Sep 02 2026
Restaurants›River Oak Chophouse›Wood Fired Surf & Turf Recipe

Wood Fired Surf & Turf Recipe

Inspired by River Oak Chophouse
Time1h
Serves1

Wood fired 8 ounce filet, 5 ounce lobster tail, grilled jumbo asparagus, butter whipped potatoes, red wine bordelaise.

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Ingredients

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Beef - Wood-Fired Filet

Lobster Tail - Grilled

Grilled Jumbo Asparagus

Butter Whipped Potatoes

Red Wine Bordelaise

Finishing & Garnish

Method

Beef - Wood-Fired Filet

  1. 1

    Bring to room temperature & season

    Remove the 8 oz filet from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towel, rub with 1 tbs olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

  2. 2

    Preheat wood-fired grill

    Prepare a wood-fired grill or high-heat grill to medium-high direct heat (about 500–700°F at the grate). Ensure a hot, clean grate and a zone with slightly lower heat for resting.

  3. 3

    Sear and finish

    Place the filet directly over the hottest part of the fire. Sear 2–3 minutes per side to develop a deep crust. Move to a slightly cooler zone and add 1 tbs unsalted butter, 2 thyme sprigs and 2 crushed garlic cloves on top of the steak; baste repeatedly with the melted butter for 2–4 more minutes until an instant-read thermometer reads 125–130°F for medium-rare. Total cook time ~8–10 minutes depending on grill and steak thickness.

  4. 4

    Rest

    Transfer the filet to a warm plate and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute before slicing or serving.

Lobster Tail - Grilled

  1. 5

    Prep lobster tail

    Using kitchen shears, cut the top of the lobster shell lengthwise down the center to expose the meat but leave the tail shell attached. Gently lift the meat and lay it on top of the shell (butterfly), keeping it connected at the base. Pat dry.

  2. 6

    Season

    Mix 2 tbs melted butter, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/4 tsp kosher salt and 1/8 tsp black pepper. Brush the lobster meat lightly with half the butter mixture before grilling; reserve the rest for finishing.

  3. 7

    Grill

    Place lobster meat-side up on the hot grill over direct heat. Grill for 4–6 minutes with the grill lid open, until the meat is opaque and registers 140–145°F. Avoid overcooking; time depends on tail size and grill intensity.

  4. 8

    Finish with butter

    Remove from heat and brush with the reserved melted butter mixture. Keep warm until serving.

Grilled Jumbo Asparagus

  1. 9

    Prep asparagus

    Trim the woody ends from 8 jumbo asparagus spears and pat dry.

  2. 10

    Season

    Toss asparagus with 1 tbs olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and optional 1/2 tsp lemon zest to coat evenly.

  3. 11

    Grill

    Place asparagus crosswise on the hot grill or over indirect heat so they char lightly; grill 3–5 minutes, turning occasionally, until tender-crisp and slightly blistered.

  4. 12

    Keep warm

    Remove and hold warm with the filet and lobster until plating.

Butter Whipped Potatoes

  1. 13

    Cook potatoes

    Place 1 lb cubed potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook 12–15 minutes until potatoes are fork-tender.

  2. 14

    Drain & dry

    Drain potatoes thoroughly and return to the hot pot on low heat for 1–2 minutes to evaporate excess moisture, shaking the pot occasionally.

  3. 15

    Whip with butter & dairy

    Off the heat, add 3 tbs unsalted butter, 3 tbs whole milk, 1 tbs cream (optional), 3/4 tsp salt and 1/4 tsp black pepper. Use a potato masher or ricer and whip until smooth and fluffy but still slightly textured. Stir in 1 tbs finely chopped chives if using.

  4. 16

    Hold warm

    Keep the whipped potatoes warm until plating; reheat gently if needed and adjust seasoning to taste.

Red Wine Bordelaise

  1. 17

    Reduce shallot and wine

    In a small saucepan over medium heat, combine 1 tbs minced shallot and 3 tbs dry red wine. Add 1 sprig thyme and 1/2 bay leaf. Simmer until reduced to about 1 tablespoon of liquid (about 6–8 minutes).

  2. 18

    Add demi-glace

    Add 1/2 cup beef demi-glace or reduced beef stock to the pan, bring to a gentle simmer and reduce slightly for 3–4 minutes to concentrate flavor.

  3. 19

    Finish with butter

    Strain the sauce into a clean small pan, discard solids, then whisk in 2 tbs cold cubed unsalted butter one piece at a time off the heat to create a glossy emulsion. Season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Keep warm but do not boil; sauce will thicken slightly.

Plating & Finish

  1. 20

    Carve and assemble

    Place a generous spoonful of butter whipped potatoes on the plate. Set the rested sliced filet on or beside the potatoes. Arrange the grilled lobster tail (meat up) next to the steak. Lay 4 jumbo asparagus spears across or beside the protein.

  2. 21

    Sauce & garnish

    Spoon 2–3 tbs red wine bordelaise over the filet and a small drizzle next to the lobster. Sprinkle a pinch (about 1/4 tsp) flaky sea salt over the steak, and add a lemon wedge on the plate for squeezing over the lobster.

  3. 22

    Serve

    Serve immediately while everything is warm. Estimated internal temperature: filet medium-rare 125–130°F; lobster 140–145°F.

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