Pan-Seared Filet Mignon with Spicy Mango Chutney and Coconut-Lime Rice

Pan-Seared Filet Mignon with Spicy Mango Chutney and Coconut-Lime Rice ingredients

• 2 6-8 oz each filet mignon steaks
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 large, diced mango
• 0.5 cup, finely diced red onion
• 0.25 cup, finely diced red bell pepper
• 1 minced (seeds removed fo jalapeño
• 1 tbsp, grated fresh ginger
• 2 minced garlic cloves
• 0.25 cup white wine vinegar
• 2 tbsp light brown sugar
• 0.5 tsp turmeric
• 0.5 tsp ground cumin
• 0.25 tsp red pepper flakes
• 2 tbsp, chopped fresh cilantro
• 1 cup basmati rice
• 1 can (13.5 oz) full-fat coconut milk
• 0.5 cup water
• 1 zested and juiced lime
• 0.5 tsp salt

How to make Pan-Seared Filet Mignon with Spicy Mango Chutney and Coconut-Lime Rice

1. First, prepare the Coconut-Lime Rice. Rinse 1 cup basmati rice under cold running water in a fine-mesh sieve until the water runs clear. This step helps remove excess starch for fluffier rice.
2. In a medium saucepan, combine the rinsed rice, 1 can (13.5 oz) full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Bring the mixture to a rolling boil over medium-high heat, stirring once to combine.
3. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.
4. Remove the saucepan from the heat, keep it covered, and let the rice rest for 5 minutes. Then, fluff the rice with a fork and stir in the zest and juice of 1 lime. Keep the rice warm while you prepare the other components.
5. Next, make the Spicy Mango Chutney. In a separate medium saucepan, combine 1 large diced mango, 1/2 cup finely diced red onion, 1/4 cup finely diced red bell pepper, 1 minced jalapeño (remove seeds for less heat), 1 tablespoon grated fresh ginger, and 2 minced garlic cloves.
6. Add 1/4 cup white wine vinegar, 2 tablespoons light brown sugar, 1/2 teaspoon turmeric, 1/2 teaspoon ground cumin, and 1/4 teaspoon red pepper flakes to the saucepan with the mango mixture.
7. Bring the chutney mixture to a gentle simmer over medium heat, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the mango is soft and the chutney has thickened to a jam-like consistency. Remove from heat and stir in 2 tablespoons fresh chopped cilantro. Set aside.
8. Prepare the filet mignon. Thoroughly pat the 2 filet mignon steaks dry with paper towels. This ensures a proper sear and prevents steaming. Season generously on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
9. Heat 1 tablespoon olive oil in a heavy-bottomed skillet (cast iron is recommended for its heat retention) over medium-high heat until the oil shimmers and just begins to smoke, indicating it's hot enough.
10. Carefully place the seasoned filets in the hot skillet. Sear for 3-4 minutes per side for medium-rare doneness (internal temperature 130-135°F / 54-57°C), creating a deep brown crust. Use tongs to sear the edges for about 30 seconds each.
11. Remove the seared filets from the skillet and transfer them to a clean cutting board. Tent them loosely with foil and let them rest for 5-7 minutes. Resting allows the internal juices to redistribute, resulting in a more tender and moist steak.
12. To serve, spoon a generous portion of the warm Coconut-Lime Rice onto each plate. Place a rested filet mignon next to the rice and top with a generous dollop of the warm Spicy Mango Chutney. Garnish with additional fresh cilantro if desired.

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