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

Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.

Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.

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. 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 paper towels to allow the grease to drain.