filet mignon with bell pepper haystack and fresh guacamole served with corn chips

Ingredients

• Servings: 4
• 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 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

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs 5 mins


• 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 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 the plate to surround the stack. serve with the chilled guacamole and corn chips.