adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips
0 Likes
Prep Time:
45 minutes
Cook Time:
70 minutes
Total Time:
125 minutes
Succulent pink steak with bell peppers, classic butter sauce, and an optional side of fresh guacamole and corn chips. Fusion of French and Latin flavors on a plate.
Ingredients:
  • 4 small avocados, peeled and mashed
  • 3 roma (plum) tomatoes, chopped
  • 1 large shallot, minced
  • 1 jalapeno pepper, minced
  • 0.5 lemon, juiced
  • 1 cup low-sodium chicken broth
  • 0.25 cup corn oil
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 (4 ounce) package button mushrooms, sliced thin
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon celery seed
  • 0.25 teaspoon freshly cracked black pepper
  • 2 tablespoons water
  • 3 tablespoons corn oil
  • 3 large shallots, sliced
  • 4 cloves garlic, smashed
  • 3.5 cups water
  • 2 tablespoons white wine vinegar
  • 0.25 cup cold unsalted butter, cut into 1/2-inch cubes
  • 0.5 teaspoon sea salt
  • 2 tablespoons olive oil
  • 4 (6 ounce) beef tenderloin fillets, room temperature
  • 1 (16 ounce) package corn chips
Instructions:
  • Combine the creamy avocado, juicy roma tomatoes, fragrant minced shallot, spicy jalapeno pepper, and tangy lemon juice in a bowl. Let it chill in the fridge to enhance the flavors.
  • Simmer the chicken stock in a small saucepan over medium-low heat until it reduces to about 1/2 cup.
  • In a skillet over medium heat, warm 1/4 cup of corn oil. Sauté the red and yellow bell peppers until tender, for about 5 to 7 minutes. Add mushrooms, season with coriander seeds, sea salt, and black pepper. Pour in reduced chicken stock and water. Cook until the liquid is absorbed, another 5 to 7 minutes. Drain on paper towels before serving.
  • In a saucepan, heat olive oil over medium heat. Sauté sliced shallots until softened for about 3 minutes. Stir in crushed garlic and cook for another 3 minutes. Add 3 1/2 cups water and bring to a boil; simmer until reduced to 1 cup. Strain mixture, return liquid to the pan over medium heat. Stir in white wine vinegar and boil until reduced to 1/4 cup. Whisk in chilled butter until melted. Keep warm before serving with steaks.
  • Place a cast-iron skillet over medium-high heat until hot. Heat oil in the skillet and cook steaks until firm yet reddish-pink and juicy in the center, about 5 minutes per side. Use an instant-read thermometer to ensure the center reaches 130°F (54°C). Rest the meat covered with foil for 10 minutes in a warm area before serving.
  • Take a generous portion of the bell pepper mixture and place it at the center of each serving plate. Cut the rested steaks in half and position them on top of the bell pepper mixture. Drizzle the plate with the flavorful butter mixture. Accompany with the refreshing guacamole and corn chips on the side.

Similar Recipes