Filet of beef with tomato-bean salsa
Canned white beans
15½ oz, rinsed and drained
2 medium, seeded and chopped
1 average, peeled and chopped
Uncooked red onion(s)
¼ cup(s), sliced, finely chopped
¼ cup(s), sliced, diced
2 Tbsp, fresh, chopped
Uncooked trimmed beef tenderloin
1 pound(s), trimmed
Unsweetened lime juice
- To make the salsa, toss together the beans, tomatoes, cucumber, onion, avocado, basil, vinegar, and 1/4 teaspoon of the salt in a serving bowl.
- Cut the beef lengthwise (with the grain) into 4 thick slices. Place each slice between 2 pieces of plastic wrap and pound with a meat mallet or the bottom of a heavy saucepan to 1⁄4-inch thickness. Sprinkle the slices with the lime juice and the remaining 1⁄2 teaspoon salt.
- Heat the oil in a large nonstick skillet set over medium-high heat. Add the beef and cook until browned and cooked through, about 3 minutes on each side. Serve with the salsa. Yields 1 slice beef and about 1 cup salsa per serving.