Latin-American Filet Mignon With Avocado and Jicama Salsa

"This is a recipe from Tyler Florence, from Food 911. Cooking time is actually less as thi includes time for chimichurri to sit."
 
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Ready In:
1hr 50mins
Ingredients:
17
Serves:
2
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ingredients

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directions

  • Preheat oven to 450 degrees F.
  • 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 on 1 side, for 2 minutes until a crust forms.
  • Flip the steak over and 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 1 hour to allow the flavors to marry.

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RECIPE SUBMITTED BY

<p>My husband and I are mostly retired but we love renovations so we tend to buy, fix and sell a lot :) We love to travel and our favorite and yearly destinations are Negril, Jamaica and Isla Mujeres Mexico.</p>
 
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