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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1646.5 calories; 63.5 g protein; 105 g carbohydrates; 165.8 mg cholesterol; 1074 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/25/2010
I fixed this for dinner last night and it was absolutely delicious. I halved the recipe and the only subs I used were sliced baby bella schrooms and I used olive oil spray for the oils. I followed it exactly right down to cooking the filets 5 min on each side then resting for 10 min at which time I finished the sauce. My husband likes his meat more well done so I sliced him two medallion sized pieces off the tenderloin roast and my rare-medium piece was thicker. For the guacamole I mashed two avocados and used lemon juice but I didn't have a fresh jalapeno so I took a jar of salsa and rinsed it off leaving the diced chilis tomato and onion chunks. I used about a tablespoon of that! LOL Creative Cooking at it's finest. I served it on the plate with tri colored tortilla strip salad toppers on top. It was a refreshing taste to go with the richness of the meat dish. For my starch I used a russet potato peeled cored and spiral sliced on my apple peeler then cooked it in butter ground pepper and sea salt in a frying pan. I can attest that it did take about two hours to fix. I pre-slice/cut/measure all my ingredients before I start cooking and that made the cooking time smoother. It wasn't the greatest choice for a week day meal but it sure was good! I wish I had taken a picture of the plate and will be sure to next time! Bon Appetite! Read More
(6)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/25/2010
I fixed this for dinner last night and it was absolutely delicious. I halved the recipe and the only subs I used were sliced baby bella schrooms and I used olive oil spray for the oils. I followed it exactly right down to cooking the filets 5 min on each side then resting for 10 min at which time I finished the sauce. My husband likes his meat more well done so I sliced him two medallion sized pieces off the tenderloin roast and my rare-medium piece was thicker. For the guacamole I mashed two avocados and used lemon juice but I didn't have a fresh jalapeno so I took a jar of salsa and rinsed it off leaving the diced chilis tomato and onion chunks. I used about a tablespoon of that! LOL Creative Cooking at it's finest. I served it on the plate with tri colored tortilla strip salad toppers on top. It was a refreshing taste to go with the richness of the meat dish. For my starch I used a russet potato peeled cored and spiral sliced on my apple peeler then cooked it in butter ground pepper and sea salt in a frying pan. I can attest that it did take about two hours to fix. I pre-slice/cut/measure all my ingredients before I start cooking and that made the cooking time smoother. It wasn't the greatest choice for a week day meal but it sure was good! I wish I had taken a picture of the plate and will be sure to next time! Bon Appetite! Read More
(6)
Rating: 5 stars
09/07/2010
The green peppers were so good that we are going to start cooking them with other meals too. We didn't have shallots so we substituted with onion using half a medium onion in the dip which turned out to be too much but next time we'll use less. Definitely a great recipe to try out if you have a lot of time to get it ready like on a weekend. Read More
(4)
Rating: 4 stars
07/09/2013
I followed the recipe loosely using boneless chicken breasts instead of filet mignon as I felt it was a better fit - I prefer my filet with salt pepper and little else. (Ok maybe a dab of butter). I also altered the seasoning to what you might use for fajitas. I skipped the beurre blanc because it was not needed and better suited for fish or seafood. This is a nice dish with a beautiful presentation but the recipe itself is unnecessarily lengthy and complicated. Just cook up some peppers top them with a nice filet (or in my case a well-seasoned chicken breast) and a dollop of guacamole. Done. Read More
(4)
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Rating: 5 stars
11/05/2012
What a great recipe! I tried this last night and it was a big hit at a dinner. One of my guests is a culinary school graduate so I knew I had a high bar to clear. I made a few adaptations to the recipe as follows. I made a spice rub (smoked paprika, garlic salt, brown sugar, salt, chili powder, black pepper, onion powder) and appied it to the beef the day before I cooked it. I roasted the tenderloin in the oven at 275 degrees until it reached a temperature of 140 degrees. This slow roasting method (a la Alton Brown) really sealed in the juices and kept the meat tender. After the meat reached 140 degrees, I removed the tenderloin from the oven and rubbed it with an olive oil and herb combo and then pan seared it for 1-2 minutes each side. I then let it rest for 10 minutes before cutting. When cutting it, the meat had the nice red color and was very juicy and tender. I put the bell pepper and mushroom mixture on the plate, put several slices of the tenderloin on top, and then poured over it a delicious cilantro-lime butter finishing sauce. I put the guacamole on top and then sprinkled tri-color tortilla strips on top. I have included a picture. Voila! Thanks for a great recipe! I will definitley be making this again at my next dinner party. Even my friend's 6-year old asked for "seconds"! Read More
(3)