This is a print preview of "Latin American Filet Mignon With Avocado And Jicama Salsa" recipe.

Latin American Filet Mignon With Avocado And Jicama Salsa Recipe
by Global Cookbook

Latin American Filet Mignon With Avocado And Jicama Salsa
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  Servings: 4

Ingredients

  • 2 x filet mignon steaks - (8 ounce ea) Kosher salt to taste Coarsely-grnd black pepper to taste
  • 2 Tbsp. extra virgin olive oil
  • 4 x ripe tomatillos husked, rinsed, and diced
  • 1 med jicama peeled, cubed
  • 2 x avocados peeled, cubed
  • 1/2 x red onion sliced
  • 6 x red grape tomatoes halved
  • 4 x garlic cloves chopped
  • 1/2 x jalapeno chopped
  • 1/2 x lime juiced
  • 3 Tbsp. red wine vinegar
  • 1/2 c. extra virgin olive oil
  • 1/2 c. finely-minced parsley leaves
  • 1/2 c. finely-minced cilantro leaves
  • 1 tsp kosher salt

Directions

  1. Preheat oven to 450 degrees. Season filet mignon steaks generously with salt and pepper. In a heavy, ovenproof skillet, heat extra virgin olive oil over medium-high heat till almost smoking. Pan-sear the steaks, only on 1 side, for 2 min till a crust forms. Transfer the pan to the oven and roast for 10 min or possibly till cooked medium-rare.
  2. 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.
  3. To prepare the Chimichurri: Combine garlic, jalapeno and lime in a small bowl. Whisk in vinegar and extra virgin olive oil. Stir in parsley and cilantro. Add in salt, cover and let stand 2 hrs to allow the flavors to marry.
  4. This recipe yields 2 to 4 servings.