Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips

Prepare the Guacamole: In a bowl, gently combine the mashed avocados, chopped roma tomatoes, minced shallot, jalapeno pepper, and lemon juice. Cover and chill in the refrigerator to allow the flavors to meld (at least 30 minutes).

Reduce the Chicken Stock: Place the chicken stock in a small saucepan over medium-low heat. Simmer gently until reduced to about 1/2 cup (approximately 20-25 minutes). This concentrates the flavor for the pepper mixture.

Sauté the Bell Pepper Haystack: Heat 1/4 cup corn oil in a large skillet over medium heat. Add the red and yellow bell pepper strips and cook until tender, stirring occasionally (5-7 minutes). Add the sliced mushrooms, coriander seeds, sea salt, and black pepper. Stir in the reduced chicken stock and water; cook until the moisture has been absorbed, creating a flavorful glaze (5-7 minutes). Transfer the mixture to a plate lined with paper towels to drain any excess oil.

Craft the Beurre Blanc: Heat the olive oil in a saucepan over medium heat. Add the sliced shallots and cook until softened, stirring occasionally (about 3 minutes). Stir in the smashed garlic and cook until fragrant (about 3 minutes more). Pour in the water and bring to a boil. Cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer, returning the strained liquid to the saucepan over medium heat. Add the white wine vinegar and return to a boil; continue cooking until the liquid is reduced to about 1/4 cup. Remove from the heat and quickly whisk in the chilled butter, a few cubes at a time, until just melted and emulsified, creating a smooth, rich sauce. Keep warm.

Sear the Filet Mignon: Place a cast-iron skillet over medium-high heat and allow it to get very hot. Add the remaining corn oil to the skillet. Season the filet mignon with salt and pepper. Sear the steaks in the hot oil until they develop a beautiful crust and are reddish-pink and juicy in the center, about 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Rest and Serve: Cover the seared steaks with two layers of aluminum foil and allow them to rest in a warm place for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Place a mound of the bell pepper mixture in the center of each serving plate. Slice the rested steaks in half and arrange atop each mound. Drizzle a generous amount of the beurre blanc around the stack. Serve immediately with the chilled guacamole and corn chips for dipping.