Filet Mignon with Mezcal-Agave Glaze and Cactus Pear Pico de Gallo

Filet Mignon with Mezcal-Agave Glaze and Cactus Pear Pico de Gallo ingredients

• 2 (6 oz) filet mignon steaks
• 1 tbsp olive oil
• to taste salt
• to taste freshly ground black pepper
• 2 tbsp mezcal
• 2 tbsp agave nectar
• 1 tbsp lime juice
• 1/2 tsp (or a pinch of smoke chipotle powder
• 1/4 tsp salt
• 2 peeled and finely diced ripe cactus pears (tunas)
• 1/4 cup, finely diced red onion
• 1/4 cup chopped cilantro
• 1 deseeded and minced small serrano or jalapeño pepper
• 1 tbsp lime juice
• Pinch salt

How to make Filet Mignon with Mezcal-Agave Glaze and Cactus Pear Pico de Gallo

1. Prepare Cactus Pear Pico de Gallo: In a medium bowl, combine the 2 ripe cactus pears (tunas), 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 small serrano or jalapeño pepper, and 1 tbsp lime juice. Gently toss to combine. Season with a pinch of salt to taste. Cover and refrigerate until serving to allow flavors to meld.
2. Make the Mezcal-Agave Glaze: In a small saucepan, combine the 2 tbsp mezcal, 2 tbsp agave nectar, 1 tbsp lime juice, 1/2 tsp chipotle powder, and 1/4 tsp salt. Bring the mixture to a gentle simmer over medium-low heat. Cook for 3-5 minutes, stirring occasionally, until the glaze has slightly thickened and reduced to a syrupy consistency. Remove from heat and set aside.
3. Prepare the Filet Mignon: Pat the 2 filet mignon steaks thoroughly dry with paper towels to ensure a good sear. Season generously on all sides with salt and freshly ground black pepper.
4. Sear the Filet Mignon: Heat 1 tbsp olive oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until it begins to shimmer and lightly smoke. Carefully place the seasoned filets into the hot skillet.
5. Cook the Filet: Sear the filets for 3-4 minutes per side for medium-rare, or longer for your desired doneness, turning only once with tongs. For a more even cook, you can finish them in a preheated 400°F (200°C) oven for 5-8 minutes after searing.
6. Glaze the Filet: During the last minute of cooking the filets, or just after removing them from the heat, brush the Mezcal-Agave Glaze liberally over both sides of the steaks. Allow the glaze to set for a few seconds.
7. Rest and Serve: Transfer the glazed filets to a cutting board and let them rest for 5-7 minutes before slicing. This allows the juices to redistribute and keeps the steak tender.
8. Slice each filet into thick medallions if desired, or serve whole. Arrange the filet mignon on serving plates. Spoon a generous amount of the chilled Cactus Pear Pico de Gallo alongside or over the steak. Serve immediately.

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