Acapulco Fillet

Acapulco Fillet Recipe
Photo: Tina Cornett

Recipe from

Southern Living


1 medium onion
1 small tomato
2 (6-ounce) beef tenderloin steaks
1 yellow bell pepper, halved
3 jalapeño peppers, halved and seeded
2 (6-inch) corn tortillas
Garnish: fresh cilantro sprigs


Cut a thin slice from top and bottom of onion and tomato; discard. Cut onion and tomato into 2 slices.

Grill onion, steaks, and peppers, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes, turning after 7 minutes. Add tomato, and grill, turning occasionally, 3 minutes. Add tortillas, and grill 1 minute on each side or until crisp. Remove vegetables and tortillas; remove steaks (medium-rare), or continue grilling to desired degree of doneness.

Place tortillas on individual serving plates; top evenly with peppers, tomato, Burgundy Mole Sauce, steaks, and onion. Serve with Sweet Salsa and Pico de Gallo, and garnish, if desired.

Mike Thompson,

Cuz's Uptown Barbecue, Pounding Mill, VA.,

Southern Living

July 1998