Pepper-Ancho Rubbed Ribeye Filets with Mango Slaw
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1 HRS 15 MINS
Time to Cook
Step 1To 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.
Step 2Preheat oven to 350°F. Combine Rub ingredients; press evenly onto beef Ribeye 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.
Cooking Tip: 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.
Step 3Cook 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.)
Step 4Carve filets into slices; serve with slaw.
Nutrition information per serving: 454 Calories; 288 Calories from fat; 32g Total Fat (6 g Saturated Fat; 17 g Monounsaturated Fat;) 70 mg Cholesterol; 325 mg Sodium; 19 g Total Carbohydrate; 5.3 g Dietary Fiber; 28 g Protein; 3.8 mg Iron; 5.9 mg NE Niacin; 0.7 mg Vitamin B6; 2.8 mcg Vitamin B12; 6.4 mg Zinc; 30.2 mcg Selenium; 16.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.