Latin-american Filet Mignon With Avocado And Jicama Salsa

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 2
• 2 (8 ounce) filet mignon steaks
• kosher salt
• fresh coarse ground black pepper
• 2 tablespoons olive oil
• 4 ripe tomatillos, husked, rinsed and diced
• 1 medium jicama, peeled and cubed
• 2 avocados, peeled and cubed
• 1/2 red onion, sliced
• 6 red grape tomatoes, halved
• 4 garlic cloves, minced
• 1/2 jalapeno, minced
• 1/2 lime, juice of
• 3 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 cup finely chopped fresh parsley leaves
• 1/2 cup finely chopped cilantro leaf
• 1 teaspoon kosher salt

Recipe

• 1 preheat oven to 450 degrees f.
• 2 season filet mignon steaks generously with salt and pepper.
• 3 in a heavy, ovenproof skillet, heat olive oil over medium-high heat until almost smoking.
• 4 pan-sear the steaks on 1 side, for 2 minutes until a crust forms.
• 5 flip the steak over and transfer the pan to the oven and roast for 10 minutes or until cooked medium rare.
• 6 to prepare the salsa: toss together the tomatillo, jicama, avocado, red onion and grape tomatoes.
• 7 pour half the chimichurri sauce into the salsa and toss gently to coat.
• 8 serve the steaks, crust side up, with salsa and remaining chimichurri.
• 9 to prepare the chimichurri: combine garlic, jalapeno and lime in a small bowl.
• 10 whisk in vinegar and olive oil.
• 11 stir in parsley and cilantro.
• 12 add salt, cover and let stand 1 hour to allow the flavors to marry.