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.
butter served on top of a flavor-bursting sauté of lobster, sweet corn,
and bacon.
Servings: 2 servings
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.