Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by naples34102
Reviewed: Jul. 8, 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.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Photo by Shorna
Reviewed: Nov. 4, 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"!
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Reviewed: Sep. 5, 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.
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Reviewed: Feb. 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!
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Cooking Level: Intermediate

Home Town: Pasadena, California, USA

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