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Filet Mignon Chilaquiles with Avocado Relish and Pico De Gallo

02

Jan
2015

Filet Mignon Chilaquiles with Avocado Relish and Pico De Gallo

On 02, Jan 2015 | In | By admin

Put a spin on your traditional meat and egg dish. Top it off with salsa, avocado relish, and pico de gallo to bring out the taste of summer!

 

Tortilla chips

Sunny side up egg: 1 per person

Sour cream

Micro cilantro

 

Fillet Mignon

beef tenderloin tail cut in ½ cubes

¼ red onion (finely diced)

1 ½ tbsp. chili powder

¾ tbsp. Cumin powder

½ cup tomato juice

½ jalapeno (seeded and finely diced)

salt and pepper to taste

* In a hot pot, add a tbsp. of olive oil and sauté filet until cooked. Add remaining ingredients and simmer for 10 minutes. Adjust seasoning.

 

Salsa

4 tomatoes (cored and quartered)

5 jalapenos (seeded and diced fine)

1 red onion (diced)

1 tbsp. olive oil

salt and pepper to taste

*In a hot pan, add olive oil, onion and jalapeno. Cook for 3-5 minutes over medium-high heat until roasted. Stir occasionally. Add tomatoes and cook until soft. Place all ingredients including cilantro into a food processor and blend until smooth.

 

Avocado Relish

1 cup red onion (finely diced)

2 cup tomatoes

1 ½ cup diced avocado

2 tbsp. lemon juice

1 tbsp. olive oil

salt and pepper to taste

 

Pico De Gallo

1 ½ tomato (small diced)

4 tbsp. cilantro (finely chopped)

4 tbsp. green onion (minced)

2-4 shakes of tobacco

pinch of salt

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