SAUCED SURF & TURF
Guests of the 2025 Luxury Awards were treated to an exquisite surf and turf experience this year! The meal began with a delightful Sweet Onion Roll accompanied by whipped butter. For the salad, a Classic Caesar featured romaine lettuce, house-made garlic croutons, and freshly shaved parmesan cheese, all tossed in a creamy dressing. The main course showcased a Petite Filet Mignon paired with Tequila Lime Shrimp. The seared filet mignon was complemented by a sun-dried cherry port reduction, while the shrimp were sautéed in a tequila citrus beurre blanc sauce and drizzled with a balsamic reduction. This sumptuous dish was served alongside garlic red mashed potatoes and roasted seasonal vegetables. Dessert was a Cheesecake elegantly presented on a Raspberry Painted Plate, garnished with whipped cream and fresh raspberries. While the food at the event is always exceptional, this year’s selection was particularly memorable. If you missed the most luxurious night of the year, you can easily recreate the main course using these recipes for the featured sauces!
Sun-Dried Cherry Port Reduction
Serves 6
¾ cup port
¾ cup beef stock
¼ cup cherry jelly
¼ cup dried cherries, coarsely chopped
6 tbs. unsalted butter
White pepper
Salt
Instructions
Allow the coarsely chopped dried cherries to soak in the port overnight. In a saucepan over medium heat, melt four tablespoons of butter. Add the cherry jelly, stirring until melted and thoroughly combined. Next, stir in the beef stock, followed by the port and soaked cherries. Reduce the heat to a gentle simmer and let the mixture reduce by half, stirring occasionally. Once reduced, remove from heat and whisk in the remaining two tablespoon of butter. Season with white pepper and salt to taste. This sauce may be served warm or at room temperature.
Tequila-Lime Beurre Blanc
Serves 6
1 lime, zested and juiced
2 shallots, finely diced
½ cup tequila
1 cup white wine
6 tbs. sweet cream butter
2 tbs. heavy cream
White pepper
Salt
Instructions
Set a saucepan over medium heat and add the tequila, white wine, and finely diced shallots. Reduce the heat to a gentle simmer and let the mixture reduce by half, stirring occasionally. Add the heavy cream and return to a simmer. Remove from heat and whisk in the sweet cream butter one tablespoon at a time until fully incorporated. Finally, stir in the lime zest and juice. Season with white pepper and salt to taste. This sauce should be served warm.
Photographer Don Dizon
