Latin American Filet Mignon With Avocado And Jicama Salsa Recipes

Steps:

• Combine first 5 ingredients in medium bowl; gently stir in avocados.
• Heat oil in medium skillet on medium heat. Add plantains; cook 3 min. or until tender and evenly browned, turning after 1-1/2 min. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. (See tip.)
• Return plantains, 6 at a time, to skillet; cook 1 min. on each side or until each is golden brown on both sides. Remove from skillet; drain on paper towel-covered plate. Cover to keep warm. Repeat with remaining plantains.
• Sprinkle plantain chips with cheese. Serve with salsa.

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.

Steps:

• in skillet heat 2 tbsp butter with oil.
• add mushrooms, garlic and onions, cook until lightly browned, remove, season with thyme,, salt, pepper.
• add the rest of the butter and oil to skillet, brown fillets about 5 minutes per side for medium rare, remove.
• add madeira to pan, reduce by half.
• add broth and reduce, add cream and stir to thicken.
• add mushrooms back to pan, add filets to warm through.

Steps:

• Stir together all ingredients and season with salt.