Beef Filet Ceviche Platter

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:

  1. Pour half of the marinade over the veggies and toss, set aside.

  2. Peel, halve and slice thinly two avocados, carefully tossing them in

    2 T of marinade, set aside.
  3. 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.
  4. Pop in fridge to cool down and make them easier to slice.

  5. When ready to arrange platter:
    Thinly slice the filet and fan on sides of plate.

  6. Spoon your veggies down the center, and arrange your sliced avocados on either end of the plate.

  7. Brush the marinade over the beef, sprinkle with clilantro and serve.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen

 

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