Ingredients
-
-
4
-
3
-
1
-
1
-
1/2
-
-
1
-
1/4
-
1
-
1
-
1
-
1
-
1
-
1/4
Directions
Filet Mignon With Bell Pepper Haystack and Fresh Guacamole, A good cut of beef — filet, rib eye, or New York strip — cooked pink, served with sauteed red and yellow bell peppers in a mound, on a plate with a classic beurre blanc sauce, and the option of eating it with fresh guacamole and corn chips French meets fresh Latin food , A good cut of beef — filet, rib eye, or New York strip — cooked pink, served with sauteed red and yellow bell peppers in a mound, on a plate with a classic beurre blanc sauce, and the option of eating it with fresh guacamole and corn chips French meets fresh Latin food
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Steps
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1
Done
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Stir the Avocado, Roma Tomatoes, Minced Shallot, Jalapeno Pepper, and Lemon Juice in a Bowl. |
|
2
Done
|
Chill in Refrigerator to Allow Flavors to Meld. |
|
3
Done
|
Place the Chicken Stock in a Small Saucepan Over Medium-Low Heat; Simmer the Stock Until Reduced to About 1/2 Cup. |
|
4
Done
|
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. |
|
5
Done
|
Stir the Mushrooms Into the Peppers; Season With the Coriander Seeds, Sea Salt, and Black Pepper. |
|
6
Done
|
Add the Reduced Chicken Stock and the Water; Cook and Stir Until the Moisture Has Been Absorbed, Another 5 to 7 Minutes. |
|
7
Done
|
Transfer the Mixture to a Plate Lined With Paper Towels to Allow the Grease to Drain. |
|
8
Done
|
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. |
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9
Done
|
Stir in the Crushed Garlic and Cook Another 3 Minutes. |
|
10
Done
|
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. |
|
11
Done
|
Strain the Mixture Through a Fine-Mesh Strainer and Return the Strained Liquid to the Saucepan, Keeping It Over Medium Heat. |
|
12
Done
|
Add the White Wine Vinegar and Return to a Boil; Continue Cooking at a Boil Until the Liquid Reduced to About 1/4 Cup. |
|
13
Done
|
Quickly Whisk in the Chilled Butter Until Just Melted, Whisking Constantly. Remove from the Heat and Keep Warm While You Prepare the Steaks. |
|
14
Done
|
Place a Cast-Iron Skillet Over Medium-High Heat and Allow Get Hot. |
|
15
Done
|
Heat the Oil in the Skillet. |
