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