Filet Mignon With Bell Pepper Haystack And Fresh Gu

Name: Filet Mignon With Bell Pepper Haystack And Fresh Guacamole Served With Corn Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small avocados, peeled and mashed; 3 roma (plum) tomatoes, chopped; 1 large shallot, minced; 1 jalapeno pepper, minced; 1/2 lemon, juiced; 1 cup low-sodium chicken broth; 1/4 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; 1/4 teaspoon freshly cracked black pepper; 2 tablespoons water; 3 tablespoons corn oil; 3 large shallots, sliced; 4 cloves garlic, smashed; 3 1/2 cups water; 2 tablespoons white wine vinegar; 1/4 cup cold unsalted butter, cut into 1/2-inch cubes; 1/2 teaspoon sea salt; 2 tablespoons olive oil; 4 (6 ounce) beef tenderloin fillets, room temperature; 1 (16 ounce) package corn chips

Servings: persons

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

1
Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.
2
Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.
3
Heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with paper towels to allow the grease to drain.
4
Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. Add the white wine vinegar and return to a boil; continue cooking at a boil until the liquid reduced to about 1/4 cup. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm while you prepare the steaks.
5
Place a cast-iron skillet over medium-high heat and allow get hot. Heat the oil in the skillet. Cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes.
6
Place a mound of the bell pepper mixture into the center of each serving plate. Slice the rested steaks in half and place atop each mound. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 small avocados, peeled and mashed, 3 roma (plum) tomatoes, chopped, 1 large shallot, minced, 1 jalapeno pepper, minced, and more.

Yes, Filet Mignon With Bell Pepper Haystack And Fresh Guacamole Served With Corn Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Filet Mignon With Bell Pepper Haystack And Fresh Guacamole Served With Corn Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions