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

May 14, 2023May 14, 20230 2
Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips
in Main

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 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 white wine vinegar
1/4 cup cold unsalted butter , cut into 1/2-inch cubes
1/2 teaspoon sea salt
2 tablespoons olive oil
4 beef tenderloin fillets , room temperature
1 package corn chips

Nutrision Information

Servings Per Recipe
4
Calories
750
Sugar
2g
Fat
62g
Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips is a delicious and satisfying meal that is perfect for a special occasion or a romantic dinner at home. The combination of tender beef, creamy guacamole, and crispy bell peppers makes this dish a crowd-pleaser that is sure to impress your guests. It's also a great way to incorporate some healthy vegetables into your diet while still enjoying the rich flavor of filet mignon.

Instructions

1.In a large bowl, mix together the mashed avocados, chopped tomatoes, minced shallot, minced jalapeno pepper, and lemon juice. Season with salt and pepper to taste and set aside.
2.In a large skillet, heat the corn oil over medium-high heat. Add the red and yellow bell pepper strips and sliced mushrooms and sauté until softened.
3.Add the crushed coriander seeds, celery seed, and black pepper to the skillet and stir to combine. Add the water and reduce the heat to low. Cover and continue to cook for 10-15 minutes or until the vegetables are tender.
4.In another large skillet, heat the corn oil over medium-high heat. Add the sliced shallots and smashed garlic and sauté until softened.
5.Season the beef fillets with salt and pepper to taste and add them to the hot skillet. Sear on each side for 2-3 minutes or until browned.
6.Transfer the beef fillets to a baking sheet and bake in a preheated 350°F oven for 8-10 minutes or until cooked to your desired level of doneness.
7.In a small saucepan, bring the chicken broth, white wine vinegar, and sea salt to a boil. Reduce the heat and whisk in the cold butter cubes until melted and smooth.
8.To assemble the dish, place a handful of corn chips on each serving plate. Top with a spoonful of the fresh guacamole and a few spoonfuls of the bell pepper haystack. Place a beef fillet on top and drizzle with the butter sauce.
9.Garnish with fresh herbs and serve immediately.

PROS

Filet mignon is a tender and flavorful cut of beef that is a favorite of many meat lovers.
The addition of the fresh guacamole and bell pepper haystack adds a unique and delicious twist to the dish.

This recipe is also low in sugar and high in protein.

CONS

This dish is high in fat and calories due to the beef and butter used in the recipe.
It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Beef is rich in protein, iron, and zinc, which are important nutrients for maintaining a healthy body.
The avocados used in the guacamole are a good source of heart-healthy fats and fiber.
Bell peppers are a good source of vitamin C, which can help boost the immune system and support healthy skin.

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