RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5328
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| Recipe Name: |
Latin-American Filet Mignon with Avocado and Jicama Salsa - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Spanish |
Kosher for Passover: |
No |
| Preparation Time: |
50.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
2.33
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
0.5 Large onion, red sliced
3 Tablespoons vinegar, red wine
0.5 Cup oil, olive
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Directions:
Preheat oven to 450 degrees. 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.
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.
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. |
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| Nutrition per Serving: |
| Calories: |
1035 |
Total Carbs: |
22.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
152.0 |
Fat: |
81.8 |
Protein: |
51.05 |
| Fiber: |
2.60 |
Sodium: |
124.00 |
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