Pan Seared Filet with Roasted Tomatillo Guacamole

Pan Seared Filet with Roasted Tomatillo Guacamole

Searing your steak and vegetables together gives your meal amazing flavor!


2 tbsp. vegetable oil

2 bacon wrapped filets, 6 oz each (170gr each)

Salt, pepper or your favorite seasoning blend

1 whole large onion, cut into large wedges

2 whole chile serrano

3 whole tomatillo, husk removed and washed well

1 clove garlic

1 tsp. sea salt (1gr)

1/2 tsp whole black pepper (1 gr)

1 large, or 2 medium avocados, ripe and soft

6-8 corn tortillas, warmed


Add the vegetable oil to a large cast iron or stainless steel skillet. Season your steaks with salt, pepper, or your favorite seasoning blend. Heat the skillet to about 350°F (170°C) and then add the steaks, onions, chiles and tomatillos. Brown the vegetables alongside the steaks. Each steak should cook for approximately 4 minutes on each side, until you reach the desired level of doneness. The vegetable may brown more quickly, so you can remove them once they are well browned. Once the steaks are cooked, remove them from the pan along with the onions to a warmed serving platter.

Meanwhile, as the steaks cook, you can prepare the guacamole. In a molcajete, or mortar and pestle, grind the garlic, salt and pepper into a paste.* Add the roasted chiles and tomatillos from your searing pan, and continue to grind into a paste. In a separate bowl, mash the ripe avocados until it has few lumps, then add to the chile-tomatillo paste. Fold and stir to combine well.

Serve the seared filets and onions alongside the guacamole and warmed tortillas


*If you don’t have a molcajete, or a mortar and pestle, you can simply used ground spices. A small electric mini-chopper will work for making a puree of the pan roasted chiles and tomatillos. Try not to touch the chiles while making the paste as they can irritate your hands and eyes.