Seared Beef With Tomato-Avocado Salsa

• 2 large plum tomatoes, seeded and chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup avocado, diced
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh cilantro, chopped (I omit this, not into cilantro)
• 3/4 teaspoon salt
• 1 (1 lb) beef tenderloin, trimmed
• 2 teaspoons extra virgin olive oil
• 1 pablano chili pepper, seeded and cut into thin strips (wear gloves to prevent irritation)

1. To make the salsa, combine the tomatoes, onion, avocado, 1 tablespoon of the lime juice, cilantro, and 1/4 teaspoon of the salt in a serving bowl. Set aside.
2. Cut the beef tenderloin lengthwise (with the grain) into 4 thick slices. Place each slice between 2 sheets of plastic wrap and pound with a meat mallet to 1/4 inch thicknes. Rub the beef with the remaining lime juice and 1/2 teaspoon salt.
3. Heat the oil in a large nonstick skillet set over medium-high heat. Add the beef and cook until browned and cooked to your liking, about 3-4 minutes on each side. Transfer the beef to a plate, cover with tin foil to keep warm. Add the pablano pepper, if using, to the skillet and cook, stirring occasionally, until softened, 2-3 minutes. Place each piece of beef on a plate and top with one-fourth of the poblano pepper. Serve topped with the salsa.

tomatoes, red onion, avocado, lime juice, fresh cilantro, salt, beef tenderloin, extra virgin olive oil, chili pepper

Taken from www.food.com/recipe/seared-beef-with-tomato-avocado-salsa-371092 (may not work)