Surf and Turf with Spicy Butter Recipe


When you’re planning a memorable special occasion or date night, our Surf and Turf with Spicy Butter is a classic that never disappoints. Saddleback-style lobster tails and filet mignon are infused with the wood-fired flavour you crave. Then, the steaks are reverse seared on the Rider DLX Pellet Grill. The whole meal, including some tasty bundles of bacon-wrapped asparagus, is cooked all together and ready at the same time.

Get the best of both worlds with the Rider DLX Pellet Grill. It’s fueled by all-natural hardwood pellets for rich wood-fired flavour and equipped with an innovative sear zone to let you smoke and sear on one versatile unit.

About the Cut: Filet mignon is cut from the tenderloin which runs along both sides of the spine. The tenderloin is the most tender cut of beef, arguably the most desirable and the most expensive because the muscle is not weight-bearing and contains less connective tissue.


Surf and Turf

4 (6 ounce) filet mignon steaks
4 (6-8 ounce) lobster tails
20 asparagus stalks
4 strips bacon
¼ cup kosher salt
¼ cup black pepper
apple hardwood pellets

Spicy Butter

1 cup (2 sticks) salted butter, melted
2 tablespoons oregano, finely chopped
2 garlic cloves, finely chopped
2 teaspoons lemon juice
1 teaspoon black pepper
1 teaspoon cayenne powder


  1. Place lobster tails (shell side up) on a cutting board. Using meat shears, cut through the shell lengthwise, stopping at the last segment before the tailfin.
  2. Slide a spoon between the shell and the meat to separate. Pressing down on the tailfin, cup your hand under the meat and pull it up through the cut to sit on top of the shell. Tip: The meat should remain attached to the end portion of the tail.
  3. Season with salt and pepper. Set aside.
  4. Place fillets on a cutting board and season both sides with salt and pepper. Set aside.
  5. Separate asparagus into bundles of 5. Wrap a slice of bacon around each bundle, leaving the tops exposed.
  6. Fill the hopper with wood pellets. Preheat grill to 250°F.
  7. Place lobster tails, steaks and asparagus on the grill. Insert meat probe into the side of one of the filets and set the probe to 105°F. Cook until the internal temperature reaches 105°F, about 15-20 minutes.
  8. Meanwhile, combine butter, oregano, garlic, lemon juice, pepper and cayenne powder in a small bowl.
  9. Generously baste lobster tails with spicy butter.
  10. When the steaks reach 105°F, move filets, lobster tails and asparagus up to the warming rack. Tip: Allow 5 to 7 minutes for the circular centre grate to heat up to searing temperature.
  11. When the grill temperature reaches 500°F, move steaks to the circular centre grate. Sear for 30 seconds to 2 minutes per side to the desired doneness. Tip: Steak Doneness Temps: Rare-125°F Medium Rare-130°F Medium-140°F Medium Well-150°F Well-160°F
  12. Remove from grill and serve.

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