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    Nutrition Info . . .

    MineralsNatrium, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 perfectly ripe Haas avocado

    2. 2 each first quality filet mignons,

    3. 6 to 8 ounces each 1 teaspoon very good coarse sea salt (Fleur de Sel)

    4. 2 tablespoons very high quality extra virgin olive oil

    5. A few cilantro sprigs for

    Instructions Jump to Ingredients ↑

    1. To prepare:

    2. 1.Split the avocado in half, remove the seed. Using a sharp paring knife, make very fine, shallow lengthwise slits through the avocado skin. Peel away the skin and cut the meat of the avocado into 1/4 inch think lengthwise slices. Reserve, drizzle a splash of lime juice over the fruit.

    3. Season the filet mignons with salt and freshly ground black pepper. Lightly flatten each filet with your hand.

    4. In a saut pan over very high heat, coat the pan with a film of oil. When the oil begins to smoke, place the filet in the pan and sear both sides until nicely brown but very rare, about 2 minutes on each side. Transfer the filets to an ovenproof pan fitted with a roasting rack. Can be done ahead of time up to this point.

    5. Preheat the oven to 350 degree F. When ready to serve, cook the filets in the oven for 15 to 20 minutes for medium rare or according to personal preference.

    6. To serve, place a filet mignon in the center of each warm dinner plate. Gently lay a few slices of avocado over each filet. Sprinkle with sea salt and drizzle olive oil over the whole affair. Garnish with cilantro sprigs.

    7. Serve Cilantro and Serrano Chile Rice on the side.

    8. 'The unique piquant flavors of cilantro and serrano chile pepper, the staples of "Cowboy Cuisine" dress up the aromatic rice with a little spicy surprise, the perfect accompaniment for filet and avocado


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