Seared Beef Filet with Black Beans, Avocado, and Green Chile Salsa

This is another go-to recipe for dinner, borrowed from Twist of the Wrist from Nancy Silverton. Whole thing takes 30 minutes, more like 15 when you done it a couple of times. You can use any cut of beef you like (I pick up whatever looks good). The salsa adds all the flavor you need (onion, garlic, jalapeno) and stands up nicely with the steak.



Ingredients
1/4 cup of Extra Virgin Olive Oil
2 large garlic cloves
2 teaspoons kosher salt plus extra for seasoning
1 cup green chile sauce (Frontera Tomatillo Salsa is my fave)
1 15-ounce can black beans, rinsed and drained (about 1 1/2 cups)
1/4 cup of fresh cilantro leaves
4 6-ounce beef filets (about3/4 inch thick)
Freshly ground black pepper
1/4 cup canola oil (or other neutral flavored oil)
1 ripe Hass Avocado

Extra Virgin Olive Oil for Drizzling
Lime, for squeezing over the Avocado
Sea Salt

Heat the the olive oil, garlic and pinch of kosher salt in a medium saucepan over medium-high heat and saute for about 1 1/2 minutes, until the garlic is soft and fragrant, stirring constantly so the garlic doesn't brown. Turn the heat up to high, add salsa, and cook for about 2 more minutes to warm through, stirring often to keep the salsa from scorching. Add the black beans, reduce the heat to low, and cook for 3-4 minutes to warm the beans through and meld the flavors. Turn off the heat, stir in the cilantro.

Season both sides of each steak with kosher salt and freshly ground black pepper. Heat the canola oil in a large cast iron skillet over high heat for 2-3 minutes until the oil's almost smoking (you will begin to smell the oil at this point). Place the steaks in the skillet and cook them on one side for 2 minutes if you want them medium-rare, 4 minutes for medium. flip the steaks, turn off the heat and let them sit in the skillet until the skillet goes quiet, about 3 minutes.

Spoon the black beans onto four plates, dividing them evenly. Place the beef filets first-cooked side up on top of the beans. Have the avocado, remove the pit, and cut each half crosswise into quarters (if your using small avocados, cut each avocado in half.) Remove and discard the peel and place one quarter on each filet. Drizzle the avocado with high quality olive oil, few drops of lime juice, sea salt, and freshly ground pepper. Top with a sprig of cilantro.