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Latin-American Filet Mignon with Avocado and Jicama Salsa Recipe

Latin-American Filet Mignon with Avocado and Jicama Salsa

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

Showing 21-30 of 36

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  • on December 21, 2005

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    This is great and easy. Be sure to make the salsa as the flavor combination is dynamite! for the lady in NY that was not familiar with jicama, it is a Mexcian/Latin root vegetable (or at least looks like one Very light and naturally sweet. Once peeled, it reminds me of water chestnuts (but better. Taste is very nice, crisp and light. (Weight Watchers uses this a lot in salads My regular grocery store always has it but I live in Arizona with a large Hispanic population. Don't leave it out--it's very nice and if your regular store does not carry it, go to a Mexican/Brazilian/or Latin store--I know NY has lots of them!

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  • on September 17, 2005

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    I served this filet mignon with fresh corn/cob, a green salad & Cooking Light's Gratin Dauphinois (scalloped potatoes w/ cheese. It was the best meal ever. I cooked the steak exactly as directed & it was the best I ever had or cooked. I didn't make the salsa as I don't even know what Jicama is.

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  • on September 06, 2005

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    The technique Tyler uses to cook the Filet is perfect and works every time. Absolutely wonderful recipe!

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  • on September 03, 2005

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    This recipe rocks with tender filet mignon combined with the amazing flavors of the chimchurri and avocado salsa! By far, my family's favorite meal..... thanks Tyler!

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  • on September 03, 2005

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    Wonderful Flavors, only used 3 garlic cloves. Great weekend meal for two!!

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  • on August 28, 2005

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    THIS RECIPE IS VERY EASY TO FOLLOW AND SO DELICIOUS. I GRILL THE STEAK INSTEAD AND IT IS ALWAYS VERY FLAVORFUL.

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  • on June 06, 2005

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    It's as easy as Tyler says!! I made steak for the first time in my life and I love that I don't need to start up a grill to do it! Tasted great! Be generous with the salt and pepper!! Baked in the oven at 450 for 8-10 minutes and the steak came out pink inside and brown all over. Just perfect!!

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  • on April 11, 2005

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    This recipe was fantastic. The salsa makes plenty, you could easily have two or three more steaks. The only modification I made was using canned tomitilla's since the fresh didn't look that good.

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  • on March 19, 2005

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    Fantastic and easy to make receipe. My family could not believe I made this gourmet dish! Thanks, Food Network..
    Nadia Valdes

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  • on March 13, 2005

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    I only made the filet mignon, but it was delicious. A little too rare for my husband, but just perfect for me.

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