Latin-American Filet Mignon With Avocado and Jicama Salsa


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


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.




4.0 servings


Friday, February 19, 2010 - 2:40am


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