Pumpkin spice season is STILL in full force, even if Starbucks is pushing the peppermint this month – and even this week.
I’ll stick with pumpkin in my house…and it’s always the season for steak – filet mignon, that is.
Fascinated by the unique flavor combination of pumpkin, green chile, and garam masala a friend shared with me, I took it upon myself to create my own version of the idea – spiking the flavor with the punch of sharp Manchego cheese.
Pretty AND delicious.
Spiced and Scented Pumpkin Green Chile Steak Sauce
1 14oz. can organic pumpkin puree
1 6oz. can diced green chiles (medium spice)
2 Tbs. garam masala powder
1/4 tsp. sea salt
4 4oz. filet mignon steaks
sea salt and pepper + olive oil for brushing
4 oz. aged Manchego cheese, thinly sliced
Preheat oven AND a cast iron grill pan to 500 degrees.
Bring the steaks to room temperature and season with salt and pepper, as well as rubbing both sides of the steaks with olive oil.
In a food processor, combine the canned pumpkin, green chiles, garam masala, and salt and process until smooth.
Transfer to a medium sauce pan and heat until bubbling. Reduce to a simmer, only to keep warm while the steaks cook.
Please each steak on the piping hot cast iron grill and cook 5 minutes on each side – hot and fast!
Remove the steaks from the oven and allow to sit at least 5 minutes before serving. Top with loads of the spiced pumpkin sauce, as well as a thick slabbed slice of sharp, aged Manchego.