Suya-Dusted Filet Mignon with “Red Rice” Risotto

  • by Chef David Rose
Suya-Dusted filet mignon sliced and cooked to medium-rare served with "red rice" risotto on a gray plate
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Today, I’m bringing the west coast of Africa to your plate with Suya-Dusted Filet Mignon with “Red Rice” Risotto. This complete steakhouse-style dinner features a perfectly pan-seared filet mignon topped with a flavorful suya spice seasoning and paired with a deliciously unique side dish. It’s perfect for any special occasion, anniversary, or holiday… or just because – because any day is a great day for steak!. Follow my video and recipe below for an unforgettable steak dinner.

How to Cook a Steakhouse-Style Filet Mignon

Filet mignon is the king of steak with its fork-tender texture and mild flavor. When cooked to perfection, it’s the ultimate steak dinner experience. It’s not difficult to cook a juicy medium-rare (or your preferred doneness) filet mignon at home using my pro tips for cooking steak indoors and Omaha Steaks steak cooking chart. The pan-seared cooking method uses a scorching hot pan and a high smoke point oil to give your filet mignon a nice hard sear, while allowing the steak to cook to the perfect internal temperature.

For medium-rare doneness with edge-to-edge pinkness and a juicy texture, a 6 oz. Butcher’s Cut Filet Mignon should sear 3-4 minutes on each side. Once seared, baste the steak with butter and herbs to add incredible flavor to the lean filet. Rest the steak 7-8 minutes to allow the juices to redistribute for a perfectly cooked medium-rare steak.

What is Suya Spice?

Suya spice is a flavorful seasoning blend originally from Nigeria. West African food vendors add suya spice rub or paste to any protein or vegetable for the perfect combination of umami, nutty, spicy, smoky, and savory flavors. Add as much or as little suya-dust as you want to your cooked filet mignon for a flavor explosion. For a complete steakhouse dinner serve with my “red rice” risotto.

Chef Note: Traditional suya spice includes peanuts, but my recipe uses cashews.

“Red Rice” Risotto

This unique side dish combines the savory flavors of red rice, a Southern favorite, the creamy texture of risotto, a classic Italian dish, and traditional West African seasonings. Combining these flavor profiles results in an incredibly delicious and unforgettable side dish – a perfect companion for your decadent filet mignon. Enjoy!

Suya-Dusted Filet Mignon with “Red Rice” Risotto

Suya-Dusted Filet Mignon

Perfectly pan-seared filet mignon topped with a flavorful suya spice seasoning
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Author: Chef David Rose

Ingredients

West-African Suya Dust

  • 2 cups roasted cashews
  • 1 Tbsp. chicken bouillon powder
  • 1 Tbsp. plus 1 teaspoon smoked paprika
  • 1/4 tsp. cayenne pepper
  • 1 tsp. ground black pepper
  • 2 tsp. ground ginger
  • 2 tsp. garlic powder
  • 2 tsp. onion powder

Suya-Dusted Filet Mignon

  • 4/6 oz. Omaha Steaks Butcher’s Cut Filet Mignons
  • Suya Dust recipe above
  • Kosher salt and ground black pepper
  • 4 Tbsp. canola oil
  • 2 Tbsp. unsalted butter
  • 1 clove garlic
  • 1 thyme sprig

Instructions

West African Suya Dust

  • Place all ingredients in a food processor and blend into a fine powder.

Suya-Dusted Filet Mignon

  • Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.
  • In a large cast iron skillet, add canola oil and bring to medium-high heat.
  • Place filets in cast iron pan and sear for 3 minutes.
  • After 3 minutes, flip steaks and add butter, garlic clove, and thyme to pan. Baste steaks with butter for about 30 seconds and allow filets to finish cooking for another 3-4 minutes for medium rare doneness. Refer to Omaha Steaks cooking chart if you prefer cooked to a different doneness.
  • Rest filets for 7 to 8 minutes. Serve steaks over “red rice” risotto and sprinkle suya dust over filets.

 

“Red Rice” Risotto

This unique side dish combines the savory flavors of ride rice, a Southern favorite, the creamy texture of risotto, a classic Italian dish.
Course: Side Dish
Cuisine: Italian
Keyword: "Red Rice" Risotto
Servings: 4 servings
Author: Chef David Rose

Ingredients

  • 3 Tbsp. canola oil
  • 1/2 cup diced yellow onion
  • 3 fresh garlic cloves smashed
  • 1/2 cup diced red bell pepper
  • 1 large about ½ lb. beefsteak tomato, chopped
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. tomato paste
  • 1/4 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1 ½ cups Arborio rice
  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 4 cups chicken stock warmed
  • 1/2 cup finely chopped Italian parsley
  • 1 cup freshly shredded Parmesan cheese

Instructions

  • In a medium-sized saucepan, add canola oil and bring to medium-high heat. Add onions, garlic, and red bell pepper, sautéing until lightly caramelized, about one minute.
  • Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, smoked paprika, kosher salt, and ground black pepper to pan and continue to sauté until the tomato starts to break down and get soft, about 3 to 4 minutes. Reduce heat to a simmer and cook for an additional 3 to 4 minutes.
  • Remove contents from heat and finely blend in a food processor. Set aside.
  • In a clean medium-sized saucepan, add olive oil and butter over medium-high heat.
  • Add Arborio rice to pot and stir until slightly nutty and translucent, about one minute.
  • Add puréed tomato/pepper mixture and 1 cup chicken stock to rice and bring to a boil, then reduce to medium heat.
  • Add one cup of stock each time the Arborio rice absorbs almost all the broth, about 3 to 4 minutes. Continuously stir risotto each time stock is added to rice.
  • Keep adding stock until risotto is al dente and still viscous, then stir in parsley, Parmesan cheese, and season to taste with salt and pepper, if needed.

More Chef Rose Steakhouse Dinner Recipes:

Suya-Dusted Filet Mignon with “Red Rice” Risotto

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