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.

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!