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Filet Mignon with Avocado and Mole Sauce

Filet Mignon with Avocado and Mole Sauce
Recipe Date:
May 1, 2019
Serving Size:
Cook Time:
Imperial (US)
This is an elegant and quick romantic dinner for two. Wonderful served with a mole sauce, avocado and topped with cotija cheese. In Texas, every cook has his or her own closely guarded recipe for the Mexican chocolate-and-chile sauce called mole, invariably making it for the holidays and other special occasions. "I've sampled mole from El Paso to Matamoros," says Louis Lambert. "It has taken me many years and many attempts to perfect my own version." He serves his mole, which has a delicious smoky flavor, with hearty cuts of grilled beef like porterhouse or the grilled strip steaks here.
  • 2 4 Ounce Filet Mignon Steaks
  • 1/2 tsp Freshly Ground Black Pepper to Taste
  • 1 Pinch of Salt to Taste
  • 1/4 cup Fresh Avocado
  • 1/2 cup Mole Sauce
  1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned.
  3. Reduce heat to medium-low, cut avocados.
  4. Cover, and cook for 4 minutes on each side, add mole sauce when you turn the meat over.
  5. Remove steaks to two warmed plates, spoon two tablespoons of cojita cheese over each, and serve immediately.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.