Latin American Filet Mignon With Avocado And Jicama Salsa Recipe
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
- 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.
- 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 extra virgin olive oil. Stir in parsley and cilantro. Add in salt, cover and let stand 2 hrs to allow the flavors to marry.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 4 servings | |
| Calories 487 | |
| Calories from Fat 390 | 80% |
| Total Fat 43.98g | 55% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 602mg | 25% |
| Potassium 672mg | 19% |
| Total Carbs 23.76g | 6% |
| Dietary Fiber 12.7g | 42% |
| Sugars 5.17g | 3% |
| Protein 3.19g | 5% |
