Acapulco Fillet

Recipe from Southern Living

More 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
  • Burgundy Mole Sauce
  • Sweet Salsa
  • Pico De Gallo
  • Garnish: fresh cilantro sprigs


  1. Cut a thin slice from top and bottom of onion and tomato; discard. Cut onion and tomato into 2 slices.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Acapulco Fillet Recipe at a Glance
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy