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Dinner for Two

Serves
2
Dishes
5

A bistro dinner at home: seared scallops to start, steak with béarnaise and twice-fried fries, and a molten chocolate fondant to finish. The fondants and the first fry are done ahead, so the evening is mostly a few minutes of very hot pans.

Dinner for Two: A bistro dinner at home: seared scallops to start, steak with béarnaise and twice-fried fries, and a molten chocolate fondant to finish.

On the menu

  1. Seared Scallops with Brown Butter: A deep caramel crust and a just-warm, translucent center in four minutesStarterSeared Scallops with Brown ButterMake ×0.5

    Three large scallops each.

  2. Pan-Seared Steak with Butter Baste: A deep crust, an even rosy center and a five-minute restMainPan-Seared Steak with Butter BasteMake ×0.5

    One thick steak (3–4 cm, about 450 g, such as rib-eye or sirloin), sliced to share.

  3. Béarnaise: Hollandaise's bolder sibling, sharp with tarragon and shallotSauceBéarnaiseMake ×0.5

    Half quantity (use 2 yolks). Make the reduction the day before; the sauce holds up to an hour in a warm, not hot, spot.

  4. French Fries: Double-fried for a crisp shell and a soft, fluffy centerSideFrench FriesMake ×0.5

    First fry in the afternoon, second fry while the steak rests. A heavy pot with about 1 liter of oil is enough for a half batch.

  5. Chocolate Fondant: A small hot chocolate cake with a molten centerDessertChocolate Fondant

    Fill all 6 molds; bake 2 (plus 1 test) and freeze the other 3 for another night.

To drink

A Bordeaux or another Cabernet Sauvignon blend with the steak. Non-alcoholic: dry sparkling grape juice.

The day before

  • Make the béarnaise reduction and keep it in a jar in the fridge (it keeps 1 week).
  • Make the fondant batter and fill all 6 molds; chill 3 (2 for tonight plus a test) and freeze 3.
  • Salt the steak all over and leave it uncovered on a rack in the fridge.

Game plan

Counted back from the moment you serve.

  1. 2 h 30 min before serving

    Cut the potatoes into 1 cm sticks and rinse. Simmer in vinegar-salted water until just tender (8–10 minutes after boiling); drain on a rack and steam-dry 10 minutes.

  2. 1 h 55 min before serving

    Heat the oil to 160°C (320°F) and give the fries their first fry, 4–5 minutes per batch, without color. Drain on the rack and let cool.

  3. 1 h 30 min before serving

    Heat the oven to 200°C (400°F) with a baking sheet inside.

  4. 1 h 15 min before serving

    Bake the test fondant from the fridge on the hot sheet for 12 minutes, turn it out and note the time you need (30 seconds more or less). Turn the oven off.

  5. 1 h before serving

    Steak out of the fridge.

  6. 45 min before serving

    Lay the scallops on paper towel, cover and refrigerate 15 minutes.

  7. 40 min before serving

    Make the béarnaise and keep it in a warm (not hot) spot.

  8. 28 min before serving

    Sear the scallops 1½–2 minutes, turn and baste with brown butter about 1 minute.

  9. 25 min before serving

    Serve the starter.

  10. 15 min before serving

    Frying oil on to heat to 190°C (375°F). Sear the steak in a very hot pan, turning every minute, 6–8 minutes; baste with butter, garlic and herbs 1–2 minutes. Pull it 3–5°C below your target (51°C (124°F) for medium-rare).

  11. 6 min before serving

    Rest the steak 5–8 minutes. Give the fries their second fry, 3–4 minutes, until deep golden.

  12. Serve

    Salt the fries, slice the steak and serve with the béarnaise.

  13. 5 min after serving

    Oven back on to 200°C (400°F) with the baking sheet inside.

  14. 20 min after serving

    Bake the 2 fondants on the hot sheet for the time the test showed (usually 11–13 minutes).

  15. 33 min after serving

    Rest 1 minute, turn out and serve at once.

Shopping list

Produce

  • 1 shallot
  • 1 head garlic (2 cloves)
  • 500 g floury potatoes (such as Maris Piper, Russet or Yukon Gold)
  • 1 lemon
  • 1 small bunch chives
  • 1 small bunch tarragon
  • 1 small bunch chervil or parsley
  • 1 bunch thyme (2 sprigs)

Meat & fish

  • 6 large dry sea scallops
  • 1 boneless steak, 3–4 cm thick (rib-eye or sirloin, about 450 g)

Dairy & eggs

  • 8 large eggs (5 of them for yolks only)
  • 300 g unsalted butter
  • 150 ml heavy cream, for the fondants

Pantry

  • 50 g all-purpose flour
  • 100 g superfine sugar
  • 200 g dark chocolate (65–70%)
  • cocoa powder (2½ tbsp)
  • white wine vinegar (2 tbsp)
  • white vinegar (1 tbsp)
  • 1.25 liters neutral oil (sunflower or rapeseed) (most is for frying)
  • Pantry check: fine sea salt, flaky sea salt, black pepper

Drinks

  • 30 ml dry white wine