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

Serves: 4


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit