LATIN-AMERICAN FILET MIGNON WITH AVOCADO AND JICAMA SALSA
Provided by Tyler Florence
Categories main-dish
Time 2h32m
Yield 2 to 4 servings
Number Of Ingredients 16
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
This is a great, simple recipe. The quality of the ingredients make the dish, so don't skimp. It's from 50 Ways to Feed Your Lover, an interesting cookbook with meals chefs have made for their significant others.
Provided by ericshepherd
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 263.8, Fat 26.8, SaturatedFat 3.7, Sodium 1169.9, Carbohydrate 7.5, Fiber 5.9, Sugar 0.3, Protein 1.7
SEARED FILET MIGNON
Steps:
- Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.
PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
- Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
- In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
- Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
- Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.
LATIN-AMERICAN FILET MIGNON WITH AVOCADO AND JICAMA SALSA
This is a recipe from Tyler Florence, from Food 911. Cooking time is actually less as thi includes time for chimichurri to sit.
Provided by Nat Da Brat
Categories Meat
Time 1h50m
Yield 2 serving(s)
Number Of Ingredients 17
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 on 1 side, for 2 minutes until a crust forms.
- Flip the steak over and 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 1 hour to allow the flavors to marry.
Nutrition Facts : Calories 1748.1, Fat 150.6, SaturatedFat 34.9, Cholesterol 161, Sodium 1027.1, Carbohydrate 59.4, Fiber 32.7, Sugar 11.6, Protein 49
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