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

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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

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

Directions

  1. Rub the beef filet with allspice, cumin, salt, pepper and a drizzle of olive oil. 
  2. Preheat the oven to 375 degrees F. 
  3. In a large bowl, combine the papaya, serrano, avocado, lime juice, and cilantro. Season the salsa with salt, and pepper. Set aside. 
  4. 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. 
  5. 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:

  1. 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.