Latin American Filet Mignon With Avocado And Jicama Salsa Food

PLANTAIN CHIPS WITH JICAMA AND AVOCADO SALSA

Steps:

• Combine first 5 ingredients in medium bowl; gently stir in avocados.
• Heat oil in medium skillet on medium heat. Add plantains; cook 3 min. or until tender and evenly browned, turning after 1-1/2 min. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. (See tip.)
• Return plantains, 6 at a time, to skillet; cook 1 min. on each side or until each is golden brown on both sides. Remove from skillet; drain on paper towel-covered plate. Cover to keep warm. Repeat with remaining plantains.
• Sprinkle plantain chips with cheese. Serve with salsa.

LATIN-AMERICAN FILET MIGNON WITH AVOCADO AND JICAMA SALSA

Steps:

• 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.

LATIN-AMERICAN FILET MIGNON WITH AVOCADO AND JICAMA SALSA

Steps:

• 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 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 2 hours to allow the flavors to marry.