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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. | 2. Chill in refrigerator to allow flavors to meld. | 3. Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup. | 4. 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. | 5. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. | 6. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. | 7. Transfer the mixture to a plate lined with paper towels to allow the grease to drain. | 8. 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. | 9. Stir in the crushed garlic and cook another 3 minutes. | 10. 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. | 11. Strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. | 12. Add the white wine vinegar and return to a boil; continue cooking at a boil until the liquid reduced to about 1/4 cup. | 13. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm while you prepare the steaks. | 14. Place a cast-iron skillet over medium-high heat and allow get hot. | 15. Heat the oil in the skillet. | 16. 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. | 17. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). | 18. Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes. | 19. Place a mound of the bell pepper mixture into the center of each serving plate. | 20. Slice the rested steaks in half and place atop each mound. | 21. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. | 22. Serve with the chilled guacamole and corn chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
avocado	4		peeled mashed	-	-	-	-
rom tomato	3		chopped	1613.8703	0.0	359.0408	9.0667
shallot	1		minced	-	-	-	-
jalapeno pepper	1		minced	1.6312	0.3656	0.0512	0.0208
lemon	1/2		juiced	0.5592	0.1754	0.0089	0.0061
chicken broth	1	cup	low sodium	78.12	1.89	11.1384	2.6208
corn oil	1/4	cup		367.2	0.0	0.0	40.8
red bell pepper	1		cut	1613.8703	0.0	359.0408	9.0667
yellow bell pepper	1		cut	1613.8703	0.0	359.0408	9.0667
button mushroom	1	package	sliced	1613.8703	0.0	359.0408	9.0667
coriander seed	1	teaspoon	crushed	5.364	0.9898	0.2227	0.3199
celery seed	1	teaspoon		7.84	0.8270000000000001	0.3614	0.5054
black pepper	1/4	teaspoon	cracked	1.4432	0.3677	0.0597	0.0187
water	2	tablespoons		0.0	0.0	0.0	0.0
corn oil	3	tablespoons		367.2	0.0	0.0	40.8
shallot	3		sliced	-	-	-	-
garlic clove	4		smashed	1613.8703	0.0	359.0408	9.0667
water	3 1/2	cups		0.0	0.0	0.0	0.0
white wine vinegar	2	tablespoons		1613.8703	0.0	359.0408	9.0667
butter	1/4	cup	unsalted cut	406.8975	0.034	0.4824	46.0299
sea salt	1/2	teaspoon		1613.8703	0.0	359.0408	9.0667
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
beef tenderloin fillet	4			1613.8703	0.0	359.0408	9.0667
corn chip	1	package		1613.8703	0.0	359.0408	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.