Ring in the New Year with Surf and Turf

This wonderful, elegant Midnight Supper can be served as a four or five course meal. The main Entrée (Surf and Turf) can be served together with the two sides of complimenting vegetables or as a Seafood course with one vegetable and Meat course with the other vegetable.

While the menu is not carved in stone, let it serve as inspiration to create your own wonderful menu. Unless your New Year’s Eve celebration is strictly a cocktail party with plenty of drinks and little bite-size foods, a sit-down dinner should be a formal affair. It is the New Year – bidding farewell to the past while embracing the future. Anything more than three courses is considered “formal”. When creating your formal spread, it should consist of appetizers, salad, main Entrée with a vegetable and a festive dessert.

Quail Eggs with Caviar Garnish

Deviled Quail Eggs
Salad Course
Cesar Salad


Surf and Turf Main Event
Buttery Lobster Tails
Filet Mignon with Tarragon-Garlic Butter in a Red Wine Reduction Sauce
Garlic Thyme Steamed Potatoes
Asparagus and Baby Carrots Drizzled with Spicy Maple Butter

Chocolate Soufflés with Vanilla and Chocolate Grand Marnier Sauces


While the menu itself is complicated, time management will make all the difference between stress-free success and rattled failure. Carefully read through each recipe. Do as much prep work as possible a day or two in advance. Here’s a general timetable that has worked for me in the past:

  • One Week In Advance:
    Take stock of your inventory and purchase ingredients necessary to complete each dish. The last thing you want to be doing a day before New Year’s Eve is frantically shopping for quality ingredients.
  • Two Days in Advance:
    Remove lobster tails from the freezer and allow to thaw slowly in the refrigerator.
    Make the Tarragon-Garlic Butter for the Filet Mignon
    Make the Marinated Orange Zest for the Soufflés
  • One Day in Advance
    Make the Deviled Quail Eggs. Store in the refrigerator until ready to serve. Garnish eggs with caviar no more than an hour before guests are to arrive.
    Make the Vanilla Grand Marnier Sauce for the Soufflés
  • Morning of:
    Prepare carrots and asparagus for cooking. Keep in the refrigerator until ready to cook.
    Prepare red potatoes for cooking by peeling a strip around each potato. Hold in water until ready to cook.
    Make Cesar Salad up to the point of the dressing. To help the salad remain “crisp” keep in a metal bowl at the back of the refrigerator until ready to serve. Salad plates can be placed in the freezer to have well-chilled at the ready.
    Prepare Lobster Tails for broiling. Wrap in plastic wrap and keep in the refrigerator until ready to broil.
    Make Vanilla Grand Marnier Sauce for the Soufflés
  • Cooking Times – Day of
    Quail Eggs with Caviar Garnish – made in advance, garnish before serving
    Cesar Salad – made in advance. Dress and garnish just before serving
    Lobster Tails – Prep in morning. Broil for 8 to 10 minutes before serving.
    Filet Mignon – Standing time BEFORE cooking 20 minutes. Grilling time 5 minutes per side, total 10. Resting time 10 minutes. Total time 40 minutes.
    Garlic-Thyme Potatoes: In the morning, prep potatoes for cooking to save time. Cook time 30 minutes
    Asparagus and Carrots with Spicy Maple Butter: Prep time about 10 minutes. Cooking time about 14 minutes. Total time 24 minutes.
    Chocolate Soufflés – Chocolate Sauce: Prep time 10 minutes, heating time about 10 minutes. Total 20 minutes.
    Chocolate Soufflés – Soufflés: Prep time about 20 minutes, baking time 10 minutes. Total 30 minutes.

While this recipe uses cute little quail eggs, chicken eggs can be used instead.

Quail Eggs with Caviar Garnish
2 large chicken eggs
Kosher salt
18 quail eggs
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon Sour Cream
1/8 teaspoon finely grated lemon zest
1 head green leaf lettuce, shredded
1 tablespoon American caviar, red or golden

Place chicken eggs in a pot fitted with a lid. Cover eggs with cold water. Bring to a boil.

Remove from heat, cover and let steep for 14 minutes.

Fill a large bowl halfway with ice water..

Use a slotted spoon to transfer chicken eggs to the ice bath to cool. DO NOT EMPTY PAN.

Carefully add the quail eggs to the hot water. Using chop sticks, roll eggs around as water comes to a boil to help center the yolks. Sprinkle water with salad and return to a boil.

Boil quail eggs for about 6 to 8 minutes. Remove pan from heat and let quail eggs steep for an additional 2 or 3 minutes.

Meanwhile, remove chicken eggs from ice bath and set aside. Dump water and refill with more ice water. Using a slotted spoon, remove quail eggs from boiling water and plunge into the ice bath to chill.

