Surf and Turf Cheese Fondue – Want to add some romance to your dinner table? This fondue feast is the perfect rich and unique meal to share with someone special!
When Mr. Simple Seasonal and I were on our honeymoon we got to spend a couple of quiet days at home before returning to normal life. During those blissful days we opened wedding gifts, set-up house, and we broke out my speckled gray fondue pot. The latter, however, was not a wedding gift – it was just for fun!
My fondue pot was passed down from my great-grandmother after collecting dust in her basement for what I’m guessing was the better part of a couple of decades. She was a Philadelphia socialite and she was always known for throwing swanky parties and for being quite fashionable. My fondue pot is likely a relic from the 60’s or 70’s when fondue parties were in vogue – a time when it was stylish to make your hair look like a beehive. Seriously though, my fondue pot is so old that modern Sterno jars don’t properly fit in it’s old Sterno apparatus, making temperature control tedious at best. I just can’t seem to get rid of the old thing with all it’s speckles, memories, and charms.
Speaking of old things, fast forward 10 years from my honeymoon, and you’ll fid that fondue and fun is still being made in that charming old gray pot! This year Mr. Simple Seasonal and I will be spending Valentine’s Day in. As is often the case, Valentine’s Day falls on a weeknight and with it being a school night, we’re going to send the kids off to their beds early and re-Sterno that old honeymoon romance in the warmth of our living room. We’ll be surrounded by the kids’ toys and framed pictures that capture many of the memories of our last 10 years together.
After working and chasing kids around all day, my husband and I are going to be hungry for something more than bread and fruit in our fondue. That’s why I made this recipe for Surf and Turf Cheese Fondue. It’s a complete Valentine’s Day Surf and Turf entrée, but way more fun to eat than your average February 14th special.
Fondue is normally made with mellow, creamy cheese, but my husband and I both love sharp cheeses. I decided to sharpen things up with an aged gouda. I was worried I’d lose some creaminess because it’s a harder cheese than its younger self, but I think the pictures here speak for themselves… Much like my marriage, cheese so often improves with age. This fondue is creamy and complex and is a perfectly delectable way to celebrate with someone you love!
- 1½ C shredded aged (robusto) gouda cheese*
- 1½ C shredded gruyere cheese
- 1 C shredded fontina cheese
- 2 Tbsp corn starch
- 1 clove garlic
- 1¼ C dry white wine
- 1 tsp fresh minced thyme
- black pepper to taste
- 2½ C (about ½ lb trimmed) asparagus cut into 1 inch pieces
- ¾ lb new potatoes or baby red potatoes
- ½ lb filet mignon
- 1 Tbsp olive oil
- salt and pepper to taste
- ½ lb frozen white shrimp (cooked, peeled with tail on and deveined)
- Preheat oven to 400ºF. Remove the filet mignon from the refrigerator and allow it to come to room temperature for about 20 minutes.
- Steam the asparagus** for 4-10 minutes until tender. The cook time can vary based on the size of the asparagus. After the asparagus is done cooking, place it in an ice bath to stop the cooking process. When you’re ready to serve the fondue, the asparagus can be served cool, or you can heat it by wrapping in aluminum foil in a 400ºF oven for 3-5 minutes. Take care not to over-cook or over-reheat the asparagus, as it can become too soft for fondue if it’s overcooked.
- Steam the potatoes** whole for 20-30 minutes until they are fork tender, but not soft. The cook time will depend on the size of your potatoes. Allow them to cool for 5 minutes and then cut them in half or in quarters (depending on their size) so that they are an appropriate size for dipping.
- While the potatoes are cooking, brush your filet mignon with olive oil and then season with salt and pepper to taste. Heat a frying pan or stove top griddle over medium heat until the pan is hot. Add the filet to the pan and cook for 5-7 minutes on each side until it reaches an internal temperature of 130-140º depending on how done you like your steak. Let the steak rest for 5 minutes and then cut into thin slices before serving.
- Defrost your shrimp by placing them in a colander and running cold water over them for 5 minutes. Next, wrap them in aluminum foil and place them on a baking sheet and heat in a 400ºF oven for 3-5 minutes right before serving.
- While the steak and potatoes are resting and the the shrimp is heating in the oven, make the fondue. Toss the shredded cheese with 2 Tbsp of cornstarch. Cut the garlic in half and rub the inside of the fondue pot with it, taking care not to leave any pieces behind. Place the fondue pot on the stove, add the white wine, and bring to a gentle simmer over low heat. Slowly stir in the shredded cheese until it is completely incorporated and is creamy and stretchy. Gently turn up the heat as needed. Stir in 1 tsp of fresh thyme and black pepper to taste before serving.
- Place the fondue pot with the cooking cheese over a Sterno flame and adjust the temperature as needed throughout the evening. Arrange the dippers on a cheese board or a plate in an appealing fashion and serve immediately with the fondue cheese.
**TO MAKE IN ADVANCE: The potatoes and asparagus can be steamed in advanced. Cool them completely and store them in a sealed ziplock bag for up to 4 days. To reheat wrap them in aluminum foil and place them in a 400ºF oven for 5 minutes. Purchase cooked, peeled with tail on, and deveined shrimp so that they only need to be reheated in the same oven as the vegetables, by wrapping them in foil and cooking them for 3-5 minutes. The same can be done for the steak, but I recommend cooking that right before serving so that it doesn’t become overcooked while reheating. If you make the fondue in advance, reheat it on the stove over low heat. If it seems too thick, add additional white wine to the pot, a few splashes at a time, until a creamy, smooth, and stretchy fondue texture is achieved.
