Filet of Sirloin with Coconut-Date Shrimp and Ginger-JalapeñoChutney

Yield: 12 servings.

12 9-ounce Certified Angus Beef® top sirloin filets

1 cup shredded, sweetened coconut

1 cup pitted dates

½ cup almonds

16 sheets phyllo dough

1 lb. clarified butter

24 extra-large (16/20) shrimp, tail-on, thawed

1 jalapeño pepper, seeded and stem removed

¼ cup diced red onion

2 garlic cloves, peeled

2 Tbsp. grated fresh ginger

5 tsp. cumin

2 tsp. turmeric

3 Tbsp. vegetable oil

2 Tbsp. malt vinegar

¼ cup brown sugar

salt and pepper, to taste

Combine coconut, dates and almonds in food processor and blend into paste-like consistency.

Layer 4 sheets of phyllo with butter; fold all 4 sheets in half, butter and fold in half again. Cut this strip into thirds. Wrap each strip around 1 shrimp and 1 to 2 tablespoons coconut-date mixture. Repeat. Place wrapped shrimp on sheet pan in 400°F oven and bake until lightly brown.

Combine pepper with remaining ingredients in food processor and blend until smooth. Adjust seasoning.

Grill steaks to desired doneness and serve with chutney and two shrimp.