To make suya dust: In food processor, blend cashews, chicken bouillon, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder and onion powder into fine powder.

To make "red rice" risotto: In medium saucepan, warm canola oil over medium-high heat. Add onions, garlic and red bell pepper, sauteing until lightly caramelized, about 1 minute.

Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper; continue sauteing until tomato starts to break down and soften, 3-4 minutes. Reduce heat to simmer and cook 3-4 minutes.

Remove from heat and finely blend in food processor. Set aside.

In separate medium saucepan, warm olive oil and butter over medium-high heat.

Add Arborio rice and stir until slightly nutty and translucent, about 1 minute.

Add pureed tomato-pepper mixture and 1 cup chicken stock; bring to boil then reduce heat to medium.

Add 1 cup stock each time Arborio rice absorbs almost all broth. Continuously stir risotto each time stock is added to rice. Keep adding stock until risotto is al dente and still viscous then stir in parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.

To make filet mignon: Pat steaks dry with paper towels and liberally season with salt and ground black pepper on both sides.

In large cast-iron skillet, warm canola oil over medium-high heat.

Place filets in skillet and sear 3 minutes.

Flip steaks and add butter, garlic clove and thyme. Baste steaks with butter and allow filets to finish cooking, 3-4 minutes for medium-rare doneness.

Rest filets 7-8 minutes. Serve over "red rice" risotto and sprinkle suya dust over filets.