Seared Filet Mignon with Roasted Poblano-Corn Salsa and Chile-Lime Butter

Seared Filet Mignon with Roasted Poblano-Corn Salsa and Chile-Lime Butter ingredients

• 1.5 lbs filet mignon steaks
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 poblano peppers
• 1.5 cups corn kernels
• 0.25 cup red onion
• 0.25 cup cilantro
• 2 tbsp lime juice
• 0.25 tsp kosher salt
• 4 tbsp unsalted butter
• 1 tsp lime zest
• 0.5 tsp ancho chili powder
• 0.125 tsp kosher salt

How to make Seared Filet Mignon with Roasted Poblano-Corn Salsa and Chile-Lime Butter

1. Roast the poblano peppers: Preheat your broiler to high or heat a gas grill. Place the 2 poblano peppers directly over a flame or on a broiler pan. Roast, turning occasionally, until the skins are blackened and blistered on all sides, about 5-8 minutes.
2. Steam and peel poblanos: Transfer the roasted poblanos to a bowl, cover tightly with plastic wrap, and let them steam for 10-15 minutes. This helps loosen the skin. Once cooled, peel off the skin, remove the seeds and stems, and finely dice the roasted flesh.
3. Prepare the corn: If using fresh corn, sear the 1.5 cups kernels in a dry hot skillet for 3-5 minutes until lightly charred. If using frozen, simply thaw and drain well.
4. Make the poblano-corn salsa: In a medium bowl, combine the diced roasted poblano peppers, seared corn kernels, 0.25 cup finely diced red onion, 0.25 cup chopped cilantro, 2 tablespoons lime juice, and 0.25 teaspoon kosher salt. Toss gently to combine. Taste and adjust seasoning as desired.
5. Prepare the chile-lime butter: In a small bowl, combine 4 tablespoons softened unsalted butter, 1 teaspoon lime zest, 0.5 teaspoon ancho chili powder, and 0.125 teaspoon kosher salt. Mix with a fork until well combined and creamy. Set aside.
6. Prepare the filet mignon: Remove the 1.5 lbs filet mignon steaks from the refrigerator 20-30 minutes before cooking. Pat them completely dry with paper towels to ensure a good sear.
7. Season the steaks: Season both sides of each filet generously with 1 teaspoon kosher salt and 0.5 teaspoon black pepper.
8. Sear the filet mignon: Heat a large, heavy-bottomed skillet over medium-high heat until very hot. Add 1 tablespoon olive oil to the pan. Carefully place the seasoned filets in the hot skillet.
9. Cook the steaks: Sear for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F), or 5-6 minutes per side for medium (internal temperature of 135-140°F). For thicker steaks, you may transfer the skillet to a preheated 375°F oven for an additional 5-8 minutes to finish cooking.
10. Rest the meat: Transfer the seared filet mignon to a cutting board and tent loosely with foil. Allow the steaks to rest for 7-10 minutes. This step is crucial for juicy and tender meat.
11. Melt the chile-lime butter: While the steaks rest, gently warm the chile-lime butter in the microwave for 10-15 seconds or in a small saucepan over low heat until just melted.
12. Slice and serve: Slice each rested filet mignon into 1/2-inch thick medallions against the grain. Arrange the sliced filet on plates, top with a generous spoonful of the roasted poblano-corn salsa, and drizzle with the melted chile-lime butter. Serve immediately.

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