Filet Mignon later than buzzer Pepper Haystack and spacious Guacamole Served similar to Corn Chips

A good cut of beef -- filet, rib eye, or New York strip -- cooked pink, served once sauteed red and yellow distress peppers in a mound, regarding a plate taking into consideration a perpetual beurre blanc sauce, and the option of eating it following open guacamole and corn chips. French meets roomy Latin food.

The ingredient of Filet Mignon later than buzzer Pepper Haystack and spacious Guacamole Served similar to Corn Chips

1. 4 small avocados, peeled and mashed
2. 3 roma (plum) tomatoes, chopped
3. 1 large shallot, minced
4. 1 jalapeno pepper, minced
5. u00bd lemon, juiced
6. 1 cup low-sodium chicken broth
7. u00bc cup corn oil
8. 1 red startle pepper, cut into thin strips
9. 1 yellow scare pepper, cut into thin strips
10. 1 (4 ounce) package button mushrooms, sliced thin
11. 1 teaspoon coriander seeds, crushed
12. 1 teaspoon celery seed
13. u00bc teaspoon freshly cracked black pepper
14. 2 tablespoons water
15. 3 tablespoons corn oil
16. 3 large shallots, sliced
17. 4 cloves garlic, smashed
18. 3u2009u00bd cups water
19. 2 tablespoons white wine vinegar
20. u00bc cup chilly frosty unsalted butter, cut into 1/2-inch cubes
21. u00bd teaspoon sea salt
22. 2 tablespoons olive oil
23. 4 (6 ounce) beef tenderloin fillets, room temperature
24. 1 (16 ounce) package corn chips

The instruction how to make Filet Mignon later than buzzer Pepper Haystack and spacious Guacamole Served similar to Corn Chips

1. shake up the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to inherit flavors to meld.
2. Place the chicken accretion in a small saucepan more than medium-low heat; simmer the collection store until shortened to roughly more or less 1/2 cup.
3. Heat 1/4 cup corn oil in a skillet beyond medium heat; cook the red panic pepper and yellow unease pepper in the hot oil until tender, 5 to 7 minutes. stir up opinion the mushrooms into the peppers; season as soon as the coriander seeds, sea salt, and black pepper. grow the condensed abbreviated chicken heap and the water; cook and disturb until the moisture has been absorbed, other substitute 5 to 7 minutes. Transfer the union to a plate lined in the same way as paper towels to comply the grease to drain.
4. Heat the olive oil in a saucepan beyond medium heat; cook and trouble the sliced shallots in the hot oil until softened, roughly more or less 3 minutes. campaign in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water exceeding the mix and bring to a boil; cook at a boil until the liquid reduces to 1 cup. Strain the incorporation combination through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it on top of higher than medium heat. ensue the white wine vinegar and return to a boil; continue cooking at a boil until the liquid shortened to about 1/4 cup. brusquely stir toss around in the chilled butter until just melted, whisking constantly. sever from the heat and child support child maintenance doting while you prepare the steaks.
5. Place a cast-iron skillet exceeding medium-high heat and assent attain realize 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, just about 5 minutes per side. An instant-read thermometer inserted into the center should retrieve 130 degrees F (54 degrees C). Cover the meat next two layers of aluminum foil and attain to descend in a affectionate area for 10 minutes.
6. Place a mound of the unease pepper fusion 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 blend onto the plate to surround the stack. relief behind the chilled guacamole and corn chips.

Nutritions of Filet Mignon later than buzzer Pepper Haystack and spacious Guacamole Served similar to Corn Chips

calories: 1646.5 calories
carbohydrateContent: 105 g
cholesterolContent: 165.8 mg
fatContent: 113.2 g
fiberContent: 20.5 g
proteinContent: 63.5 g
saturatedFatContent: 24.3 g
servingSize:
sodiumContent: 1074 mg
sugarContent: 8.3 g
transFatContent:
unsaturatedFatContent: