Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips Best Dishes
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| Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips |
"A top reduce of beef -- filet, rib eye, or New York strip -- cooked purple, served with sauteed red and yellow bell peppers in a mound, on a plate with a conventional beurre blanc sauce, and the option of eating it with sparkling guacamole and corn chips. French meets sparkling Latin food."
Ingredients :
- four small avocados, peeled and mashed
- three roma (plum) tomatoes, chopped
- 1 massive shallot, minced
- 1 jalapeno pepper, minced
- 1/2 lemon, juiced
- 1 cup low-sodium bird broth
- 1/four cup corn oil
- 1 red bell pepper, cut into skinny strips
- 1 yellow bell pepper, reduce into skinny strips
- 1 (four ounce) package button mushrooms, sliced skinny
- 1 teaspoon coriander seeds, beaten
- 1 teaspoon celery seed
- 1/four teaspoon freshly cracked black pepper
- 2 tablespoons water
- 3 tablespoons corn oil
- three huge shallots, sliced
- four cloves garlic, smashed
- 3 half cups water
- 2 tablespoons white wine vinegar
- 1/4 cup cold unsalted butter, cut into half-inch cubes
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- four (6 ounce) beef tenderloin fillets, room temperature
- 1 (sixteen ounce) package deal corn chips
Instructions :
| Prep : 45M | Cook : 4M | Ready in : 2H5M |
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- 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 hen inventory in a small saucepan over medium-low heat; simmer the stock till decreased to approximately half of cup.
- Heat 1/four cup corn oil in a skillet over medium heat; cook dinner the red bell pepper and yellow bell pepper in the warm oil until gentle, five to 7 mins. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. Add the decreased chook inventory and the water; cook and stir until the moisture has been absorbed, any other five to 7 mins. Transfer the combination to a plate covered with paper towels to permit 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 inside the beaten garlic and cook every other 3 mins. Pour 3 half cups water over the combination and bring to a boil; cook dinner at a boil till the liquid reduces to one cup. Strain the combination thru a fine-mesh strainer and return the strained liquid to the saucepan, retaining it over medium warmness. Add the white wine vinegar and go back to a boil; hold cooking at a boil till the liquid decreased to approximately 1/4 cup. Quickly whisk within the chilled butter until just melted, whisking continuously. Remove from the heat and hold heat while you put together the steaks.
- Place a cast-iron skillet over medium-high warmth and permit get warm. Heat the oil inside the skillet. Cook the steaks inside the warm oil until they start to firm, and are reddish-red and juicy inside the middle, about five minutes according to side. An on the spot-study thermometer inserted into the middle should examine a hundred thirty ranges F (fifty four tiers C). Cover the beef with two layers of aluminum foil and permit to relaxation in a heat vicinity for 10 mins.
- Place a mound of the bell pepper combination into the middle of every serving plate. Slice the rested steaks in half of and region atop each mound. Spoon a few spoonfuls of the butter combination onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.
Notes :
- Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it flippantly, and make clean-up less difficult.
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