Seared Beef Filet with Black Beans, Avocado, and Green Chile Salsa - extra-virgin olive oil

Method

• Heat the olive oil, garlic, and a pinch of kosher salt in a medium saucepan over medium-high heat and saute for about 1 1/2 minutes, until the garlic is soft and fragrant, stirring constantly so the garlic doesn't brown.
• Turn the heat up to high, add the salsa, and cook for about 2 minutes to warm it through, stirring often to keep the salsa from scorching.
• Add the black beans, reduce the heat to low, and cook for 3 to 4 minutes to warm the beans through and meld the flavors.
• Turn off the heat and stir in the cilantro.
• Season both sides of each steak with the kosher salt and freshly ground black pepper.
• Heat the canola oil in a large skillet over high heat for 2 to 3 minutes, until the oil's almost smoking (you will begin to smell the oil at this point).
• Place the steaks in the skillet and sear them on one side for 2 minutes if you want them medium-rare, 4 minutes for medium.
• Flip the steaks, turn off the heat, and let them sit in the skillet until the skillet goes quiet, about 3 minutes.
• Spoon the black beans onto four plates, dividing them evenly.
• Place the beef filets first-cooked side up on top of the beans.
• Halve the avocado, remove the pit, and cut each half crosswise into quarters.
• (If you're using tiny avocados, cut each avocado in half.)
• Remove and discard the peel and place one quarter on each filet.
• Drizzle the avocado with the high-quality olive oil, a few drops of lime juice, sea salt, and freshly ground black pepper.
• Top with a sprig of cilantro.