Filets mignons with orange and avocado salad
1 large, navel variety
California (Hass) avocado
1 small, small, ripe, halved, pitted, peeled and diced
1 medium, thinly sliced
Uncooked bell pepper(s)
¼ cup(s), red variety, diced
2 Tbsp, chopped
Uncooked lean and trimmed beef filet mignon
1 pound(s), 4 (1/4-pound) filets
- 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.
- 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.
- Serving size: 1 filet and ½ cup salad