Latin-American Filet Mignon With Avocado And Jicama Salsa

Recipe Ingredients

2		Filet mignon steaks - (8 oz ea)
		Kosher salt - to taste
		Coarsely-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
4		Ripe tomatillos - husked, rinsed,
		And diced
1		Jicama - peeled, cubed (medium)
2		Avocados - peeled, cubed
1/2		Red onion - sliced
6		Red grape tomatoes - halved
		Chimichurri
4		Garlic cloves - minced
1/2		Jalapeño - minced
1/2		Lime - juiced
3 tablespoons	45ml	Red wine vinegar
1/2 cup	118ml	Olive oil
1/2 cup	20g / 0.7oz	Finely-chopped parsley leaves
1/2 cup	8g / 0.3oz	Finely-chopped cilantro leaves
1 teaspoon	5ml	Kosher salt

Recipe Instructions

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, jalapeño 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.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1C03) - from the TV FOOD NETWORK

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