Line a plate or serving platter with shredded lettuce. (The lettuce will serve as a bed for the eggs since quail eggs are small and need to be held steady for serving). Set aside until ready to use.

Once quail eggs have cooled, carefully peel the all eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer to a food processor fitted with a steel blade, reserving the whites of the quail eggs and discarding the whites of the chicken eggs (or saving them for another use). Arrange quail whites on top of shredded lettuce. Set aside until ready to fill.

Process yolks into fine crumbs. Transfer the crumbled yolks to a mixing bowl. Add the mayonnaise, mustard, and lemon zest, stir mixture to create a fine, smooth paste.

Spoon the deviled yolks to a pastry bag fitted with a small star tip and pipe the filling into the quail egg white halves.

Top each deviled with a scant amount of caviar.

Cesar Salad
1 Head Romaine Lettuce
Garlic Croutons
Parmesan Cheese
Cesar Salad Dressing – Favorite

Tear lettuce leaves into large pieces. Pour a small amount of Cesar Dressing on lettuce leaves, just enough to lightly coat leaves, toss to blend. Plate on small salad plates, top with a sprinkle of Parmesan Cheese and croutons. Serve immediately.

Buttery Lobster Tails
4 small, fully cooked Lobster Tails
1/2 Stick drawn butter
1 teaspoon lemon juice
1/4 Teaspoon White Pepper
1/4 Teaspoon Sea Salt
1/4 Teaspoon Garlic Powder
Dash of Paprika

Ingredients – Dipping Butter
1/2 lb butter, melted
Lemon Wedges

2 Days in Advance: Thaw lobster tails in the refrigerator if frozen.

Melt 1/2 stick of butter in a sauté pan. DO NOT stir butter while melting. Carefully tilt pan to draw out clear butter, leaving cream at bottom of pan. Place drawn butter into a small bowl. Add lemon juice, white pepper, sea salt, garlic powder and a dash of paprika. Blend and set aside.

Preheat broiler of oven. Adjust rack so that tails are cooked 4-5 inches away from heating element.

Place THAWED tails on working surface. Flatten slightly. Using kitchen scissors cut right side of shell at wide side (opposite “tail”) lengthwise toward “tail”. Repeat on left side. Carefully lift shell. Snip at tail, removing the cut strip of shell. Run sharp knife down center of exposed meat to butterfly, flatten to open slightly. Set aside, and make clarified butter.

Lightly brush tails with seasoned clarified butter. Place lobster tails under the broiler, heat until golden and warm. DO NOT over-cook. Broil 2 minute per ounce. Small tails, 8-10 minutes or until meat pulls away from shell easily, brush with remaining clarified butter as needed to keep moist.

Remove from broiler and serve with drawn butter and lemon wedges.

Filet Mignon with Tarragon-Garlic Butter in a Red Wine Reduction Sauce
Tarragon Garlic Butter
½ Cup Butter, softened
3 garlic cloves, pressed
1 tablespoon fresh tarragon, chopped

2 DAYS IN ADVANCE: Combine butter, garlic and parsley. Refrigerate until semi-firm. Remove from refrigerator, form into a log, wrap in plastic wrap and refrigerate until ready to use.

Filet Mignon
4 Filet Mignons, about 1-½-2 inches thick
Sea Salt & Fresh Ground Pepper to taste
3 Garlic Cloves, pressed
½ Cup Red Wine
1 Tablespoon Balsamic Vinegar

Season Filet Mignons with salt and pepper. Rub with garlic. Mix together wine and balsamic vinegar. Pour over steaks.

Let sit for 20 minutes, turning once. Build fire for grilling steaks.

Grill Steaks over a hot fire until medium-rare, about 5 minutes. Remove from grill.

Slice butter log into 4 rounds. Place one round on each steak. Tent to keep warm, allow to reset for 5-10 minutes.

Red Wine Reduction Sauce
1 Cup Full Bodied Red Wine
2 Small Onions, chopped
2 Tablespoons Beef Demi-Glaze*
1 teaspoon dried thyme
1 Bay Leaf
1 large Portobello mushroom, stem removed, sliced thin
1 tablespoon butter, melted
2 Tablespoons Butter, chilled
Sea Salt & Fresh Ground Pepper to taste

Peel and finely chop onions, set aside until ready to use. Slice mushroom, set aside until ready to use.

Combine wine, onions, demi-glaze, thyme and bay leaf in a heavy saucepan. Bring to a full boil. Reduce heat and let simmer until reduced to 3-4 tablespoons, about 10 minutes.

While sauce is reducing, heat 1 tablespoon butter in a sauté pan. Sauté mushrooms until tender and juices released, about 8 minutes over low heat. Remove from heat and set aside.

