Prep 30 mins
Cook 15 mins
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.
- 1 Hass avocado, ripe
- lime juice, freshly squeezed
- 2 filet mignon steaks, 1 to 2 inches thick (thicker is better)
- 1 teaspoon very coarse very good quality sea salt (Esprit du Sel recommended)
- black pepper, freshly and coarsely ground
- 2 tablespoons high-quality extra virgin olive oil
- fresh cilantro stem (to garnish)
- 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.
This is an utterly brilliant meal. Quick and simple, with the taste rewards far out-paying the work. My husband made "mmmm!" noises the whole time he was eating it, and he is not often that demonstrative!
I served it with roasted heirloom tomatoes cooked with olive oil and cilantro, and sauteed mushrooms. Both were very harmonious with the steaks.