Pepper-Ancho Rubbed Ribeye Filets with Mango Slaw

Ingredients

• 2 beef Ribeye Filets, cut 1-3/4 to 2 inches thick (about 1 pound)

• 1/4 cup fresh lime juice

• 1/2 teaspoon salt

• 1/4 teaspoon ancho chile powder

• 1/3 cup olive oil

• 1 package (1 pound) coleslaw mix (about 6 cups)

• 1 cup diced fresh or jarred mango

• 1 medium avocado, thinly sliced

• 1/4 cup diced red onion

• 1/4 cup chopped fresh cilantro

• 2 teaspoons chopped fresh thyme

• 1 teaspoon ancho chile powder

• 1/2 teaspoon coarse grind black pepper

• 1/4 teaspoon ground red pepper

Preparation

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.