If you have been reading my blog or following me on Instagram, you know that I love to create various bars and platters. During the holiday season, recipes can become boring and mundane. But I always like to spice up my entertaining and keep my guests impressed and surprised.
Throughout the holiday season, I feel like I never have enough time when it comes to preparing dinner. This season, I decided to create a simple yet sophisticated option which leads me to create the best filet mignon bar and all the necessary yummy accouterments to add to it.
I recently partnered with my friends at Blue Rhino Razor Griddle, and I can honestly say that I am obsessed with it. I have always loved the concept of griddles and cooking multiple things at the same time. But Blue Rhino Razor is better than your traditional griddle. Cooking and clean up are easier with a front access grease cup.
The high-heat seat zones help you prepare restaurant-quality food. The rimless cooking surface works well for cooking a succulent steak with a minimal amount of oil because the heavy metal conducts heat so well. One of the best things about the Blue Rhino Razor Griddle is the fold-out tables for easy food prep. Once finished, you’ll love the easy storage.
How to Build the Best Filet Mignon Bar Using Blue Rhino Razor Griddle
4 filet mignons
3 lobster tails
1 pound of salmon filet
1/2 pound peeled and divined large shrimp
1 bundle of parsley
1 bundle of rosemary
1 bundle of asparagus
1 stick of garlic butter
Pepper and sea salt (to taste)
Old Bay Seasoning
- Heat your Blue Rhino Razor Griddle to medium-high heat.
- Add olive oil and sea salt to the griddle spread evenly.
- Cut lemons in half and set aside.
- Rinse filets and pat dry with a paper towel. Generously, season each side of the filet mignon with sea salt and black pepper and set aside on sheet pan.
- Rinse filets and pat dry with a paper towel. Season shrimp with sea salt, black pepper, lemon juice, and then set aside and add to the sheet pan.
- Rinse salmon filets and pat dry with a paper towel. Generously,
- salmon with sea salt, black pepper, lemon juice, and Old Bay set aside to add to the sheet pan.
- Rinse filets and pat dry with a paper towel. Generously, season asparagus with garlic salt and black pepper. Add to the sheet pan.
- Rinse lobster tails. Cut right through the center of the shell down the middle of the lobster tail. Flip over and do the same on the bottom of the tail. Then using a sharp knife cut the lobster in half. Season the lobster with a little sea salt and pepper add to the sheet pan.
- (In This Order) Add filets, asparagus, scallops, shrimp, salmon, and lobster tails, to Blue Rhino Razor Griddle. Add lemons throughout the griddle. Flip lemons when they start to turn dark brown.
- Grill the filet on each side for 5-6 minutes (or until the desired doneness). Add garlic butter to filet. Remove and add to the platter.
- Grill asparagus for 5-7 minutes or until desired tenderness.
- Grill scallops on each side for 5-6 minutes or until golden brown.
- Grill shrimp on each side 5-6 minutes or until bright pink.
- Grill salmon fillets for each side 6-8 minutes (depending on the thickness of your filet)
- Squeeze roasted lemon on asparagus, scallops, shrimp, salmon, and lobster tails.
- Grill flesh side down for approximately 5-7 minutes, then flip.
- Remove filet, salmon, shrimp, lobster tails, and asparagus. Top filet, shrimp, scallops and salmon with garlic butter.
- Serve with asparagus.
- Pair with a glass of champagne and enjoy!