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Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips
November 04, 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"!