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
- avocados, peeled and: 4 piece (mashed)
- roma (plum) tomatoes: 3 piece (chopped)
- shallot: 1 piece (minced)
- jalapeño pepper: 1 piece (minced)
- lemon: 0.5 piece (juiced)
- low-sodium chicken broth: 1 cup
- corn oil: 0.25 cup
- red bell pepper: 1 piece (cut into thin strips)
- yellow bell pepper: 1 piece (cut into thin strips)
- button mushrooms, sliced thin: 1 pack (4 ounce pack)
- coriander seeds: 1 tsp (crushed)
- celery seed: 1 tsp
- freshly cracked black pepper: 0.25 tsp
- water: 2 Tbsp
- corn oil: 3 Tbsp
- shallots: 3 piece (sliced)
- garlic, smashed: 4 clove
- ½ cups water: 3 piece
- white wine vinegar: 2 Tbsp
- unsalted butter: 0.25 cup (cut into 1/2 inch cubes, cold)
- sea salt: 0.5 tsp
- olive oil: 2 Tbsp
- beef tenderloin fillets, room temperature: 4 piece (6 ounce)
- corn chips: 1 pack (16 ounce pack)
Metric Conversion
Stages of cooking
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Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.
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Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.
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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.
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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.
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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.
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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.
