Beef Tenderloin and Pickled Onion Tacos Recipe

Kerry Saretsky

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.

Recipe Facts

Active: 10 mins
Total: 30 mins
Serves: 2 servings

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  • 2 small beef tenderloin steaks, about 4 ounces each
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Kosher salt
  • 1 red onion, sliced thinly
  • 1/4 cup wine vinegar
  • 1 tablespoon of 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


  1. 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.

  2. 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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