Matured Filet

Using a dull knife, on a smooth surface, open the meat like a blanket (one large piece)

Sprinkle with coarse salt

Put it in a glass bowl or a wooden box and let it rest overnight

The next night, beat the filet to release the salt and put it back in the refrigerator

The following day, take it out of the refrigerator

The next night, put it back in the refrigerator again

The following day, wash the meat well under running water to remove excess salt

Soak it in water

If necessary, change the water to desalt it thoroughly

Only at night, put it back in the refrigerator again

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

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

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

Using a slotted spoon, remove the meat and set it aside

Return the skillet to the heat, melt well, and add one-third of the meat

Fry until starting to brown, then remove and set aside

Repeat this process two more times with the remaining meat

Remove the juices and set them aside

Add the remaining butter to the skillet and sauté the onion

Cover and let it caramelize in low heat, stirring occasionally

Pulse the avocado in a processor until it becomes a coarse paste

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

Season with salt

When serving, place the avocado in the center of a platter and arrange the heated meat alongside with the reserved juices

556 calories per serving