Filet Chicharrón Recipe

Bring steaks to temperature

Remove the filet mignons from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels.

Season both sides of each steak generously with kosher salt and freshly ground black pepper (use the amounts listed).

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add neutral oil and swirl to coat.

Sear the steaks: add steaks to the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Add butter, thyme sprigs and smashed garlic to the pan. Tilt the pan and spoon the melted butter over the steaks (baste) for 1–2 minutes while cooking to desired doneness: for medium-rare target an internal temperature of 125–130°F (about 3–4 minutes total per side depending on thickness). Use a thermometer for accuracy.

Transfer steaks to a cutting board and loosely tent with foil. Rest for 6–8 minutes before slicing to allow juices to redistribute.

Halve and pit the avocados. Scoop flesh into a medium bowl and mash to your preferred texture (slightly chunky is recommended) using a fork or potato masher.

Add finely minced red onion, diced tomato, chopped cilantro, lime juice, minced jalapeño/serrano (if using), kosher salt and black pepper. Gently fold to combine, taste and adjust seasoning with additional salt or lime as needed.

Cover tightly with plastic wrap pressed onto the surface of the guacamole to prevent browning until ready to serve. Keep at room temperature if serving within 30 minutes, otherwise refrigerate.

Combine the chopped chile güero, serrano chile, packed cilantro leaves, sour cream, crema (or extra sour cream), lime juice and kosher salt in a blender or food processor.

Pulse or blend until smooth and bright green. If the crema is too thick, add cold water 1 teaspoon at a time to reach a pourable drizzling consistency.

Taste and adjust salt or lime. Transfer to a squeeze bottle or small bowl and refrigerate until plating.

Place pork rinds in a resealable bag and crush coarsely with a rolling pin or the bottom of a heavy pan until you have a mix of crumbs and small pieces roughly rice- to pea-sized.

Toss the crushed pork rinds with olive oil, smoked paprika and fine sea salt in a small bowl until evenly coated. This step adds flavor and helps them crisp slightly if you warm them briefly.

Optional warming: spread the seasoned pork rind pieces on a baking sheet and warm in a 350°F (175°C) oven 3–4 minutes until fragrant — do not overbake or they will burn. Let cool slightly.

Slice each rested filet mignon against the grain into 1/2-inch thick medallions.

On each plate, place 2–3 heaping tablespoons of classic guacamole slightly off-center. Fan 3–4 slices of filet next to the guacamole.

Drizzle chile güero & serrano cilantro crema over the steak slices and a light ribbon across the guacamole. Sprinkle the crushed chicharrón mixture over the steak and guacamole for crunch.

Garnish with micro cilantro or a few cilantro leaves and serve with lime wedges alongside. Serve immediately.