Ingredients

The following ingredients have 2 Servings
  • 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)

Instruction

  • 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.