This post was created in partnership with Blue Rhino Razor Griddle.

If you have been reading my blog, you know that I love to create bars and platters. During the holiday season, menus can start to feel mundane, and I always like to keep my guests impressed and surprised. In particular, this filet mignon bar joins my surf and turf board and my caviar board as a showstopper.

A Blue Rhino Razor griddle set up on a wooden deck with a propane tank and a playset visible in the backyard

Throughout the holidays, I never feel like I have enough time to prepare dinner. With this in mind, I wanted a simple yet sophisticated option, which led me to this bar and all the accoutrements that go with it. It is as generous as a fried chicken board and as easy to graze as surf and turf bites.

I partnered with my friends at Blue Rhino Razor Griddle, and I love cooking multiple things at the same time on it. The high-heat sear zones help you prepare restaurant-quality food, and cleanup is easy with a front-access grease cup. As a result, the whole spread comes off the griddle together, ready for a table set with my easy holiday entertaining tips and a martini board.

Close-up of the Blue Rhino Razor griddle's control knobs and flat-top cooking surface

What Is a Filet Mignon Bar?

In essence, it is a surf and turf spread served family-style. Filet mignon, lobster tails, salmon, shrimp, scallops and asparagus are seasoned, cooked together on a flat-top griddle, finished with garlic butter and roasted lemon, and arranged on a platter.

Erica in a mustard sweater and brown boots standing beside the Blue Rhino Razor griddle on a deck

Ingredients (With Purpose & Flavor Notes)

Filet mignons (4). The centerpiece.
Lobster tails (3). Split and grilled flesh side down.
Salmon fillet (1 pound). Seasoned with Old Bay and lemon.
Large shrimp (1/2 pound, peeled and deveined) and sea scallops (1/2 pound). Quick-cooking seafood.
Asparagus (1 bundle). Seasoned with garlic salt and pepper.
Lemons (4, halved). Roasted on the griddle and squeezed over the seafood.
Garlic butter (1 stick). Melts over the steak and seafood.
Sea salt, black pepper, garlic salt and Old Bay Seasoning. The seasonings.
Olive oil. For the griddle.
Parsley and rosemary (1 bundle each). For garnish.

Raw filet mignon steaks, lobster tails, salmon fillets, asparagus, and lemons arranged on the griddle

Everything I Love for This Recipe

This post contains affiliate links. I only share products I personally use and genuinely love. As an Amazon Associate, I earn from qualifying purchases.

Flat-Top Griddle

Cooks the whole spread at once.

Long Grill Tongs

For turning steaks and seafood.

Wide Griddle Spatula

For the salmon.

Instant-Read Thermometer

For steak cooked exactly how you like it.

Rimmed Sheet Pan

Holds everything seasoned and ready.

Kitchen Shears

For splitting lobster shells.

Sharp Chef’s Knife

For halving the lobster tails.

Large Serving Platter

For the finished bar.

Paper Towels

For patting everything dry.

Small Butter Dish

For the garlic butter.

Champagne Flutes

For the toast.

Cloth Napkins

A finishing touch for the table.

How To Build a Filet Mignon Bar

Step 1: Heat the Griddle

Heat the griddle to medium-high heat. Spread olive oil and a little sea salt evenly over the surface. Cut the lemons in half and set aside.

Step 2: Season the Filets

Rinse the filets and pat dry with a paper towel. Generously season each side with sea salt and black pepper and set on a sheet pan.

Step 3: Season the Seafood

Pat the shrimp and scallops dry and season with sea salt, black pepper and lemon juice. Rinse the salmon, pat dry and season with sea salt, black pepper, lemon juice and Old Bay. Add everything to the sheet pan.

Step 4: Season the Asparagus

Season the asparagus with garlic salt and black pepper and add to the sheet pan.

Step 5: Prep the Lobster

Rinse the lobster tails. Cut through the center of the shell down the middle of each tail, flip and do the same on the bottom, then cut the lobster in half. Season with a little sea salt and pepper.

Step 6: Load the Griddle

Add the food in this order: filets, asparagus, scallops, shrimp, salmon and lobster tails. Place the lemons cut side down and flip them when they start to turn dark brown.

Step 7: Cook

Grill the filets for 5 to 6 minutes per side, or to your desired doneness. Grill the asparagus for 5 to 7 minutes, the scallops for 2 to 3 minutes per side until golden, the shrimp for 2 to 3 minutes per side until bright pink, and the salmon for 6 to 8 minutes per side. Grill the lobster flesh side down for 5 to 7 minutes, then flip.

Step 8: Finish and Serve

Squeeze the roasted lemon over the asparagus and seafood. Top the filets, shrimp, scallops and salmon with garlic butter. Arrange on a platter, garnish with parsley and rosemary, and serve with a glass of champagne.

