Christmas Eve Soireé Recipe
Recipe information
Make Christmas Eve Soireé in just 2h . Join us at Lumen8 and celebrate the holidays in an elevated fashion! Indulge in a refined three-course prix fixe dinner celebrating peak-seasonal ingredients, with the option of expertly curated wine pairings. The evening opens with your choice of a vibrant Seasonal Duck Salad, layered with shaved fennel, winter citrus, and cranberry vinaigrette, or a chilled Dublin Bay Shrimp Salad featuring frisée, roasted beets, and bright Meyer lemon—each complemented by a nuanced rosé. For the main course, choose between the Prime Beef Duo, presenting filet and strip enriched with truffled potato and Hatch chimichurri, or the Roasted Faroe Island Salmon, served with rainbow Swiss chard and crowned with Tzar Nicolai caviar—beautifully paired with Pinot Noir or Sauvignon Blanc to enhance each dish’s character. The experience concludes with a luxurious Tres Leches finished with fig port compote and a celebratory pour of sparkling wine. Truly a soireé not to be missed, we're excited to celebrate with you!
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Ingredients
Appetizer - Seasonal Duck Salad
Appetizer - Dublin Bay Shrimp Salad
Main Course - Prime Beef Duo
Main Course - Roasted Faroe Island Salmon
Dessert - Tres Leches
Appetizer - Seasonal Duck Salad
1. Prepare the Duck
Score the skin of the duck breasts in a crosshatch pattern. Season with salt and pepper. Sear skin-side down in a skillet over medium heat until the skin is crispy, about 6-8 minutes. Flip and cook for an additional 4-5 minutes or until desired doneness. Let rest before slicing.
2. Prepare the Fennel and Citrus
Thinly slice the fennel bulb using a mandoline or sharp knife. Segment the winter citrus, removing the skin and pith.
3. Assemble the Salad
In a large bowl, combine mixed greens, fennel slices, and citrus segments. Drizzle with cranberry vinaigrette and toss gently. Top with sliced duck breast and serve.
Appetizer - Dublin Bay Shrimp Salad
4. Prepare the Shrimp
Boil the Dublin Bay shrimp in salted water for 2-3 minutes until they turn pink. Drain and cool under cold running water. Peel and devein if necessary.
5. Prepare the Beets
Wrap the roasted beets in foil and warm them in a 350°F (175°C) oven for about 15 minutes. Once warm, slice them thinly.
6. Assemble the Salad
In a bowl, whisk together Meyer lemon juice and olive oil. In a large mixing bowl, combine frisée, shrimp, and beet slices. Drizzle with the lemon vinaigrette and toss to combine. Serve chilled.
Main Course - Prime Beef Duo
7. Cook the Filet Mignon
Season the filet mignon with salt and pepper. Sear in a hot skillet for 3-4 minutes on each side for medium-rare. Remove and let rest.
8. Cook the Strip Steak
Season the strip steak similarly and sear in the same skillet for about 4-5 minutes on each side for medium. Let rest alongside the filet.
9. Prepare the Truffled Potato Purée
Boil peeled potatoes until fork-tender. Mash with truffle oil, salt, and cream until smooth.
10. Serve
Plate the beef duo with a scoop of truffled potato purée and a drizzle of Hatch chimichurri.
Main Course - Roasted Faroe Island Salmon
11. Prepare the Salmon
Preheat the oven to 400°F (200°C). Season the salmon fillets with salt and pepper. Place on a baking sheet and roast for 12-15 minutes until cooked through.
12. Sauté the Swiss Chard
In a skillet, heat olive oil over medium heat. Add rainbow Swiss chard and cook until wilted, about 3-4 minutes. Season with salt.
13. Serve
Plate the salmon atop a bed of sautéed Swiss chard and top with a spoonful of Tzar Nicolai caviar.
Dessert - Tres Leches
14. Prepare the Cake
Bake a sponge cake according to the recipe or use a store-bought version. Allow to cool.
15. Make the Milk Mixture
In a bowl, whisk together condensed milk, evaporated milk, heavy cream, sugar, and vanilla extract until well combined.
16. Assemble the Tres Leches
Poke holes in the cooled sponge cake and pour the milk mixture over it, letting it soak for at least 2 hours in the refrigerator.
17. Serve
Slice the Tres Leches cake and top with fig port compote before serving.
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