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

Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips
  • PREP TIME
    45 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    2 hrs 5 mins
  • SERVING
    4 People
  • VIEWS
    12

Experience a culinary journey where tender, perfectly seared filet mignon meets the vibrant flavors of a fresh guacamole and a colorful bell pepper haystack. This dish is a delightful fusion of classic steakhouse elegance and fresh, zesty Latin cuisine, all brought together with crispy corn chips for a satisfying crunch.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    105 g
  • Cholesterol
    166 mg
  • Fiber
    21 g
  • Protein
    64 g
  • Saturated Fat
    24 g
  • Sodium
    1074 mg
  • Sugar
    8 g
  • Fat
    113 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
30 mins

Prepare the Guacamole: In a bowl, gently combine the mashed avocados, chopped roma tomatoes, minced shallot, jalapeno pepper, and lemon juice. Cover and chill in the refrigerator to allow the flavors to meld (at least 30 minutes).

02

Step
23 mins

Reduce the Chicken Stock: Place the chicken stock in a small saucepan over medium-low heat. Simmer gently until reduced to about 1/2 cup (approximately 20-25 minutes). This concentrates the flavor for the pepper mixture.

03

Step
13 mins

Sauté the Bell Pepper Haystack: Heat 1/4 cup corn oil in a large skillet over medium heat. Add the red and yellow bell pepper strips and cook until tender, stirring occasionally (5-7 minutes). Add the sliced mushrooms, coriander seeds, sea salt, and black pepper. Stir in the reduced chicken stock and water; cook until the moisture has been absorbed, creating a flavorful glaze (5-7 minutes). Transfer the mixture to a plate lined with paper towels to drain any excess oil.

04

Step
20 mins

Craft the Beurre Blanc: Heat the olive oil in a saucepan over medium heat. Add the sliced shallots and cook until softened, stirring occasionally (about 3 minutes). Stir in the smashed garlic and cook until fragrant (about 3 minutes more). Pour in the water and bring to a boil. Cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer, returning the strained liquid to the saucepan over medium heat. Add the white wine vinegar and return to a boil; continue cooking until the liquid is reduced to about 1/4 cup. Remove from the heat and quickly whisk in the chilled butter, a few cubes at a time, until just melted and emulsified, creating a smooth, rich sauce. Keep warm.

05

Step
10 mins

Sear the Filet Mignon: Place a cast-iron skillet over medium-high heat and allow it to get very hot. Add the remaining corn oil to the skillet. Season the filet mignon with salt and pepper. Sear the steaks in the hot oil until they develop a beautiful crust and are reddish-pink and juicy in the center, about 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

06

Step
10 mins

Rest and Serve: Cover the seared steaks with two layers of aluminum foil and allow them to rest in a warm place for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Place a mound of the bell pepper mixture in the center of each serving plate. Slice the rested steaks in half and arrange atop each mound. Drizzle a generous amount of the beurre blanc around the stack. Serve immediately with the chilled guacamole and corn chips for dipping.

For an extra layer of flavor, consider grilling the bell peppers instead of sautéing them.
The quality of the filet mignon is key to the success of this dish. Choose a well-marbled cut for optimal flavor and tenderness.
If you don't have coriander seeds, you can substitute with a pinch of ground coriander.
Make sure the butter for the beurre blanc is very cold; this helps the sauce emulsify properly.

Jorge Spinkasporer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 4 Ratings)
Total Reviews: (4)
  • Estella Weissnat

    The beurre blanc is the perfect finishing touch. It's so rich and creamy.

  • Terrance Manteschuster

    The bell pepper haystack is a genius idea. It adds so much flavor and texture to the steak.

  • Scotty Emard

    This recipe is amazing! The combination of flavors is unexpected but absolutely delicious.

  • Rosina Flatley

    My family loved this dish! It's definitely going into our regular rotation.

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