Filet Mignon with Habanero-Mango Salsa and Coconut-Lime Rice

Filet Mignon with Habanero-Mango Salsa and Coconut-Lime Rice ingredients

• 4 6 oz filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp chili powder
• 0.25 tsp cumin
• 1 tbsp olive oil
• 1 large, diced ripe mango
• 0.25 cup, finely diced red onion
• 0.25 cup, finely diced red bell pepper
• 0.5 small, minced (remove se habanero pepper
• 0.25 cup, chopped fresh cilantro
• 2 tbsp, fresh lime juice
• 0.25 tsp salt
• 1 cup basmati or jasmine rice
• 1 cup, full-fat coconut milk
• 0.5 cup water
• 1 tsp lime zest
• 1 tbsp, fresh lime juice
• 0.5 tsp salt

How to make Filet Mignon with Habanero-Mango Salsa and Coconut-Lime Rice

1. **For the Coconut-Lime Rice:** Rinse 1 cup basmati or jasmine rice thoroughly under cold water until the water runs clear. This helps prevent stickiness.
2. In a medium saucepan, combine the rinsed rice with 1 cup full-fat coconut milk, 1/2 cup water, 1 tsp lime zest, and 1/2 tsp salt. Bring to a boil over medium-high heat, then immediately reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender.
3. Remove the rice from heat, stir in 1 tbsp fresh lime juice, and let it stand, covered, for 5 minutes. Fluff with a fork before serving.
4. **For the Habanero-Mango Salsa:** While the rice cooks, in a medium bowl, combine 1 large diced ripe mango, 1/4 cup finely diced red onion, 1/4 cup finely diced red bell pepper, 1/2 small minced habanero pepper (remember to remove seeds for less heat), 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, and 1/4 tsp salt.
5. Stir all salsa ingredients gently to combine. Taste and adjust seasoning or spiciness as desired. Set aside to allow flavors to meld.
6. **For the Filet Mignon:** Pat the 4 filet mignon steaks very dry with paper towels. Season all sides with 1 tsp kosher salt, 0.5 tsp black pepper, 0.5 tsp chili powder, and 0.25 tsp cumin, pressing the spices firmly into the meat.
7. Heat 1 tbsp olive oil in a heavy-bottomed skillet (like cast iron) over medium-high heat until shimmering. Carefully place the seasoned filets in the hot pan.
8. Sear the steaks for 3-4 minutes per side for medium-rare, turning only once, until a deep brown crust forms. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Adjust cooking time for desired doneness.
9. Remove the steaks from the skillet and let them rest on a cutting board, tented loosely with foil, for 5-7 minutes. Resting allows the juices to redistribute, ensuring a tender and moist steak.
10. To serve, place a portion of the warm Coconut-Lime Rice on each plate. Top with a rested filet mignon and spoon a generous amount of the vibrant Habanero-Mango Salsa over the steak. Serve immediately.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.