Mature Filet

Using a sharp knife, lay the meat out like a blanket (a large filet) on a clean surface

Sprinkle with coarse salt

Place a glass or ceramic bowl over the meat and let it rest overnight

At night, beat the filet to remove excess salt and store it in the refrigerator

The next day, take it out of the refrigerator

Put it back in the refrigerator at night

The following day, rinse the meat thoroughly under running water to remove any remaining salt

Douse with water and let it marinate

If necessary, change the water to desalinate it well

Only put it back in the refrigerator at night

The next morning, wash the meat, pat it dry with a cloth, and cut it into thin strips

In a large skillet or frying pan, heat 1/2 cup of butter over medium heat

When melted and hot, add the meat and brown it, stirring constantly until it loses its pink color

Use a slotted spoon to remove the meat and set it aside

Return the skillet to the heat, melt more butter if needed, and add 1/3 of the meat

Fry until golden brown, then remove and set aside

Repeat this process two more times with the remaining meat

Remove the fat and reserve

In the same skillet, melt more butter if needed and sauté the onions until caramelized

Pulse the avocado in a food processor until it forms a coarse paste

Add the avocado to the skillet with the onions, cover, and cook until tender

Season with salt

When serving, place the avocado in the center of a serving dish and surround it with the warm meat and reserved fat sauce

556 calories per serving