Chipotle-Chocolate Rubbed Filet Mignon with Cilantro-Lime Rice

Chipotle-Chocolate Rubbed Filet Mignon with Cilantro-Lime Rice ingredients

• 4 6 oz filet mignon steaks
• 1 tbsp olive oil
• 1 tbsp chipotle powder
• 1 tbsp unsweetened cocoa powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp light brown sugar
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1.5 cups basmati rice
• 3 cups chicken broth
• 1 whole lime
• 0.5 cup fresh cilantro
• 0.5 tsp kosher salt

How to make Chipotle-Chocolate Rubbed Filet Mignon with Cilantro-Lime Rice

1. Prepare the Chipotle-Chocolate Rub: In a small bowl, combine 1 tablespoon chipotle powder, 1 tablespoon unsweetened cocoa powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon light brown sugar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix thoroughly until all ingredients are well combined.
2. Pat the 4 (6 oz) filet mignon steaks completely dry with paper towels; this is crucial for achieving a beautiful crust. Rub the prepared spice mixture generously over all surfaces of each filet, pressing gently to ensure the rub adheres.
3. Heat 1 tablespoon olive oil in a heavy-bottomed, oven-safe skillet over medium-high heat until it begins to shimmer and is almost smoking. Carefully place the rubbed filets in the hot skillet, ensuring not to overcrowd the pan. Sear in batches if necessary.
4. Sear the filets for 3-5 minutes per side, depending on thickness, until a deep brown crust forms and the steak easily releases from the pan. For medium-rare, aim for a darker crust but avoid burning the spices.
5. While the filets are searing, begin preparing the Cilantro-Lime Rice. In a medium saucepan, combine 1.5 cups basmati rice, 3 cups chicken broth, and 1/2 teaspoon kosher salt. Bring the mixture to a rolling boil over high heat.
6. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during this process.
7. After searing, transfer the skillet with the filets to a preheated oven at 375°F (190°C). Bake for an additional 5-8 minutes, or until the internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare). Use a meat thermometer for accuracy.
8. Remove the filets from the oven (or skillet), transfer them to a cutting board, and let them rest for 5-10 minutes. Tenting loosely with foil helps to redistribute the juices, ensuring a more tender and flavorful steak.
9. Once the rice is cooked, remove it from the heat and let it sit covered for 5 minutes. Fluff the cooked rice with a fork. Juice the whole lime and finely chop 1/2 cup fresh cilantro.
10. Stir the fresh lime juice and chopped fresh cilantro into the fluffed rice until well combined. Taste the Cilantro-Lime Rice and adjust seasoning with additional salt or lime juice if needed. Serve immediately alongside the rested Chipotle-Chocolate Rubbed Filet Mignon.

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