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

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Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips
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Ingredients
24
Count
Nutrition
958
Calories
Total time
115
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 958.24 Kcal (4012 kJ)
Calories from fat 714.32 Kcal
% Daily Value*
Total Fat 79.37g 122%
Cholesterol 56.02mg 19%
Sodium 408.07mg 17%
Potassium 1881.83mg 40%
Total Carbs 56.12g 19%
Sugars 18.23g 73%
Dietary Fiber 20.87g 83%
Protein 19.35g 39%
Vitamin C 107.1mg 179%
Vitamin A 1.6mg 54%
Iron 29.8mg 166%
Calcium 152.5mg 15%
Amount Per 100 g
Calories 111.74 Kcal (468 kJ)
Calories from fat 83.3 Kcal
% Daily Value*
Total Fat 9.26g 122%
Cholesterol 6.53mg 19%
Sodium 47.59mg 17%
Potassium 219.45mg 40%
Total Carbs 6.54g 19%
Sugars 2.13g 73%
Dietary Fiber 2.43g 83%
Protein 2.26g 39%
Vitamin C 12.5mg 179%
Vitamin A 0.2mg 54%
Iron 3.5mg 166%
Calcium 17.8mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Total Fat

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