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Filet Mignon w/Avocado & Jicama Salsa

Source of Recipe

Diane~(mercyteapot), Food Network: Food 911


List of Ingredients

2 (8-ounce) Filet Mignon Steaks
Kosher salt
coarsely 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 Grape Tomatoes, halved


Recipe

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 & 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.

Chimichurri:
4 garlic cloves, minced
1/2 jalapeno, minced
1/2 lime, juiced
3 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped parsley leaves
1/2 cup finely chopped cilantro leaves
1 teaspoon kosher salt

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.

Yield: 2 to 4 servings Prep Time: 50 minutes Cook Time: 2 hours 20 minutes