Cast Iron California Avocado and Peppercorn Filet Mignon with Broken Chipotle Vinaigrette

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Nutritional Highlights (per serving)

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45 g
Total Fat
34 g
Total Carbs
42 g
110 mg
 Cast Iron California Avocado and Peppercorn Filet Mignon Image

This unique entrée takes a fresh spin on a turf classic, using a cast iron cooking technique to add a hint of smokiness to the California Avocado, complemented by the subtly sweet and spicy flavors of the chipotle vinaigrette.


Serves: 4
  (6-oz) filet mignon steaks
  (7-oz) can chipotle in adobo sauce
  medium limes
1/4  cup  agave nectar
Tbsp.  extra virgin olive oil
Tbsp.  pink peppercorn
Tbsp.  sea salt flakes, divided
Tbsp.  avocado oil
  ripe, Fresh California Avocados, cut in half and seeded
tsp.  toasted white sesame seeds, for garnish
1/2  bunch  cilantro, for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Remove the filet steaks from the refrigerator and set aside.
  2. To prepare the chipotle vinaigrette, place the entire contents of the can of chipotle into a blender. Zest 1/3 of the limes then add its juice and zest into the blender with the agave. Run the blender on medium until smooth. Pour the chipotle mixture into a small bowl and gently fold in olive oil. This creates a broken vinaigrette.
  3. Heat a cast iron pan (a thick sauté pan will also work) over medium high heat.
  4. Season steaks on both sides with the pink peppercorn and about 2/3 of the sea salt.
  5. When the pan is hot, add the avocado oil and sear the steaks on both sides – about 3-5 minutes per side for medium rare (an internal temperature of 135° F). Remove the steaks and set aside.
  6. Gently remove avocado peels.
  7. While the steaks rest, turn the stove to high heat and place the avocado halves in the cast iron pan flat side down. Sear for 2-3 minutes until charred. Cut each avocado half into thirds. Set aside.
  8. To finish, slice each filet against the grain on a bias (at a diagonal), and place on a plate. Arrange the avocado wedges around each steak and drizzle chipotle vinaigrette on top of everything.
  9. Garnish steaks and charred avocado wedges with the toasted sesame seeds, cilantro leaves, the remaining sea salt and zest from the remaining limes. Cut the limes into wedges and serve on the side.

Serving Suggestion: Before serving, squeeze a bit of lime juice for an added zest. For those who prefer less spice, serve the chipotle vinaigrette on the side.

Beverage Pairing: The flavor of the peppercorn and chipotle vinaigrette will pair nicely with a glass of Pinot Noir.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 700
Total Fat 45 g
Trans Fat 0 g
Saturated Fat 9 g
Monounsaturated Fat 21 g
Polyunsaturated Fat 4.5 g
Total Carbs 34 g
Dietary Fiber 9 g
Total Sugar 17 g
Protein 42 g
Cholesterol 110 mg
Sodium 340 mg
Potassium 1231 mg

Vitamin A 55 mcg; Vitamin C 25 mg; Calcium 94 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 138 mcg; Omega 3 Fatty Acid 0.24 g.

% Daily Value*: Vitamin A 6%; Vitamin C 30%; Calcium 8%; Iron 20 %; Vitamin D 0%.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Chef Brian Malarkey

Chef Brian Malarkey has created 15 wildly successful restaurants across the United States. He serves as the Partner of nine other concepts in Southern California, including Herb & Wood, Herb & Eatery, Herb & Sea, Animae, NIMA Café, and Herb & Ranch. He was the founding executive chef/partner of Searsucker and Herringbone restaurants, which sold majority stake to Hakkasan Group in 2014. Under his guidance, the brands expanded both across the country and internationally to 10 locations. Brian was a finalist on Bravo’s Top Chef All-Stars and past Top Chef contestant. He also appears regularly on Guy’s Grocery Games, the Today Show, and Good Morning America.

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