*** Serves as a romantic entree for two, or as a fun appetizer for 4-6 people.
More romantic recipes…
Carrie | Clean Eating Kitchen says
I love fondue – I never thought of adding shrimp, such a great idea!
Dominique | Perchance to Cook says
I’m literally drooling over these photos. I’ve never tried shrimp with cheese fondue but I’m totally digging it!
Rachel says
Haha! Pretty much everything that tastes good with cheese, tastes good in cheese fondue! The next thing to try is lobster!
Jenni LeBaron says
I love fondue! I think its such a fun dish to make with a close group because you can all have fun dipping into the same pot!
Rachel says
Fondue definitely brings some fun and novelty to a small party! Plus, pretty much every guest loves melty, stretchy cheese! It’s a win for the hostess!
Lynda says
FYI: Make sure you have enough cheese in the pot because some become quite obsessive about the amount of cheese they use with each item! LOL – but true. Tomorrow will be the first time I try Fillet Mignon and Lobster with my cheese fondue. I have always only done the usual bread, apple, etc. Can’t wait and go TAMPA BAY BUC’S!! 😉
Rachel says
It would be terrible to run out of cheese! Lobster fondue sounds fantastic! I’m thinking I might want to give the lobster a try on New Year’s Eve. I’ve always had shellfish on New Year’s Eve since I was a kid, so that would be perfect! I hope you enjoyed your game day! And since I live in Philly and all.. FLY EAGELS FLY! 😉
Melissa Griffiths says
What a fun way to spend Valentine’s Day! And I seriously love that pot – I love hand-me-down kitchen items. There’s just something about cooking with something your grandmother used, isn’t there?
Rachel says
Thanks for loving on my pot! I don’t think I’ll ever replace it, because using it brings back so many loving memories.
Jenni says
Love the surf and turf theme! This would be such a fun stay at home date night!
Rachel says
That’s totally what my hubby and I did! I prepped everything and washed most of the dishes while the kids ate their chicken nugget dinner. Once we got the kids nestled in their beds I just melt the cheese and we had such a tasty, novel and fun dinner!
Veena Azmanov says
Oh I haven’t had cheese fondue in years. This brings back some pleasant memories. This would be perfect for Valentine’s Day too!
Rachel says
I hope you get to indulge in some of those old, pleasant memories again soon!
Amy Nash says
Fondue definitely brings the romance factor! And I love that you went with aged gouda for this! Surf and turf sounds wonderful for Valentine’s Day!
Rachel says
Aged gouda is the best! You must be a fellow cheese lover!
Anne Murphy says
Fondues are so much fun! (And can be quite romantic…)
Now, I’ve had vegetables and potatoes in a cheese fondue, but never thought of using meat or shrimp. Intriguing! (We used to heat oil, or sometimes broth, to cook meat.)
Karyl | Karyl's Kulinary Krusade says
I’ve always thought a fondue would be too difficult to do at home, but now I see that it definitely is not. And since I absolutely love cheese, I’m going to have to definitely give this a try for a date night!
Rachel says
I’m happy to hear that this post made fondue seem more approachable to you! I going to think the Melting Pot adds some mystique to fondue, but it’s really just melting yummy things in a pot!
Rezel Kealoha says
I need that fondue pot and now you are going to make me go on the hunt on etsy for a vintage one like yours. gah!!!!
Rachel says
I LOVE, LOVE, LOVE etsy! Now that you mention it, I want to go on etsy and spend money that I ought not to!
Kristina says
I’ve been eyeing a fondue set in a shop by my house lately, this recipe may make me splurge!
Rachel says
Do it! Fondue is so much fun!
Lynn | The Road to Honey says
I can totally relate to not being able to get rid of grandma’s old cooking trinkets. I had my grandma’s blender. It was a bear to clean so the Mr. was always on my case o replace it with something a bit modern. But I just couldn’t do it. It was such a sturdy workhorse and there was just something irresistible about its vintage charm. But in the end, the Mr. won and we now have a modern high speed blender (which btw has made life easier). As for fondue, my grandma certainly never cooked fondue; however, the Mr. and I did buy a fondue set. earlier in our marriage We haven’t used it since moving back from Africa. . .but I think that might be fun little weekend activity for us.
Rachel says
You’re old blender sounds awesome. Yes, a pain to clean, but I’m sure the motor on that thing could have lasted into the next century. I’m trying to avoid having my old fondue pot from having the same fateful end as your blender… I’ve been doing some googling and I think I can buy an new base for my set, but still use the old, charming pot. The best of old and new! 🙂 It sounds like it’s time for you guys to dig out your fondue set. 😉 Fondue is so much fun, and well, the cheese… need I say more?! I’m not sure why it’s not a bigger food trend!
Britt @ A Lil' Sweet, Spice, & Advice says
Wish I had a special man to share this with. Oh well, more for me! I have a fondue pot that I haven’t used in years so now I can’t wait to take it out to try your recipe.
Rachel says
I’m sorry you have no man to share Valentine’s Day with this year. We’ve all been there and it sucks! I have to say though, some of my favorite Valentine’s Day memories have been made with my sisters and friends. I think my son’t 1st grade teacher has got it right when she also calls is it Friend’s Day. I’m sure it will be easy to find someone who will be happy to eat cheesy fondue with you!… That is if you want to share. 😉
Guy Thornton says
Cooking meat in cheese fondue does not work well…you need the hotness of oil.
Rachel says
I guess it’s a good thing then that this recipe doesn’t call for you to plunk the raw meat into the cheese fondue!