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.