Seared Beef With Tomato-avocado Salsa

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 large plum tomatoes, seeded and chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup avocado, diced
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh cilantro, chopped (i omit this, not into cilantro)
• 3/4 teaspoon salt
• 1 (1 lb) beef tenderloin, trimmed
• 2 teaspoons extra virgin olive oil
• 1 pablano chili pepper, seeded and cut into thin strips (wear gloves to prevent irritation)

Recipe

• 1 to make the salsa, combine the tomatoes, onion, avocado, 1 tablespoon of the lime juice, cilantro, and 1/4 teaspoon of the salt in a serving bowl. set aside.
• 2 cut the beef tenderloin lengthwise (with the grain) into 4 thick slices. place each slice between 2 sheets of plastic wrap and pound with a meat mallet to 1/4 inch thicknes. rub the beef with the remaining lime juice and 1/2 teaspoon salt.
• 3 heat the oil in a large nonstick skillet set over medium-high heat. add the beef and cook until browned and cooked to your liking, about 3-4 minutes on each side. transfer the beef to a plate, cover with tin foil to keep warm. add the pablano pepper, if using, to the skillet and cook, stirring occasionally, until softened, 2-3 minutes. place each piece of beef on a plate and top with one-fourth of the poblano pepper. serve topped with the salsa.