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Suya-Dusted filet mignon sliced and cooked to medium-rare served with "red rice" risotto on a gray plate
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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.