Filets mignons with orange and avocado salad

Total Time
18 min
6 min
12 min
This south-of-the-border beef recipe comes together in a flash and requires nearly no clean up beyond the skillet it's cooked in. Tender filets are crusted with black pepper and smoky, earthy ground cumin before getting a quick pan sear to seal in their juices. Pat the steaks dry before seasoning them, and press the spices into the meat before cooking. This will help to achieve a nice browned exterior and warm, juicy center. The chopped avocado and herbed salsa offers an original topping. Make extra and serve it on grilled fish or chicken, or tossed with steamed corn.



1 large, navel variety

California (Hass) avocado

1 small, small, ripe, halved, pitted, peeled and diced


1 medium, thinly sliced

Bell pepper

¼ cup(s), red variety, diced


2 Tbsp, chopped

Table salt

1 pinch(es)

Table salt

½ tsp

Cayenne pepper

1 pinch(es)

Uncooked lean and trimmed beef filet mignon

1 pound(s), 4 (1/4-pound) filets

Ground cumin

¾ tsp

Black pepper

¼ tsp

Canola oil

1 tsp


  1. To make salad, grate 1 teaspoon zest from orange and place in medium bowl. With sharp knife, peel orange, removing all white pith. Chop orange, removing any seeds. Add orange to bowl. Add avocado, scallion, bell pepper, basil, pinch salt, and cayenne and toss to combine.
  2. Sprinkle steak with remaining ½ teaspoon salt, cumin, and black pepper. Heat oil in large heavy skillet over medium-high heat. Place steaks in skillet and cook, turning once, until instant read thermometer inserted into side of steaks registers 145°F, about 6 minutes. Serve steaks with salad.
  3. Serving size: 1 filet and ½ cup salad


To use leftover basil, toss the whole basil leaves into a green salad for a fresh burst of herb flavor.