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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


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

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


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.