Acapulco Fillet

(from Lucianolinda’s recipe box)

Source: Cuz's Uptown Barbecue- Mike Thompson, Pounding Mill, Virginia

Serves 2 people

Categories: Beef

Ingredients

  • 1 medium onion
  • 1 small tomato
  • 2 (6oz.) beef tenderloin steaks
  • 1 yellow bell pepper, halved
  • 3 jalapeno peppers, halved and seeded
  • 2 (6-inch) corn tortillas
  • Burgundy Mole Sauce:
  • 1 cup sliced fresh shitake or portabello mushrooms
  • 8 garlic cloves, chopped
  • 2 Tbsp. olive oil
  • 1/2 cup dry red wine
  • 1 (10 1/2 oz.) can condensed beef broth, undiluted
  • 1/3 cup soy sauce
  • 1 Tbsp. semisweet chocolate morsels
  • Sweet Salsa:
  • 1 green onion, chopped
  • 1 small jalapeno pepper, diced
  • 2 Tbsp. chopped fresh cilantro
  • 1/3 cup salsa
  • 1/4 cup ketchup
  • 2 Tbsp. fresh lime juice
  • 1/2 cup chopped avocado
  • Pico de Gallo:
  • 1/2 cup diced jicama
  • 1/2 small cucumber, peeled and thinly sliced
  • 2 small oranges, sectioned
  • 1/4 tsp. pico de gallo seasoning
  • 2 tbsp. lemon juice
  • 1 green bell pepper, halved
  • Garnish: fresh cilantro sprigs

Directions

  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 degrees) 10 minutes, turning after 7 minutes.
  3. 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.
  4. 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.

  5. Burgundy Mole Sauce:

  6. Saute sliced mushrooms and chopped garlic in hot oil until crisp-tender; drain. Stir in red wine and remaining ingredients. Bring mixture to a boil. Reduce heat, and simmer, stirring occasionally, 30 minutes.

  7. makes 2/3 cup

  8. Sweet Salsa:

  9. Stir together green onion and remaining ingredients in a small bowl. Cover and chill.
  10. makes 1 cup

  11. Pico De Gallo:

  12. Stir together first 5 ingredients in a small bowl. Cover and chill at least 2 hours; spoon evenly into bell pepper halves.

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