Boliche

Directions

1. 1
   Slice a deep notch into the center of each filet, about 2-inches wide.
2. 2
   Insert a piece of chorizo into each beef filet.
3. 3
   Rub 1 tablespoon olive oil into the filets and season with salt, and pepper.
4. 4
   In a large saute pan over high heat, brown the beef until a crust is formed and the beef is cooked to medium-rare or 145 degrees F, about 4 minutes per side.
5. 5
   Remove the beef from the pan, and deglaze the pan with beef stock scraping up the bits from the bottom of the pan.
6. 6
   Turn off the heat.
7. 7
   In another saute pan, heat 1 tablespoon of olive oil, and add the pepper, onion, garlic, and cumin.
8. 8
   Cook the mixture for 2 minutes, stirring occasionally.
9. 9
   Add the tomato sauce, potato, and roasted peppers, and simmer until the potatoes are tender.
10. 10
    Divide the potato mixture among 4 plates.
11. 11
    Slice each filet and place on top.
12. 12
    Top each filet with some of the beef stock and garnish with chopped cilantro, chopped tomato, lime wedges, and avocado slices.