This recipe is elegant enough for a dinner party or romantic meal. Pairs nicely with baked sweet potatoes and pear gorgonzola prosciutto cups.
4 6-8 ounce cuts of Filet Mignon or Sirloin
Fresh ground black peper
1 stick of butter
1 tablespoon of Sriracha
2 9 oz Jars of Mango Chutney
Handful of whole peppercorns
Coat all sides of filets in ground black pepper. Set aside
In a high walled skillet such as a cast iron pan Preferred) heated at medium high melt the whole stick of butter. Once the butter has melted add whole peppercorns.
Sear the filets in the butter and peppercorn mixture. ONLY SEAR. Remove filets. Add jars of Mango Chutney to remaining mixture in skillet and heat. Add Sriracha to taste. Return filets to skillet and spoon mixture over filets. The mixture will carmelize. Continue turning filets until done to your preference.
When done (5-7 minutes) place on plates and pour remaining mixture from skillet on filets and serve.
This is one of the easiest and most flavorful recipes I have made in a long time. Thanks to up and coming chef Michael for sharing this delicate and succulent dish.
Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.