The perfect punching-above-its-weight weeknight dinner for two. Warm corn tortillas stuffed with Filet mignon, rubbed in spices, seared, and sliced rare. Quick home-pickled red onion. Cilantro. Lime. Queso fresco. A little bit of cooking. A little bit of assembly. A lot of joy.
2 small beef tenderloin steaks, about 4 ounces each
1 teaspoon cumin
1 teaspoon chili powder
1 red onion, sliced thinly
1/4 cup wine vinegar
1 tablespoon vegetable, canola, or olive oil
10 small (4 1/2 inches) corn tortillas, warmed according to these instructions
1 cup diced or grated queso fresco or cotija
1/2 cup roughly chopped fresh cilantro leaves and fine stems
1 lime, cut in small wedges
Season the filet steaks with cumin, chili powders, and salt. Set aside. Place red onion, vinegar, and 1/2 teaspoon salt in a bowl and stir to combine. Let sit for 15 minutes.
Heat oil in a small cast iron or stainless steel skillet over high heat until just starting to smoke. Add steaks and cook without moving until well browned, about, about 2 minutes. Flip and cook second side until brown, about 2 minutes longer. Transfer to a large plate and let rest for 5 minutes. Slice steak and serve with warmed tortillas, onions, cheese, cilantro, and lime wedges.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||62%|
|Saturated Fat 20g||101%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 6g||22%|
|Total Sugars 4g|
|Vitamin C 13mg||64%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|