Smoky Paprika-Rubbed Filet Mignon with Tomato Basil Salsa

Rub the spice mix on the steaks in the morning to let it infuse all day. The longer it’s on, the better the flavor.

Rori Trovato

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Ingredients

2 1/4 teaspoon kosher salt, divided		1 large tomato, seeded and finely chopped
1/2 teaspoon black pepper		1 tablespoon finely chopped basil
2 teaspoons smoked paprika		1/4 teaspoon finely minced garlic
1/2 teaspoon ground cumin		1 tablespoon olive oil
2 (8-ounce) filet mignon steaks

Prep: 1 hour 10 min (70 mins) Total: 30 min (Quick)

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1
In a small bowl, combine the 2 teaspoons salt, pepper, paprika and cumin. Rub the mixture into both sides of both steaks. (This can be done up to 8 hours in advance and kept in the refrigerator. Bring the steaks to room temperature before searing.)
2
In another bowl, combine the tomatoes, basil, garlic and remaining 1/4 teaspoon salt. Set aside.
3
Preheat the oven to 400 degrees F.
4
In a heavy, oven-proof saute pan over high heat, add the oil until almost smoking. Place the steaks in the pan and sear each side for about 3 minutes. Place the pan in the oven for an additional 5 to 7 minutes for medium rare steaks. Remove from the heat and allow to rest for 5 to 7 minutes. Place the steaks on plates, top with the tomato salsa, and serve with the potatoes and some oven-roasted green beans.
5
To make the oven-roasted green beans, toss a couple of handfuls of green beans with a splash of olive oil, salt and pepper. Place on a baking sheet and put in the 400 degree oven for about 12 to 15 minutes, turning once.

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