Name: Smokey Filet with Serrano-Papaya Salsa and Serrano-Mint-Cilantro Chutney
Ingredients: 1 piece filet mignon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cumin; Kosher salt and freshly ground black pepper, to taste; 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; 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

Directions

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.

Chutney:

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.