Latin-American Filet Mignon with Avocado and Jicama Salsa

Name: Latin-American Filet Mignon with Avocado and Jicama Salsa
Prep time: 2 h 32 min
Cook time: 2 h 32 min
Total time: 2 h 32 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 avocados, peeled and cubed; 118 milliliters finely chopped cilantro leaves; 454 grams filet mignon steaks; 4 garlic cloves, minced; 6 red grape tomatoes, halved; 1 jalapeno, minced; 1 medium jicama, peeled and cubed; 1 lime, juiced; 1 teaspoon kosher salt; 4 servings Kosher salt and coarsely ground black pepper; 118 milliliters olive oil; 2 Tbsps olive oil; 118 milliliters finely chopped parsley leaves; 1 red onion, sliced; 3 Tbsps red wine vinegar; 4 ripe tomatillos, husked, rinsed and diced

Latin-American Filet Mignon with Avocado and Jicama Salsan is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 867 calories, 25g of protein, and 74g of fat. Head to the store and pick up onion, cilantro leaves, tomatillos, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 32 minutes.

Instructions

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.

Ingredients you will need

Filet Mignon

Salt And Pepper

Olive Oil

Steak

Crust

Equipment you will use

Frying Pan

Oven

Transfer the pan to the oven and roast for 10 minutes or until cooked medium rare.

Equipment you will use

Oven

Frying Pan

To prepare the salsa: Toss together the tomatillo, jicama, avocado, red onion and grape tomatoes.

Ingredients you will need

Grape Tomato

Red Onion

Tomatillos

Avocado

Jicama

Salsa

Pour half the chimichurri sauce into the salsa and toss gently to coat.

Ingredients you will need

Chimichurri

Salsa

Serve the steaks, crust side up, with salsa and remaining chimichurri.

Ingredients you will need

Crust

Steak

Salsa

Combine garlic, jalapeno and lime in a small bowl.

Ingredients you will need

Jalapeno Pepper

Garlic

Lime

Equipment you will use

Bowl

Whisk in vinegar and olive oil. Stir in parsley and cilantro.

Ingredients you will need

Olive Oil

Cilantro

Parsley

Vinegar

Equipment you will use

Whisk

Add salt, cover and let stand 2 hours to allow the flavors to marry.

Ingredients you will need

Salt

Equipment

Ingredients

Servings:

avocados, peeled and cubed 118milliliters

finely chopped cilantro leaves 454grams

filet mignon steaks 4

garlic cloves, minced 6

red grape tomatoes, halved 1

jalapeno, minced 1medium

jicama, peeled and cubed 1

lime, juiced 1teaspoon

kosher salt 4servings

Kosher salt and coarsely ground black pepper 118milliliters

olive oil 2Tbsps

olive oil 118milliliters

finely chopped parsley leaves 1

red onion, sliced 3Tbsps

red wine vinegar 4

ripe tomatillos, husked, rinsed and diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.