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

Instructions

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. Season the salsa with salt, and pepper. Set aside.
4. 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.
5. 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.
6. 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.