Pan Seared Filet Mignon with Lobster Avocado Salsa

Pan seared filet mignon topped with lobster salsa and served over beans.

Pan Seared Filet Mignon with Lobster Avocado Salsa

Pan-seared Filet Mignon topped with a luscious Lobster Salsa. Could there be a more perfect steak recipe for that special occasion dinner? Pan-seared and finished in the oven, this is an easy recipe for cooking filet mignon.

Course Main Course Beef

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 993kcal

Author Lea Ann Brown

Ingredients

2 Filet Mignon Beef Tenderloin Steaks
1 ounce canola oil
1 tablespoon New Mexico chile powder or Ancho
2 tablespoon clarified butter or vegetable oil
black pepper to taste
Salsa
6 ounces lobster meat chopped
1/2 avocado ripe and 1/4 inch dice
1 green onion thin sliced
1 tablespoon jalapeno pepper veins and seeds removed, fine diced
1 teaspoon fresh lime juice
2 cups seasoned beans for serving

Instructions

Marinade steaks in a mixing bowl with 1 ounce oil, New Mexico Chile Powder and pepper. Mix together, turning steaks to coat and leave at room temperature for 1 hour before cooking.
To make salsa, in a mixing bowl, combine lobster meat, avocado, green onions, jalapeno and lime juice. Season with salt and pepper and gently combine. Adjust seasonings.
To pan sear steaks:
Heat a French steel pan ( or cast iron skillet ) over medium high heat. When the pan is hot, add clarified butter or oil. I prefer vegetable oil.
When the oil is hot, carefully lay the steaks in the butter. Sear until you have a nice brown crust on each side. About 2 minutes per side.
Transfer the pan to a pre-heated 400 degree oven.
Using a probe thermometer to test the steak's inner temperature, cook steaks to a temperature of 120 degrees for rare, and 125 - 130 for medium rare.
To serve: Place equal amounts of beans on plate. Arrange steaks on top. Place a dollop of salsa of steaks. Sprinkle the salsa with a pinch of New Mexico Red Chile Powder and serve.

Notes

I prefer vegetable oil for pan searing steaks. It's more predictable. Clarified butter is a very popular oil to use. It adds a butter flavor and it great to use for basting the steak while pan searing. Be careful, it can burn - it's a little more finicky. Clarified butter can be made at home or purchased at the grocery store.

Steaks can also be grilled.

Use my recipe for (Pinto Beans) Bolita Beans with Red Wine and Jalapeno. Or for a quick fix, season canned beans:

To quickly season canned beans: In a sauce pan, empty beans. Add 1/4 teaspoon each of garlic powder, New Mexico or Ancho chile powder, cumin, Mexican oregano. Add salt and pepper to taste. Heat through and adjust seasonings to your liking.

This is a recipe inspired by Elway's Restaurant in Denver.

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