SMOKEY FILET WITH SERRANO-PAPAYA SALSA AND SERRANO-MINT-CILANTRO CHUTNEY

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

Provided by Aarti Sequeira

Number Of Ingredients 20

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

Steps:

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.