Filet Mignon Marinado en Mezcal y Cítricos con Ensalada de Jícama y Toronja

Filet Mignon Marinado en Mezcal y Cítricos con Ensalada de Jícama y Toronja ingredients

• 4 6-oz filet mignon steaks
• 1/4 cup mezcal
• 2 tbsp fresh lime juice
• 2 tbsp fresh orange juice
• 1 tsp orange zest
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 cup jícama, peeled and julienned
• 1 medium red grapefruit, segmented
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 serrano pepper, thinly sliced (optional)
• 2 tbsp lime juice
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt

How to make Filet Mignon Marinado en Mezcal y Cítricos con Ensalada de Jícama y Toronja

1. Prepare the Mezcal-Citrus Marinade: In a shallow dish or resealable bag, combine 1/4 cup mezcal, 2 tbsp fresh lime juice, 2 tbsp fresh orange juice, 1 tsp orange zest, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add the 4 filet mignon steaks, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor, turning occasionally.
2. While the steaks marinate, prepare the Jícama and Grapefruit Salad: In a medium bowl, combine 1 cup julienned jícama, segments from 1 medium red grapefruit, 1/4 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, and 1/2 thinly sliced serrano pepper (if using).
3. For the salad dressing, whisk together 2 tbsp lime juice, 1 tbsp extra virgin olive oil, and 1/4 tsp salt. Pour the dressing over the jícama mixture and toss gently to combine. Set aside to allow the flavors to meld.
4. Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat for 5-7 minutes. Add 1 tbsp vegetable oil to the hot pan, ensuring it coats the bottom.
5. Remove the filet mignon steaks from the marinade, discarding any excess liquid, and pat them thoroughly dry with paper towels. This step is crucial for achieving a good sear.
6. Carefully place the dried steaks into the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or adjust time for desired doneness, turning once with tongs.
7. For a more even cook or thicker steaks, transfer the skillet to a preheated 400°F (200°C) oven and finish baking for an additional 5-8 minutes, or until the desired internal temperature is reached.
8. Remove the steaks from the pan and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-7 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
9. Slice each filet mignon steak into thick medallions against the grain, or serve whole if preferred.
10. To serve, arrange the sliced filet mignon on individual plates and spoon a generous portion of the Jícama and Grapefruit Salad alongside or on top of the steak. Serve immediately.

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