Filet Mignon With Bell Pepper Haystack and Fresh Guacamole

""A good cut of beef -- filet, rib eye, or New York strip -- cooked pink, served with sauteed red and yellow bell peppers in a mound, on a plate with a classic beurre blanc sauce, and the option of eating it with fresh guacamole and corn chips. French meets fresh Latin food.""
 
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Ready In:
1hr 55mins
Ingredients:
24
Serves:
4
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ingredients

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directions

  • 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.

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