Seared Beef With Tomato-Avocado Salsa - cooking recipe

Ingredients

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)

Preparation

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.
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.
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.