Southern Surf & Turf: Blackened Filet Mignon with Chipotle Butter and Lobster, Bacon, and Corn Sauté

Since becoming the Executive Chef for Omaha Steaks (lucky me, I know), I’ve looked for ways to bring the flavors of my current home (Georgia) and my family heritage (Jamaica) to the delicious steaks from the Midwest. So there’s no way my surf and turf would be a stuffy steak and lobster tail sat next to each other on the plate… follow this recipe to make a perfectly seared filet mignon steak with chipotle butter and serve it on top of a flavor-bursting sauté of lobster, sweet corn, and bacon.

Making Your Compound Butter

Unleash the deliciousness of a chef’s secret weapon, chipotle peppers in adobo. This flavorful can from the Mexican section of your grocery store brings earthiness, umami, and just the right amount of spice for a compound butter to top your steak. Take the butter, some garlic, a bit of tomato paste, and chopped parsley and pulse it in a food processor. Chef’s tip: make sure to take a taste after blending your butter and add salt and pepper as needed. Store your butter in the fridge until you’re ready to plate your surf & turf. Bring to room temperature before use.

Lobster, Bacon, and Corn Sauté

I LOVE cooking with bacon whenever I can… when in doubt, add bacon. So, of course it can make lobster even better. I think the richness and savory flavors of the bacon and the sweet crunch of the corn in this are the perfect complement to the sweet meat of Maine lobster.

The first thing to do is remove the meat from the lobster tails. It’s not as scary as it sounds. Use your chef’s knife and split the tails straight down the middle – you should hear a loud CRUNCH as the tail splits. Pull out all the meat, remove the tomalley (the gross stuff) and wash it off. Chop that lobster meat into 1-inch chunks.

The rest is just as easy. You’ll cook the bacon in a pan, then use the delicious bacon fat to sauté garlic, sweet corn, and – in the end – the lobster meat. You’ll only need a few minutes of cook time on the lobster meat! Chef’s tip: lobster is done cooking when it turns from clear-ish to opaque.

Blackened Filet Mignon

Remember, this isn’t just surf… it’s a David Rose surf and turf! Don’t forget to buy filet mignons from Omaha Steaks. These filets are aged to major tenderness, and they have a nice, mild flavor … so the key to taking this recipe to the next level is a blackened seasoning. This is a Southern specialty that I love to use almost anywhere, but especially on a delicious cut of beef. Mix paprika, thyme, black pepper, and garlic powder and rub it generously all over the filet mignon. Then, you’ll sear those steaks in a cast iron pan and baste them with butter, garlic, herbs, and more thyme to get the perfect crust.

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Plating, Plating, Plating

You’ve done all that, but this is the step that’s going to make you look like a pro. Make a nice-looking layer of your sauté in the center of each plate, then place your blackened filet mignon on top. Then, top the steak with a spoonful of that beautiful chipotle butter. Deliciousness.

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Print Recipe

Blackened Filet Mignon with Chipotle Butter and Lobster, Bacon, and Corn Sauté

A perfectly seared filet mignon steak with chipotle
butter served on top of a flavor-bursting sauté of lobster, sweet corn,
and bacon.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Main Course

Cuisine: American

Servings: 2 servings

Author: Chef David Rose

Ingredients

Chipotle Compound Butter

• 3 chipotle peppers and 1 T. adobo sauce in can
• 2 cloves garlic smashed
• 1 T. tomato paste
• 1 T. olive oil
• 1 T. Italian parsley chopped
• 1/2 lb. unsalted butter room temperature
• salt and freshly ground black pepper

Lobster, Corn, and Bacon Sauté

• 2 5 oz. Omaha Steaks lobster tails
• 5 slices Omaha Steaks Applewood-Smoked Steak Cut Bacon diced in 1/2" cubes
• 3 ears yellow sweet corn kernels removed
• 1 clove garlic minced
• 1 T. Italian parsley chopped
• 1 T. olive oil

Blackened Filet Mignon

• 2 7 oz. Omaha Steaks Private Reserve Filet Mignons or any Omaha Steaks filet mignon
• 1 T. kosher salt
• 1 tsp. black pepper
• 1 tsp. dried thyme leaves
• 1 tsp. Spanish paprika
• 1 T. unsalted butter
• 2 T. olive oil
• 1 clove garlic smashed
• 1 sprig fresh thyme

Instructions

Chipotle Compound Butter

• In a medium saucepan over medium-high heat, add olive oil, chipotle peppers, adobo sauce, garlic and tomato paste.
• Sauté until fragrant and garlic is lightly caramelized, about 3 to 4 minutes. Remove from pan and cool to room temperature.
• Place sautéed chipotle mixture in food processor and blend until smooth, then add butter, chopped parsley and a pinch of salt and pepper; blend until fully incorporated.
• Season to taste with salt and pepper, if needed.
• Store butter in a small bowl in refrigerator until ready to be used. Bring to room temperature before use.

Lobster, Corn, and Bacon Sauté

• Cut lobster tails completely down the middle, remove meat
  and slice into 1” pieces.
• Heat a medium-sized saucepan over medium-high heat and add olive oil and bacon. Sauté until golden brown, about 5 to 6 minutes and strain off half of oil in pan.
• Add corn kernels and garlic to pan and sauté about 3 to 4 minutes. Add lobster meat, a pinch of salt and pepper, and sauté about 4 to 5 minutes until lobster is fully cooked.
• Remove pan from heat and stir in butter and chopped parsley. Season to taste with salt and pepper, if needed.

Blackened Filet Mignons

• Bring steaks to room temperature, and pat dry with paper towels.
• In a small bowl, mix all dry spices and generously season all over the steaks.
• In a heavy, medium-sized cast iron pan, add olive oil and bring to high heat.
• Add steaks to pan and press down for 2 to 3 seconds on each filet to jumpstart a hard sear.
• Sear steaks for 3 minutes, then flip steaks, add butter, garlic clove, and thyme to pan.
• Baste the steaks with butter using a spoon for about 30 seconds. Allow steaks to finish cooking in pan for another 3 to 4 minutes for medium-rare doneness. If you prefer your steaks cooked past medium-rare, refer to Omaha Steaks cooking chart.
• Remove steaks from cast iron pan and allow to rest 6 to 7 minutes

To assemble:

• Place a generous layer of the lobster, corn, and bacon sauté on the bottom of the plate.
• Place steak on top of sauté, then top steak with a spoonful of chipotle butter.

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