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

Name: Smokey Filet with Serrano-Papaya Salsa and Serrano-Mint-Cilantro Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

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.
4
Season the salsa with salt, and pepper.
5
Set aside.
6
Heat a drizzle of olive oil in an oven-proof saute pan over medium-high heat.
7
Sear the filet on both sides, about 1 minute on each side.
8
Place the pan in the oven and cook about 15 minutes, or until a meat thermometer registers 140 to 145 degrees F for medium.
9
Remove the beef from the oven and allow the meat to rest 5 minutes before slicing.
10
To serve, toss the pepitas with papaya salsa.
11
Spoon a mound on your plate.
12
Place a few strips on the steak and top, and drizzle with chutney and finish with a sprinkle of fresh herbs.
13
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.
14
Season the mixture with salt, and pepper.
15
Chill the chutney in the refrigerator until ready to use.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 piece filet mignon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, Kosher salt and freshly ground black pepper, to taste, and more.

Yes, Smokey Filet with Serrano-Papaya Salsa and Serrano-Mint-Cilantro Chutney falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

How did you like this recipe?

Frequently Asked Questions