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Pineapple Habanero Relish with Filet Mignon Recipe
Whether or not you sought out my last Hawaiian recipe for Filipino Lumpia, which is linked at the bottom of this page, one of my suggestion in that recipe was a pineapple relish.
However, I worked on a pineapple habanero relish and served it atop seared filet mignon. It was very easy to make and was mouthwatering!
This cut of steak is very tender and should not be allowed to be cooked past medium at best. For great results, cook the filet mignon to medium rare, to prevent it from drying out. This is the guideline I have given in this recipe. You can adjust the cook time as it suits you.
Sweet Hawaiian fresh pineapples, which are in season during the summer months and available in your grocery markets all over the United States married with a small habanero chili pepper, a little onion and cilantro this dish just comes alive on your plate and bursts happiness in your mouth.
My Pineapple Habanero Relish with Filet Mignon recipe has a wonderful citrus flavor without being too tart, balancing nicely with the sweet pineapple and cider vinegar.
The habanero chili only imparts a wonderful fresh chili flavor, and as we will discard the veins and seeds from the chili, this recipe is mild enough so that even the kids can try it. This relish (or salsa) is also great with thin, crisp tortilla chips alongside a taco feast if you have some left over. Try this. Its delicious!
2 cups of fresh pineapple, very finely diced
1 cup yellow grape tomatoes, deseeded and finely chopped
1 tbsp. red onion, finely diced
1 red, yellow or orange Habanero chili pepper, deseeded and diced fine
1 tbsp. fresh cilantro, finely chopped
1/2 cup apple cider vinegar
2 tbsps. granulated sugar
2 x 2" Filet Mignon Steaks
Preheat oven to 350 degrees F.
1. First, bring the apple cider vinegar and sugar to a boil in a small saucepan, until the sugar has dissolved. Remove the pan from the heat and cool, then chill in the refrigerator. Combine the vinegar with the pineapple, tomatoes, onion, chili pepper and cilantro. Stir and let this marinate in the refrigerator for at least 1 hour. Taste and add a pinch or two of kosher salt if necessary.
2. Next, preheat an outdoor or indoor grill on high for at least 5 minutes. Rub some olive oil, salt and pepper all over the beef. Sear on the grill for approximately 4 minutes per side.
If you want to make your meat professional looking - after placing the meat on the grill, imagine a clock. Pick up the meat with some tongs and turn it from 10 o'clock to 2 o'clock after about two and a half minutes. Do not pull the meat from the grill though, unless it lets you. This will just tear the meat...let it do its thing. If you can easily move it...you're good! Then, flip the meat over for 1 minute to brown the bottom side.
3. Finish the steaks off in the oven until desired doneness. For medium-rare, you will need a thermometer reading 125 - 130 degrees F. in the thickest part of the meat.
Serve the filet mignon, topped with the pineapple habanero relish and maybe a simple, fresh garden salad, grilled asparagus or any other veggie of your choice. Enjoy!
Content copyright © 2014 by Allyson Elizabeth DŽAngelo. All rights reserved.
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