PEPPER-ANCHO RUBBED RIBEYE FILETS WITH MANGO SLAW

Bold and Peppery Ribeye with Mango Avocado Slaw --
 
  • Total Recipe Time: 60 to 75 minutes
  • Makes 4 servings

INGREDIENTS

  1. 2 beef Ribeye Filets, cut 1-3/4 to 2 inches thick (about 1 pound)
Slaw:
  1. 1/4 cup fresh lime juice
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon ancho chile powder
  4. 1/3 cup olive oil
  5. 1 package (1 pound) coleslaw mix (about 6 cups)
  6. 1 cup diced fresh or jarred mango
  7. 1 medium avocado, thinly sliced
  8. 1/4 cup diced red onion
  9. 1/4 cup chopped fresh cilantro
Rub:
  1. 2 teaspoons chopped fresh thyme
  2. 1 teaspoon ancho chile powder
  3. 1/2 teaspoon coarse grind black pepper
  4. 1/4 teaspoon ground red pepper

INSTRUCTIONS FOR PEPPER-ANCHO RUBBED RIBEYE FILETS WITH MANGO SLAW

  1. To prepare Slaw, combine lime juice, salt and chile powder in small bowl; gradually whisk in oil until blended. Set aside. Combine remaining slaw ingredients in large bowl. Add dressing; toss gently to coat. Let stand while preparing beef or refrigerate, covered, up to 4 hours.
  2. Preheat oven to 350°F. Combine Rub ingredients; press evenly onto beef filets. Heat heavy, ovenproof, nonstick, skillet over medium heat until hot. Place filets in skillet and brown 2 minutes; turn filets over and place skillet into preheated oven.
  3. Cook in 350°F oven 20 to 24 minutes for medium rare; 25 to 28 minutes for medium doneness. Remove from oven when internal temperature reaches 135°F for medium rare; 150°F for medium. Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  4. Carve filets into slices; serve with slaw.
  • Test Kitchen Tips
  • If oven-safe skillet is not available, transfer browned filets to rimmed baking sheet. Cook 3 to 5 minutes longer for medium rare to medium doneness. Proceed as directed.

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