Filet mignon, lobster tails, salmon, and asparagus cooking on the flat-top griddle

Filet Mignon Bar

A surf and turf spread of filet mignon, lobster, salmon, shrimp, scallops and asparagus cooked together on a flat-top griddle.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 25

Total Time 50

Course dinner, Main Course

Servings 4 servings

Ingredients

4 filet mignons
3 lobster tails
1 pound salmon fillet
1/2 pound large shrimp peeled and deveined
1/2 pound sea scallops
1 bundle asparagus
4 lemons halved
1 stick garlic butter
sea salt and black pepper to taste
garlic salt for the asparagus
Old Bay Seasoning for the salmon
olive oil
1 bundle parsley for garnish
1 bundle rosemary for garnish

Instructions

Heat the griddle to medium-high heat. Spread olive oil and a little sea salt evenly over the griddle.
Cut the lemons in half and set aside.
Rinse the filets and pat dry with a paper towel. Generously season each side with sea salt and black pepper and set on a sheet pan.
Pat the shrimp and scallops dry. Season with sea salt, black pepper and lemon juice, and add to the sheet pan.
Rinse the salmon and pat dry. Generously season with sea salt, black pepper, lemon juice and Old Bay, and add to the sheet pan.
Season the asparagus with garlic salt and black pepper, and add to the sheet pan.
Rinse the lobster tails. Cut through the center of the shell down the middle of each tail, flip and do the same on the bottom, then cut the lobster in half with a sharp knife. Season with a little sea salt and pepper and add to the sheet pan.
Add the food to the griddle in this order: filets, asparagus, scallops, shrimp, salmon and lobster tails. Place the lemons cut side down around the griddle and flip them when they start to turn dark brown.
Grill the filets for 5 to 6 minutes per side, or to your desired doneness. Top with garlic butter, remove and add to the platter.
Grill the asparagus for 5 to 7 minutes, or until tender.
Grill the scallops for 2 to 3 minutes per side, until golden brown.
Grill the shrimp for 2 to 3 minutes per side, until bright pink.
Grill the salmon for 6 to 8 minutes per side, depending on the thickness of the fillet.
Grill the lobster flesh side down for approximately 5 to 7 minutes, then flip.
Squeeze the roasted lemon over the asparagus, scallops, shrimp, salmon and lobster tails. Top the shrimp, scallops and salmon with garlic butter.
Arrange everything on the platter, garnish with parsley and rosemary, and serve.

KEEP HOSTING

Build the whole steakhouse evening — a classic main, an elegant pour, and a warm board to begin.

RECIPE

Classic Steak Frites

Another steakhouse-worthy main to plate up at home.

Get the Recipe →

COCKTAIL

The Perfect Peartini

An elegant martini to toast your surf-and-turf spread.

Pour a Glass →

ENTERTAINING

The Perfect Fried Goat Cheese Board

Open the evening with a warm, shareable board for guests.

Keep Reading →

Variations

Choose Your Seafood

Use all of it or just your favorites.

Change the Cut

Another steak works on the griddle too.

Use a Grill or Skillet

The same order and times apply on another hot, flat surface.

Make It Smaller

For two, try my surf and turf bites, linked above.

A hand using tongs to sear filet mignon steaks on the griddle

When I Love Serving a Filet Mignon Bar

Christmas Dinner

A break from the usual roast.

New Year’s Eve

Pair it with my New Year’s Eve tablescape.

Holiday Dinner Parties

See how I host a holiday dinner party.

Anniversaries

Furthermore, it feels like a steakhouse at home.

Birthdays

A celebration on a platter.

Summer Cookouts

Equally important, it all cooks outside.

A spatula flipping seared salmon among lobster tails and asparagus on the griddle

What To Serve With It

Shelf Life & Storage Tips

Serve hot. Bring the platter to the table as soon as everything is off the griddle.
Prep ahead. Season everything on the sheet pan before you heat the griddle.
Leftovers. Refrigerate steak and seafood in separate covered containers.

Filet mignon steaks and asparagus searing on the griddle alongside salmon and lobster

Frequently Asked Questions

What order does the food go on the griddle?

Filets, asparagus, scallops, shrimp, salmon, then lobster tails.

How long do the filets cook?

5 to 6 minutes per side, or to your desired doneness.

How long do the shrimp and scallops cook?

2 to 3 minutes per side.

How do I prep the lobster tails?

Cut through the shell down the middle on both sides, then cut the tail in half.

How many does it serve?

Four.

Final Thoughts

All things considered, this is how I keep holiday entertaining exciting: one griddle, one platter and a table full of impressed guests. Without a doubt, it is worth it. Pair with a glass of champagne and enjoy!