Surf & Turf Cheese Fondue

Preheat oven to 400ºF. Remove filet mignon from the refrigerator and allow it to come to room temperature for about 20 minutes.

Steam 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 overcook 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. Let cool for 5 minutes and then cut in half or in quarters (depending on their size) so that they are an appropriate size for dipping.

While potatoes are cooking, brush 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 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 130-140ºF 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. 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 shredded cheese with cornstarch. Cut garlic in half and rub the inside of the fondue pot with it, taking care not to leave any pieces behind. Place fondue pot on the stove. Add white wine and bring to a gentle simmer over low heat. Slowly stir in shredded cheese until completely incorporated, creamy and stretchy. Gently turn up the heat as needed. Stir in fresh thyme and black pepper to taste before serving.

Place fondue pot with the cooking cheese over a Sterno flame and adjust the temperature as needed throughout the evening. Arrange dippers on a cheese board or a plate in an appealing fashion and serve immediately with the fondue cheese.