Pan Seared Filet Mignon With Lobster Avocado Salsa Recipe

I absolutely love this recipe because it’s the perfect blend of luxury and simplicity, combining succulent filet mignon with a vibrant lobster avocado salsa that feels both indulgent and refreshing. The process is just as satisfying as the result, with the aromatic garlic herb butter making my kitchen smell amazing and the lobster salsa adding a modern twist that impresses every time.

I adore melding the delicious taste of perfectly pan-seared filet mignon with a vibrant lobster avocado salsa. This dish marries tender, seasoned steaks with a buttery, garlic-laden sauce—laced with fresh herbs—that makes your taste buds sing.

And then it pairs that steak with a refreshing salsa of juicy lobster, creamy avocado, and zesty lime, the flavor of which nearly takes your breath away. Enjoy this exquisite combination of high-end flavors and tastes, all of which are reasonably achievable at home.

Ingredients

Filet Mignon: This is a lean, tender cut of beef that is rich in protein and iron.

Extra virgin olive oil is a healthy fat; it contains lots of antioxidants, enhances flavor, and helps with nutrient absorption.

Garlic: Provides a potent, savory flavor and is a source of allicin, which is noted for being good for your health.

Lobster flesh: It is full of omega-3 fatty acids and protein.

It’s sweet and succulent.

Avocado: A smooth consistency, replete with robust fats, fiber, and potassium.

Cilantro: Imparts a newly gathered, bright flavor.

Is rich with nice antioxidants and some fancy vitamins.

Juice of lime: Provides a taste that is deliciously tart and tangy.

In addition, it offers a bountiful supply of vitamin C.

Ingredient Quantities

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• 2 (8-ounce) filet mignon steaks
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 8 ounces cooked lobster meat, chopped
• 1 ripe avocado, diced
• 1 small shallot, finely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper, to taste (for salsa)

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Instructions

1. Generously season both sides of the filet mignon steaks with salt and freshly ground black pepper.

2. In a substantial skillet, warm the olive oil over a medium-high flame until it shimmers.

3. Place the steaks in the frying pan and fry them for 3-4 minutes per side if you want them medium-rare, or to your taste if you like them more or less done.

4. Lower the heat to medium; then, to the sauté pan, add the butter, the garlic that you’ve minced, the chopped rosemary, and the chopped thyme.

5. Pool the butter in the skillet by tilting it, then baste the steaks with the melted garlic herb butter using a spoon for 1-2 minutes more, or until they’ve reached the desired doneness.

6. Take the steaks out of the skillet and let them relax on a plate, covered loosely with aluminum foil.

7. In a bowl, mix together the lobster meat, avocado, shallot, lime juice, and cilantro. Add salt and pepper to taste.

8. Salsa ingredients should be mixed gently to avoid mashing the avocado.

9. Let the steaks rest for at least 5 minutes to retain their juices before serving.

– You deserve it.
– The steaks have earned it.
– They are not doing anything while not resting that is more important than not reserving their juices.
– You are doing them a solid.

10. Plate the filet mignon, crowned with lobster avocado salsa, next to your choice of sides. And savor.

Equipment Needed

1. Skillet or frying pan
2. Tongs
3. Spoon
4. Knife
5. Cutting board
6. Mixing bowl
7. Plate
8. Aluminum foil

FAQ

• What is the best way to cook filet mignon to ensure it’s tender?Searing the filet mignon in olive oil and finishing with butter, garlic, and herbs guarantees a juicy and succulent steak.
• Can I use frozen lobster meat for the salsa?Certainly! You can use frozen lobster; just make sure it’s completely thawed and drained before you use it. Otherwise, it will mess with the texture of your dish.
• How should I adjust the salt for the seasoning?The steaks should be seasoned generously with salt and pepper before searing, and the salsa should be adjusted to taste.
• What is the role of the herbs in this recipe?During the searing process, the steak receives aromatic flavor from fresh rosemary and thyme.
• Can I substitute lemon juice for lime juice in the salsa?Indeed, lemon juice is an acceptable citrus to use in the preparation of your dish. However, lime infuses a more nuanced flavor somewhere between soursop and orange—a flavor that traditionalists will recognize as the real thing.
• Is the cilantro in the salsa optional?Though it adds a fresh flavor, cilantro can be omitted or replaced with parsley if that’s what you prefer.
• What should I serve with this dish?Roasted vegetables, mashed potatoes, or a fresh green salad are good complements to this dish.

Substitutions and Variations

2 (8-ounce) filet mignon steaks – 2 (8-ounce) ribeye steaks, 2 (8-ounce) top sirloin steaks
1 tablespoon olive oil – 1 tablespoon avocado oil – 1 tablespoon grapeseed oil
2 tablespoons of ghee, unsalted butter, or vegan butter
8 ounces of meat from a cooked lobster, chopped 8 ounces of cooked shrimp, chopped 8 ounces crab meat
1 tablespoon fresh lime juice – 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar

Pro Tips

1. Use a Meat Thermometer For precise doneness, use a meat thermometer. Medium-rare is typically 130-135°F (54-57°C). This ensures perfect cooking each time.

2. Steak Resting Time Allow the steaks to rest for a solid 5-10 minutes after cooking. This helps the juices redistribute, making them extra tender and flavorful.

3. Salsa Texture When preparing the lobster avocado salsa, gently fold the ingredients together. This prevents the avocado from mashing and keeps the salsa vibrant and chunky.

4. Herb Infusion Consider slightly bruising the rosemary and thyme before adding them to the butter. This releases more of their oils and aromas, enhancing the steak’s flavor.

5. Quick Sear Technique To achieve a perfect crust, ensure the pan is hot before adding the steaks and don’t overcrowd the pan. A quick sear locks in juices and adds a delicious brown crust.