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

3 3 3 3 3 5
Recipe by
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Ingredients

  • 4 avocados (peeled and mashed)
  • 3 plum tomatoes (roma, chopped)
  • 1 shallot (minced)
  • 1 jalapeno pepper (minced)
  • 12 lemons juice
  • 1 cup low sodium chicken broth
  • 14 cup corn oil
  • 1 red bell pepper (cut into thin strips)
  • 1 yellow bell pepper (cut into thin strips)
  • 4 ozs button mushrooms (sliced thin)
  • 1 tsp coriander seeds (crushed)
  • 1 tsp celery seed
  • 14 tsp black pepper (freshly cracked)
  • 2 tbsps water
  • 3 tbsps corn oil
  • 3 shallots (sliced)
  • 4 cloves garlic (smashed)
  • 3 12 cups water
  • 2 tbsps white wine vinegar
  • 14 cup unsalted butter (cold, cut into 12 inch cubes)
  • 12 tsp sea salt
  • 2 tbsps olive oil
  • 24 ozs beef tenderloin (fillets room temperature)
  • 16 ozs corn chips
Prep Time
45 min
Total Time
2 hr 5 min
Servings
4 servings

Preparation

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