Beef Filet Ceviche Platter
Something new to wow your guests; a simple chilled steak dish that comes together oh-so-quickly touched with fresh limes, fresh herbs and colorful veggies.- Prep Time 15 minutes
- Cook Time 5 minutes
Ingredients
For the Beef:
2 beef filets, room temperature
Kosher salt and fresh ground pepper
For the Marinade
(this will make enough for marinating the veggies and drizzling on the meat):
Whisk Together:
Juice of two limes
2 tsp good mustard (I use Maille)
6 T excellent olive oil
Kosher Salt and fresh ground pepper
For the Vegetables:
Into a Glass Dish:
5 small grape/cherry tomatoes, quartered
½ yellow or orange bell pepper, diced
2 jalapenos, halved, seeded and very thinly sliced
2 T red onion, small dice
2 T cilantro, minced finely
2 avocados (don’t do anything with them just yet)
Directions:
-
Pour half of the marinade over the veggies and toss, set aside.
-
Peel, halve and slice thinly two avocados, carefully tossing them in
2 T of marinade, set aside. - In a saute pan or on a grill, sear the filets just until browned on all sides, 1-2 minutes each side and the edges. You want the center red, barely touched by the heat.
- Pop in fridge to cool down and make them easier to slice.
-
When ready to arrange platter:
Thinly slice the filet and fan on sides of plate. -
Spoon your veggies down the center, and arrange your sliced avocados on either end of the plate.
-
Brush the marinade over the beef, sprinkle with clilantro and serve.
