Filet Mignon a la Plancha con Calabacitas con Elote y Queso Fresco

Filet Mignon a la Plancha con Calabacitas con Elote y Queso Fresco ingredients

• 4 6 oz filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 2 zucchini, medium, diced
• 1.5 cups corn kernels (fresh or frozen)
• 0.5 cup white onion, finely diced
• 2 garlic cloves, minced
• 1 roma tomato, diced
• 0.25 cup fresh cilantro, chopped
• 1 tbsp vegetable oil
• to taste salt and pepper
• 0.5 cup queso fresco, crumbled
• 1 tbsp fresh cilantro, extra for garnish

How to make Filet Mignon a la Plancha con Calabacitas con Elote y Queso Fresco

1. Prepare the Calabacitas con Elote first: Heat 1 tbsp vegetable oil in a large skillet or comal over medium heat. Add 0.5 cup finely diced white onion and cook for 3-4 minutes until softened.
2. Add 2 minced garlic cloves to the skillet and cook for another minute until fragrant. Be careful not to let the garlic brown.
3. Stir in the 2 diced zucchini and 1 diced roma tomato. Cook for 5-7 minutes, stirring occasionally, until the zucchini starts to soften.
4. Add 1.5 cups corn kernels to the skillet and continue to cook for 3-5 minutes, until the corn is tender-crisp. Season generously with salt and pepper to taste.
5. Stir in 0.25 cup chopped fresh cilantro. Remove the calabacitas con elote from the heat and set aside, keeping warm.
6. Preheat a heavy skillet or cast-iron griddle (plancha) over medium-high heat until very hot, about 5 minutes. While it heats, pat the 4 filet mignon steaks dry with paper towels and season generously with 1 tsp kosher salt and 0.5 tsp black pepper on all sides.
7. Add 2 tbsp olive oil to the hot skillet, ensuring it coats the bottom. Carefully place the seasoned filets on the hot surface.
8. Sear the filets for 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium doneness. Use a meat thermometer to check internal temperature: 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium.
9. Remove the filets from the skillet and transfer them to a cutting board. Let them rest for 5-7 minutes, loosely tented with foil, allowing the juices to redistribute for maximum tenderness and flavor.
10. Slice each rested filet into thick medallions, if desired. Serve immediately with a generous portion of the warm Calabacitas con Elote alongside. Garnish the dish with 0.5 cup crumbled queso fresco and an extra sprinkle of fresh cilantro.

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