INGREDIENTS
1
filet mignon steak
1 cup
tomato chutney (click on the link for the recipe)
1 tsp
cayenne powder
1/2 tsp
black pepper , coarsely ground
2 tbsp
canola oil
1 tsp
sea salt (or regular salt)
1
sheet puff pastry , cut into 18 (3")-disks
6 oz
ash-ripened chèvre
2
sprigs fresh dill , for garnish