Acapulco Fillet

Yield: 2 servings

Ingredients

• 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

Preparation

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.