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.
|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|
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.)
In another bowl, combine the tomatoes, basil, garlic and remaining 1/4 teaspoon salt. Set aside.
Preheat the oven to 400 degrees F.
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.
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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