Latin-American Filet Mignon With Avocado and Jicama Salsa
- Ready In:
- 1hr 50mins
- Ingredients:
- 17
- Serves:
-
2
ingredients
- 2 (8 ounce) filet mignon steaks
- kosher salt
- fresh coarse ground black pepper
- 2 tablespoons olive oil
- 4 ripe tomatillos, husked, rinsed and diced
- 1 medium jicama, peeled and cubed
- 2 avocados, peeled and cubed
- 1⁄2 red onion, sliced
- 6 red grape tomatoes, halved
-
Chimichurri
- 4 garlic cloves, minced
- 1⁄2 jalapeno, minced
- 1⁄2 lime, juice of
- 3 tablespoons red wine vinegar
- 1⁄2 cup olive oil
- 1⁄2 cup finely chopped fresh parsley leaves
- 1⁄2 cup finely chopped cilantro leaf
- 1 teaspoon kosher salt
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
Nat Da Brat
Ottawa (Go Bruins Go!!!), 0
<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>