Becoming a home chef can be easier than you thought with Greensbury's healthy proteins. You can impress everyone with this Filet Mignon and Lobster Tail recipe.

If your holiday guest list is limited to just two this year, this is your chance to splurge and treat yourself with a decadent - yet simple to make - surf and turf featuring Greensbury's organic filet mignon and lobster. Pair that with a delicious twist on veggies with Greensbury's organic bacon-wrapped asparagus.


  • 2 Greensbury Organic Grass-Fed Filet Mignon Steaks
  • 2 Greensbury Wild Caught Lobster Tails
  • 2 pieces Greensbury Organic Applewood Smoked Bacon
  • 8-10 stalks asparagus
  • 4 Tbsp butter, softened
  • 1 garlic clove, minced
  • 1 Tbsp parsley, minced
  • 1 Tbsp fresh rosemary, minced
  • 1 lemon
  • 1 Tbsp kosher salt
  • 1 Tbsp coarsely ground black pepper
  • Olive oil
Greensbury Zelite knives organic filet mignon and lobster tail surf and turf recipe


  1. Dry Brine: If possible, season thawed steaks liberally with kosher salt & pepper and place in fridge, uncovered, for a minimum of 1 hour up to 2 days.
  2. Preheat oven to 375º.
  3. Remove thawed steaks from fridge and let rest at room temperature 30 minutes before cooking. If not dry-brined, pat steaks dry and season liberally with kosher salt and pepper.
  4. While steaks are resting, prepare lobster tails and asparagus bundles:
    1. Rinse lobster tails and pat dry. Trim off legs. Using a sharp knife (we recommend Zelite's Executive Plus Series Celebrity 8" Chef knife) slice through middle of shell lengthwise to divide each tail into 2 pieces.
    2. Mix softened butter, herbs, garlic and a pinch of salt and pepper together until combined.
    3. Trim bottom of asparagus spears. Drizzle with olive oil and season with salt & pepper. Tightly wrap 1 piece of bacon around 4-5 spears into a bundle. Arrange bacon so that both ends end up on same side of bundle and place that side down onto surface to secure the wrapped bundle. Repeat for second bundle and set aside.
  5. Heat large cast iron skillet over high heat. When hot, melt 1 Tbsp butter mixture on one side of skillet and place steaks on butter. Place asparagus bundles on opposite side, keeping the side with bacon ends down.
  6. Sear steaks 3 minutes on one side, flip, repeat on other side and remove from pan. Sear asparagus bundle 3 min on first side, carefully flip and repeat on other side. With steaks removed from pan, continue to rotate bundles until bacon is mostly crisped up.
  7. Return steaks to pan with asparagus, top steaks with 1/2 Tbsp butter mixture each, and place skillet in preheated oven.
  8. While steaks and asparagus are in oven, cook lobster:
    1. Melt 2 tbsp butter mixture in large non-stick pan over medium-high heat. Place cut lobster tails flesh side down and sear for 2 minutes. 
      Greensbury Zelite knives organic filet mignon and lobster tail surf and turf recipe
    2. Flip tails over - shell side down - cover pan and cook an additional 5 minutes or until lobster meat just turns opaque and shells are bright red. Spoon melted butter from pan over tails 2-3 times as they cook.
  9. Using an instant-read thermometer, check steaks to ensure internal temperature in middle reaches 130º for medium-rare. Asparagus should be fork-tender yet firm in middle. Remove skillet from oven.
  10. Let steaks rest 5-10 minutes and slice against the grain.
  11. Plate steak, lobster tails and asparagus bundle. Drizzle lobster and steak with melted butter mixture and squeeze half of lemon over each plate's lobster.
  12. Serve and enjoy!
Greensbury Zelite knives organic filet mignon and lobster tail surf and turf recipe