Acapulco Fillet
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
Burgundy Mole Sauce*
1 cup sliced fresh shiitake or portobello mushrooms
8 garlic cloves, chopped
2 tablespoons olive oil
1/2 cup dry red wine
1 (10 1/2-ounce) can condensed beef broth, undiluted
1/3 cup soy sauce
1 tablespoon semisweet chocolate morsels
.
Sauté 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.
Yield 2/3 cup
Sweet Salsa** 1 green onion, chopped 1 small jalapeño pepper, diced 2
tablespoons chopped fresh cilantro 1/3 cup salsa 1/4 cup ketchup 2
tablespoons fresh lime juice 1/2 cup chopped avocado
Preparation Stir together green onion and remaining ingredients in a small
bowl. Cover and chill.
Preparation Sauté 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.
Yield 2/3 cup
Pico De Gallo*** 1/2 cup diced jícama 1/2 small cucumber, peeled and thinly
sliced 2 small oranges, sectioned 1/4 teaspoon pico de gallo seasoning 2
tablespoons lemon juice 1 green bell pepper, halved
Preparation Stir together first 5 ingredients in a small bowl. Cover and
chill at least 2 hours; spoon evenly into bell pepper halves.
Yield 2 servings
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.
Yield 2 servings