Smokey Filet with Serrano-Papaya Salsa and Serrano-Mint-Cilantro Chutney

  • 1 piece filet mignon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • Extra-virgin olive oil, for drizzling
  • 1 cup papaya, peeled, pitted and diced
  • 1 serrano pepper, minced
  • 1 avocado, halved, pitted, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves, plus more for garnish
  • 1/2 cup pepitas, toasted
  • Fresh mint leaves, chopped, for garnish
  • Serrano-Mint-Cilantro Chutney, recipe follows
  • Chutney:
  • 2 bunches fresh cilantro
  • 5 sprigs fresh mint
  • 2 Serrano peppers
  • 2 tablespoons Greek yogurt or creme fraiche
  • Extra-virgin olive oil, enough for desired consistency
  • Kosher salt and freshly ground black pepper, to taste
  • Rub the beef filet with allspice, cumin, salt, pepper and a drizzle of olive oil.

  • Preheat the oven to 375 degrees F.

  • In a large bowl, combine the papaya, serrano, avocado, lime juice, and cilantro. Season the salsa with salt, and pepper. Set aside.

  • Heat a drizzle of olive oil in an oven-proof saute pan over medium-high heat. Sear the filet on both sides, about 1 minute on each side. Place the pan in the oven and cook about 15 minutes, or until a meat thermometer registers 140 to 145 degrees F for medium. Remove the beef from the oven and allow the meat to rest 5 minutes before slicing.

  • To serve, toss the pepitas with papaya salsa. Spoon a mound on your plate. Place a few strips on the steak and top, and drizzle with chutney and finish with a sprinkle of fresh herbs.

  • In a blender or food processor, puree the cilantro, fresh mint, serrano peppers, and yogurt together, streaming in some extra-virgin olive oil just until the mixture is thickened. Season the mixture with salt, and pepper. Chill the chutney in the refrigerator until ready to use.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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