Fillet steak and pepper stacks

    (4)
    1 hour 55 min

    This is an impressive dinner party main that combines Mexican flavours with a perfectly cooked fillet steak. Steaks are mounded with sauteed red and yellow peppers and a classic beurre blanc sauce, and you've the option of serving it with fresh guacamole and tortilla chips.


    6 people made this

    Ingredients
    Serves: 4 

    • 4 small avocados, peeled and mashed
    • 3 plum tomatoes, chopped
    • 1 large shallot, minced
    • 1 fresh jalapeno or green chilli, minced
    • 1/2 lemon, juiced
    • 250ml chicken stock
    • 4 tablespoons rapeseed oil
    • 1 red pepper, cut into thin strips
    • 1 yellow pepper, cut into thin strips
    • 120g button mushrooms, sliced thin
    • 1 teaspoon coriander seeds, crushed
    • 1 teaspoon celery seed
    • 1/4 teaspoon freshly cracked black pepper
    • 2 tablespoons water
    • 3 tablespoons rapeseed oil
    • 3 large shallots, sliced
    • 4 cloves garlic, smashed
    • 825ml water
    • 2 tablespoons white wine vinegar
    • 4 tablespoons cold unsalted butter, cut into 1cm cubes
    • 1/2 teaspoon sea salt
    • 2 tablespoons olive oil
    • 4 (170g) beef fillet steaks, room temperature
    • 1 (500g) packet tortilla chips

    Method
    Prep:45min  ›  Cook:1hr10min  ›  Ready in:1hr55min 

    1. Stir the avocado, tomatoes, minced shallot, chilli and lemon juice in a bowl. Chill in refrigerator to allow flavours to meld.
    2. Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 125ml.
    3. Heat 4 tablespoons oil in a frying pan over medium heat; cook the red pepper and yellow pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with kitchen paper to allow the grease to drain.
    4. 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. Stir in the crushed garlic and cook another 3 minutes. Pour water over the mixture and bring to the boil; boil until the liquid reduces to 250ml. Strain the mixture through a fine-mesh sieve and return the sieved liquid to the saucepan, keeping it over medium heat. Add the white wine vinegar and return to the boil; continue cooking at the boil until the liquid reduced to about 60ml. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm whilst you prepare the steaks.
    5. Place a cast-iron frying pan over medium-high heat and allow get hot. Heat the oil in the frying pan. Cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the centre, about 5 minutes per side. Cover the meat with two layers of aluminium foil and allow to rest in a warm area for 10 minutes.
    6. Place a mound of the pepper mixture into the centre of each serving plate. Slice the rested steaks in half and place atop each mound. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    6

    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!  -  25 Feb 2010  (Review from Allrecipes US | Canada)

    by
    4

    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.  -  05 Sep 2010  (Review from Allrecipes US | Canada)

    by
    3

    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.  -  08 Jul 2013  (Review from Allrecipes US | Canada)

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