Adobo Filet Mignon

There are many variations of the Latin seasoning known as adobo. Chef Susser's version includes fresh herbs and ginger, ground in a mortar and pestle.

Yield: 4 Servings

Ingredients

4 cloves garlic, peeled
1 teaspoon rock salt
1 teaspoon whole black peppercorns
1 teaspoon minced fresh ginger
2 teaspoons fresh oregano, chopped
4 teaspoons fresh cilantro, chopped
4 Tablespoons olive oil
4 (6-ounce) filet mignons

Method

Using a food processor or mortar and pestle, pound garlic, salt, peppercorns, ginger, oregano, and cilantro into a paste. Slowly drizzle in 2 Tablespoons of olive oil until well incorporated. Rub this adobo paste into the filets, cover and refrigerate for 2 hours.

In a heavy-bottomed skillet, warm remaining olive oil over medium high heat. Place filets in the pan and sear the first side for about 2-3 minutes, until well browned. Turn meat and sear the second side for another 2-3 minutes. Continue to pan roast filets over medium heat for a total time of 6-8 minutes for medium doneness. Remove steaks from pan and allow to rest about 5 minutes. Serve filets on warmed plates.

Serving Suggestion

Pair with Lagar Alto Tempranillo 2007.

Estimated Prep Time: 10 minutes (plus 2 hours for marinating)
Estimated Cooking Time: 10 minutes