Prep 20 mins
Cook 1 hr 30 mins
This is a recipe from Tyler Florence, from Food 911. Cooking time is actually less as thi includes time for chimichurri to sit.
- 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
- 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.