Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips

Name: Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips
Total time: 70 min
Yield: 4 Servings
Ingredients: 🥑 4 small avocados, peeled and mashed; 🍅 3 roma tomatoes, chopped; 1 large shallot, minced; 1 jalapeno pepper, minced; 🍋 ½ lemon, juiced; 1 cup low-sodium chicken broth; ¼ 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; ¼ teaspoon freshly cracked black pepper; 2 tablespoons water; 3 tablespoons corn oil; 3 large shallots, sliced; 4 cloves garlic, smashed; 3 ½ cups water; 2 tablespoons white wine vinegar; ¼ cup cold unsalted butter, cut into 1/2-inch cubes; ½ teaspoon sea salt; 2 tablespoons olive oil; 4 (6 ounce) beef tenderloin fillets, room temperature; 1 (16 ounce) package corn chips

Cost $40, save $20

Source: Recommended by CookPal

70 Min
4 Servings
$40

Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips

Cost $40, save $20

Source: Recommended by CookPal

70 Min
4 Servings
$40

INGREDIENTS

Guacamole
- 🥑 4 small avocados, peeled and mashed
- 🍅 3 roma tomatoes, chopped
- 1 large shallot, minced
- 1 jalapeno pepper, minced
- 🍋 ½ lemon, juiced
Bell Pepper Mixture
- 1 cup low-sodium chicken broth
- ¼ 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
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons water
Beurre Blanc Sauce
- 3 tablespoons corn oil
- 3 large shallots, sliced
- 4 cloves garlic, smashed
- 3 ½ cups water
- 2 tablespoons white wine vinegar
- ¼ cup cold unsalted butter, cut into 1/2-inch cubes
- ½ teaspoon sea salt
Beef
- 2 tablespoons olive oil
- 4 (6 ounce) beef tenderloin fillets, room temperature
Accompaniment
- 1 (16 ounce) package corn chips

STEPS

Prepare the guacamole by mixing avocados, tomatoes, minced shallot, jalapeno, and lemon juice in a bowl. Chill to meld flavors.

Reduce chicken broth in a small saucepan over medium-low heat to about 1/2 cup.

Heat 1/4 cup corn oil in a skillet; cook red and yellow bell peppers until tender, about 5 to 7 minutes. Add mushrooms, coriander seeds, celery seed, and black pepper. Stir in reduced chicken stock and 2 tbsp water. Cook until liquid is absorbed, about 5 to 7 minutes more.

Heat olive oil in a saucepan and cook sliced shallots, stirring for 3 minutes. Add garlic and cook 3 more minutes. Add 3 1/2 cups water, bring to a boil, and reduce to 1 cup. Strain the liquid and return to the saucepan.

Add white wine vinegar to the strained liquid and reduce to 1/4 cup. Whisk in chilled butter cubes while stirring constantly. Set aside but keep warm.

Preheat a cast-iron skillet over medium-high heat. Heat oil and cook beef fillets for about 5 minutes per side until reddish-pink (130°F / 54°C internally). Rest meat under aluminum foil for 10 minutes.

Serve each plate by placing a mound of bell pepper mixture in the center. Slice steaks and place atop the pepper mound. Spoon beurre blanc sauce around and add guacamole with corn chips on the side.

NUTRIENTS

Per 1 serving

🔥

1647

Calories

64
Protein
105
Carbs
113
Fats

💡 Use a digital thermometer to ensure steak is cooked to the desired doneness.Serve immediately after assembly for the freshest taste.Prepare guacamole in advance to save time.Choose fresh, vibrant vegetables for the best flavor.