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Latin-American Filet Mignon With Avocado And Jicama Salsa Recipe - Cooking Index

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Latin-American Filet Mignon With Avocado And Jicama Salsa

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2   Filet mignon steaks - (8 oz ea)
  Kosher salt - to taste
  Coarsely-ground black pepper - to taste
2 tablespoons 30mlOlive 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 45mlRed wine vinegar
1/2 cup 118mlOlive oil
1/2 cup 20g / 0.7ozFinely-chopped parsley leaves
1/2 cup 8g / 0.3ozFinely-chopped cilantro leaves
1 teaspoon 5mlKosher 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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