Once the wine sauce has reduced and thickened, remove from heat. Whisk in butter, 1 tablespoon at a time until smooth and well blended. Add sautéed mushrooms. Season with salt and pepper.

Spoon reduction sauce onto plates. Place filet mignons on top of sauce. Serve at once.

*Demi-glaze is a royal pain – it requires the bone marrow of veal and choice cuts of beef. So I cheat – I use Better Than Bullion Flavor Boost.

Garlic Thyme Steamed Potatoes
2 pounds small red potatoes
4 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper

Peel a narrow strip of skin around the center of each potato. Place potatoes in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 20-30 minutes or until tender. In a serving bowl, combine the remaining ingredients. Add potatoes and toss gently to coat.

Asparagus and Carrots with Spicy Maple Butter
1 pounds carrots, with fronds attached
1 pounds asparagus, trimmed
1/4 teaspoon chili powder
3 Tablespoons butter
1/4 cup maple syrup
2 teaspoons cider vinegar
1/4 teaspoon salt

Trim and peel carrots, keeping about 1/2-inch of the frond stems attached to the whole carrot. Place in large sauté pan and cover with water. Bring carrots to a boil. Reduce heat; cover and let simmer for 8 minutes, or until crisp-tender. Drain, and keep warm.

Meanwhile, in a small saucepan, melt butter. Whisk in chili powder. Stir in maple syrup, vinegar and salt.

Add trimmed asparagus to the pan with the carrots. Pour maple butter over the carrots & asparagus; cover. Bring to a low simmer and cook until asparagus are crisp-tender, about 5 or 6 minutes.

Remove carrots and asparagus from the pan with a slotted spoon and place on a platter.

Drizzle a small amount of the sauce on top.

Chocolate Soufflés with Vanilla and Chocolate Grand Mariner Sauces
Vanilla Grand Marnier Sauce with Marinated Orange Zest
Marinated Orange Zest
3 teaspoons finely grated Orange Zest
1 Tablespoon Grand Marnier

2 DAYS IN ADVANCE: Combine Orange zest and Grand Marnier. Cover with plastic wrap and set aside at room temperature until ready to use.

Vanilla Grand Marnier Sauce
2 large egg yolks, lightly beaten
1 cup whole milk
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
Dash of salt

1 DAY IN ADVANCE: To prepare sauce, place 2 egg yolks in a medium bowl. Combine whole milk and 2 1/2 tablespoons sugar in a small, heavy saucepan over medium heat; heat to 180-degrees or until tiny bubbles form around edge (do not boil), about 10 minutes.

Gradually add hot milk mixture to 2 egg yolks, stirring constantly with a whisk.

Return mixture to pan; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly.

Remove from heat. Stir in 1 teaspoon vanilla, marinated orange zest and dash of salt.

Pour into a glass bowl; cover and refrigerate until ready to use.

Chocolate Grand Marnier Sauce
1 cup heavy cream
1 tablespoon butter
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
4 ounces semi-sweet chocolate, finely chopped

In a small saucepan, heat the cream and butter.

Whisk in the Grand Marnier, then bring to a boil.

Remove from the heat and whisk in chocolate pieces until all the chocolate is incorporated.

Serve warm.

Chocolate Grand Mariner Soufflés 
Butter, for ramekins
1/2 cup sugar, plus extra to coat ramekins
4 eggs, separated
Grated zest of 1 orange
2 tablespoons Grand Marnier
1/8 teaspoon cream of tartar
6 ounces chocolate, melted
Confectioners’ sugar, for dusting
1/2 cup chocolate sauce, for serving

Preheat the oven to 450-degrees with the oven rack in the lowest position.

Brush 4 small ramekins with butter, making sure to coat thoroughly, including rims. Coat completely with sugar, gently tapping out any excess.

In a small saucepan melt chocolate over low heat.

Remove from the heat, whisk in the egg yolks, 1/4 cup sugar and pour into a large bowl.

Stir in the grated orange zest and Grand Marnier.

In another bowl, beat egg whites with cream of tartar to soft peaks, add remaining sugar and beat just until stiff. Add half of whites to chocolate mixture, stirring to lighten mixture and incorporate completely. Gently fold in remaining whites, keeping batter as light as you can. Some white streaks may remain. Spoon batter into prepared ramekins.

Bake the soufflé for 5 minutes.

Lower the temperature to 400-degrees and bake until the soufflé has risen 3 to 4 inches above the top of the mold and is springy to the touch, another 4 to 5 minutes.

Serve immediately, dusted with confectioners’ sugar and pass warm chocolate sauce at table.


Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

2 thoughts on “Ring in the New Year with Surf and Turf”

  1. Wow, bet everyone’s hoping for a New Year invite to your place. Wishing you a Merry Christmas and happy, healthy, successful and recipe-filled New Year.


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