Surf and turf, traditional Valentine’s Day fare on menus across the country and an old-school classic steak and seafood combo, is making a comeback in a big way as evidenced by the increasing requests from our dinner party clients.
Filet mignon and lobster is considered the most classic combination. But really any steak and fish or seafood combination qualifies. We’ve paired filet (or even chicken for our non-meat eaters) with everything from poached lobster tails to grilled split lobsters, shrimp, seared scallops, oysters and even seafood risotto.
But if you’re like us and enjoy classics with a modern twist then turn up the heat on your Valentine’s Day Dinner with this ‘Zest’-y addition.
‘Zest’-y Chipotle Surf and Turf for Two
Chipotle Butter
1 stick (8 Tbsp) of unsalted butter, softened
1 ½ tsp lime juice
1 Tbsp chopped fresh cilantro
2-3 cloves chopped garlic (optional)
1 Tbsp chopped chipotle chiles in adobo sauce
Salt to taste
Surf & Turf
Two, 6 oz filet mignon
Two, 4 oz portions fish (or 1/2 lb seafood of choice)
Salt and pepper to taste
Cilantro for garnish
Mix all of the chipotle butter ingredients together. Shape the butter mixture into a log. Wrap well in plastic or parchment and chill until ready to use. (Tip - Do this a day ahead or in the morning if you can. If not, then freeze it while you prepare the rest of your dinner).
Prepare the ‘turf’ as desired and serve topped with a 1/2” slice of chipotle butter. Using your preferred cooking method, prepare the ‘surf’ simply with olive oil and salt and pepper. Garnish ‘surf’ with cilantro and a squeeze of fresh lime.
Suggested side: Roast vegetables tossed with olive oil, smoked paprika and salt and pepper.
Suggested wine pairing: Zaca Mesa Syrah or a zinfandel-dominant red blend like Ridge.