Best Filet Mignon With Avocado And Sea Salt Recipes

LATIN-AMERICAN FILET MIGNON WITH AVOCADO AND JICAMA SALSA

Steps:

• 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, 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.

FILET MIGNON WITH AVOCADO AND SEA SALT

Steps:

• Halve, pit, and peel the avocado. Cut it into slices lengthwise and drizzle with freshly squeezed lime juice.
• Season the filets mignons with salt and pepper. Flatten lightly with your hand. Use a heavy-bottomed saute pan on high heat, and coat it with the olive oil. When the oil smokes, add the filets and sear them for about two minutes on each side, just until brown. If you are using a large enough saute pan (and one that is oven-proof, ala Calphalon aluminum), simply remove the filets and add a small roasting rack to the pan. If not, transfer the filets to an ovenproof pan with a roasting rack.
• Preheat to 350°F Finish cooking the filets in the oven for about 15 minutes for medium rare (they should still feel quite soft to the touch).
• Serve with slices of avocado on top, sprinkle sea salt and drizzle with olive oil. Garnish with cilantro sprigs.
• Serve with Cilantro Serrano Chile Rice, or any other risotto or rice of your choosing.