be sure to share your creations with us @seahamhall on Instagram.