Latin-American Filet Mignon With Avocado and Jicama

Name: Latin-American Filet Mignon With Avocado and Jicama Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 12 red onion, sliced; 6 red grape tomatoes, halved; 4 garlic cloves, minced; 12 jalapeno, minced; 12 lime, juice of; 3 tablespoons red wine vinegar; ½ cup olive oil; ½ cup finely chopped fresh parsley leaves; ½ cup finely chopped cilantro leaf; 1 teaspoon kosher salt

Servings: persons

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
12 red onion, sliced
6 red grape tomatoes, halved
4 garlic cloves, minced
12 jalapeno, minced
12 lime, juice of
3 tablespoons red wine vinegar
½ cup olive oil
½ cup finely chopped fresh parsley leaves
½ cup finely chopped cilantro leaf
1 teaspoon kosher salt

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.

873

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 (8 ounce) filet mignon steaks, kosher salt, fresh coarse ground black pepper, 2 tablespoons olive oil, and more.

Yes, Latin-American Filet Mignon With Avocado and Jicama Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Latin-American Filet Mignon With Avocado and Jicama Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions