Hello and greetings. I'm Chef David Rose and I am the executive chef and spokesperson for the
Omaha Steaks. I'm gonna be bringing a little bit of south to your mouth with a blackened filet
and a lobster sauté . It's gonna be so good, so we're going to jump right into it with a chipotle
butter. It's gonna really finish out and round out that blackened filet.
Get a little olive oil in there, then you add the garlic. All right, I see a sizzle
going and I hear a sizzle. I did mention this is a chipotle butter. So with that, I have about three
to four chipotles whole and I have some of the adobo sauce, as well. So I add that into there,
oh yeah. Tomato paste to kind of round that spiciness out. All right we're looking good.
I know you guys can't smell it, but it smells amazing and into the food processor we go.
Oh, it's starting to smell already good and the butter's not even done yet.
So about a pound of unsalted butter, into the food processor we go. A little bit of chopped Italian
parsley cause you gotta have something green in there. It gives it nice color and flavor,
as well. A pinch of kosher salt, a pinch of black pepper. This is gonna go very well with
our blackened filet and our lobster sauté . And that we're good to go. So let's see what we have
here consistency looks great and that's a result of that room temperature butter. Let's taste.
Perfect, tastes so good.
What I have today right now is lobster tails, and with surf and turf we're talking about
luxury. And what's more luxurious than this wild caught Maine lobster? And it's
shipped fresh to you frozen day of, so you could literally taste the freshness all
the way from Maine to your mouth. We want to remove that light, flaky, and naturally sweet
lobster tail the meat from the tail. So let's take a knife right here, watch your fingers,
and just take one side like this let the knife do this work.
One side like that, one side like this. And again watch the five digits, you're gonna need those.
All right, and simply what I do is I just take my finger and I remove the meat from the shell.
See, super easy and all that deliciousness right there is gonna be ready for our lobster sauté .
I said it before, I'll say it again, anything delicious starts with amazing bacon. A cast iron
pan, nice even temperature we're gonna bring that to a nice medium high heat. All right, so a little
bit of olive oil, nice medium heat and you just let the bacon do its thing and slowly but surely,
it'll render that bacon off and give you perfectly cooked bites of bacon.
And just ensure that every piece of bacon in the pan is getting heat.
All right. So once we do that, you want to drain off a couple tablespoons,
put it back on there and then you want to add the corn into the bacon, The corn is amazing and it's
going to complement the sweetness that's in the corn with the sweetness that's in the lobster.
OK, so while that corn is doing its thing, we cannot forget our luxurious
Maine lobster. All right, so with this right here I'm going to cut in about,
you know, inch and a half, two-inch pieces and that's going to go into our sauté .
All right, so to our pan you want to add the lobster.
And the lobster is going to cook very quickly.
All right. So a little bit of salt. Be very mindful of the salt that's already in the bacon.
A little bit of crushed black pepper.
All right. At this point if you want to get fancy, feel free, sauté and just get everything
the attention it needs in the cast iron.
OK, we're pretty much there. What I'm gonna do next now is I'm gonna finish it
with a little bit of parsley. And then once I take it off the flame, I want to add a little bit of
unsalted butter. Now what that s going to do, it's going to emulsify that and combine with the sauté
and give it a nice, luxurious mouthfeel and creaminess by melting into the corn sauté.
Now for the star of the dish, the filet mignon. It's aged for 21 days to draw all that moisture
and intensify those delicious flavors. It is then trimmed twice for our master butchers
for a quality lean cut of meat. So I did promise a blackened filet.
First things first, we want to make our blackened seasoning. Very simple salt, black pepper,
smoked paprika (because that nice smokiness always goes well with red meat), dried thyme,
and garlic. And that right there is a simple, straightforward blackened seasoning.
So always pat dry the filet. So a couple paper towels. Next, we take that amazing,
blackened seasoning we just made and you want to pretty aggressively season the filets on all
sides. I'm Jamaican, I live in the south, so spice is my friend. So let the filet do its thing,
hang out, come up to room temperature and it's gonna make that much more of a difference.
So I'm going to add some olive oil to the pan, and get that pan pretty scorching hot.
I'm gonna do three to four minutes on one side, and then three to four minutes on the other.
That right there, beautiful music to my ears. Don't flip it, don't touch
it. Let her just kind of get that nice hard crust and then that's when you flip it over.
All right. So to the pan we're going to add some unsalted butter, so you can control that
salt content, garlic and a couple of sprigs of thyme. All right. And you just tilt and you baste,
all along ah, put the thyme on top of the filet, as well,
and as you hit it with the butter, it's gonna caramelize that thyme and also give you that nice
herbal note. The key is you wanna let the filets rest, because if you cut it too soon,
all the juices will seep out. And the key to a juicy delicious filet is letting it rest.
All right. Now that we have all of our components, it's time to compose
a winning dish. So first things first, I want to take that lobster sauté remember that fresh
Maine lobster would be a nice base for our filet on top of the lobster sauté, like so.
This is what it's all about. It's about luxury,
it's about taste. It's also about plating and it all starts with quality from Omaha Steaks.