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

Ingredients

• 4 small avocados , peeled and mashed
• 3 romas (plum) tomatoes , chopped
• 1 large shallot , minced
• 1 jalapeno pepper , minced
• 0.5 lemon , juiced
• 1 cup low-sodium chicken broth
• 0.25 cups corn oil
• 1 red bell pepper , cut into thin strips
• 1 yellow bell pepper , cut into thin strips
• 1 package button mushrooms , 4 ounce
• 1 teaspoon coriander seeds , crushed
• 1 teaspoon celery seed
• 0.25 teaspoons freshly cracked black pepper
• 2 tablespoons water
• 3 tablespoons corn oil
• 3 large shallots , sliced
• 4 cloves garlic , smashed
• 3.5 cups water
• 2 tablespoons white wine vinegar
• 0.25 cups cold unsalted butter , cut into 1/2-inch cubes
• 0.5 teaspoons sea salt
• 2 tablespoons olive oil
• 4 beefs tenderloin fillets , 6 ounce
• 1 package corn chips , 16 ounce

Instructions

1. 1

   Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.

2. 2

   Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.

3. 3

   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.

4. 4

   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 white wine 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.

5. 5

   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.

6. 6

   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 onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.