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.
Ingredients
- 4 small avocados, peeled and mashed
- 3 roma (plum) tomatoes, chopped
- 1 large shallot, minced
- 1 jalapeno pepper, minced
- ½ lemon, juiced
- 1 cup low-sodium chicken broth
- ¼ cup corn oil
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 (4 ounce) package button mushrooms, sliced thin
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon celery seed
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons water
- 3 large shallots, sliced
- 4 cloves garlic, smashed
- 2 tablespoons white wine vinegar
- ¼ cup cold unsalted butter, cut into 1/2-inch cubes
- ½ teaspoon sea salt
- 2 tablespoons olive oil
- 4 (6 ounce) beef tenderloin fillets, room temperature
- 1 (16 ounce) package corn chips
- 3 tablespoons corn oil
- 3 ½ cups water
Directions
Step 1
Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.
Step 2
Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 1647 | |
% Daily Value * | |
Total Fat113g | 145% |
Saturated Fat24g | 122% |
Cholesterol166mg | 55% |
Sodium1074mg | 47% |
Total Carbohydrate105g | 38% |
Dietary Fiber21g | 73% |
Total Sugars8g | |
Protein64g | |
Vitamin C135mg | 673% |
Calcium306mg | 24% |
Iron10mg | 56% |
Potassium2178mg | 46% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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