Latin-American Filet Mignon With Avocado and Jicama Salsa

Ingredients

2 filet mignon steaks - (8 oz ea)

Kosher salt to taste

Coarsely-ground black pepper to taste

2 tablespoons olive oil

4 ripe tomatillos husked, rinsed,

and diced

1 medium jicama peeled, cubed

2 avocados peeled, cubed

1/2 red onion sliced

6 red grape tomatoes halved

4 garlic cloves minced

1/2 jalapeno minced

1/2 lime juiced

3 tablespoons red wine vinegar

1/2 cup olive oil

1/2 cup finely-chopped parsley leaves

1/2 cup finely-chopped cilantro leaves

1 teaspoon kosher salt

Preparation

Preheat oven to 450 degrees. Season filet mignon steaks generously with salt and pepper. In a heavy, ovenproof skillet, heat olive oil over medium-high heat until almost smoking. Pan-sear the steaks, only on 1 side, for 2 minutes until a crust forms. Transfer the pan to the oven and roast for 10 minutes or until cooked medium-rare.

To prepare the salsa: Toss together the tomatillo, jicama, avocado, red onion and grape tomatoes. Pour half the chimichurri sauce into the salsa and toss gently to coat. Serve the steaks, crust-side up, with salsa and remaining chimichurri.

To prepare the Chimichurri: Combine garlic, jalapeno and lime in a small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro. Add salt, cover and let stand 2 hours to allow the flavors to marry.

This recipe yields 2 to 4 servings.