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

Filet mignon is a classic steak cut that is popular for its tenderness and rich flavor. When it comes to preparing filet mignon, there are countless delicious and creative ways to serve it. In this recipe, we will transform this high-quality steak into a show-stopping dish by pairing it with a flavorful bell pepper haystack and some fresh guacamole served with crunchy corn chips.

Filet mignon is known for its tenderness, and it is often considered a luxury cut of beef. It is taken fro...

Filet mignon is known for its tenderness, and it is often considered a luxury cut of beef. It is taken from the small end of the tenderloin, which is why it is so tender. Although it is delicious on its own with just some simple seasoning, pairing it with bold flavors can take it to the next level. The combination of the tender steak, the crispy bell pepper haystack, and the creamy guacamole is a perfect match.

The bell pepper haystack is a colorful and vibrant addition to the dish. Slicing the bell peppers into thin strips gives them a delicate and crunchy texture that perfectly complements the tender filet mignon. The bell peppers also add a burst of flavor and sweetness, making them an excellent accompaniment to the steak.

The fresh guacamole adds a creamy and zesty element to the dish. Made with ripe avocados, lime juice, cilantro, and a mix of seasonings, the guacamole adds a refreshing and tangy flavor that cuts through the richness of the steak. It also provides a healthy dose of good fats and nutrients, making it both delicious and nutritious.

To complete the dish, we will serve the filet mignon, bell pepper haystack, and fresh guacamole with some crunchy corn chips. The corn chips add a nice crunch and texture to the dish, and they are perfect for scooping up the guacamole and enjoying it with every bite of the steak.

This recipe is perfect for a special occasion or a fancy dinner at home. It is sure to impress your guests with its beautiful presentation and delicious flavors. And the best part is that it is surprisingly easy to make, so you can enjoy a restaurant-quality meal without having to leave the comfort of your home. So let's get started and create this mouthwatering filet mignon with bell pepper haystack and fresh guacamole served with corn chips!

4 small avocados, peeled and mashed
3 roma (plum) 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

Information

Prep Time: 45 mins
Cook Time: 1 hr 10 mins
Additional Time: 10 mins
Total Time: 2 hrs 5 mins
Servings: 4
Yield: 4 serving

Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.

Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.

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.

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.

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.

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.

Nutrition

1647 cal.

Total Fat: 113g
Saturated Fat: 24g
Cholesterol: 166mg
Sodium: 1074mg
Total Carbohydrate: 105g
Dietary Fiber: 21g
Total Sugars: 8g
Protein: 64g
Vitamin C: 135mg
Calcium: 306mg
Iron: 10mg
Potassium: 2178mg

How to Make Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips - A Step-by-Step Guide

Ingredients

Information

Nutrition

1647 cal.

Categories