Go Back
–+ servings

Beef Fillet Tacos

No ratings yet
When we spotted the fillet steak at Willow Grange Farm Shop, it looked far too good to leave behind. Beautifully aged, richly marbled and full of promise, it was a no-brainer for these beef fillet tacos.
We’re serving it in small corn tacos, a new find for us at Tesco and the first time we’d seen them on the shelves, so we couldn’t resist giving them a try. To complement the beef, we’ve added a bold Mexican-inspired rub with a slightly unexpected ingredient: dark chocolate. Chocolate nibs bring a deep, gently bitter note that works brilliantly with the savoury, tender steak. A fresh, juicy mango salsa adds sweetness and colour, while a little of our red pickled onion cuts through everything with its sharp, tangy bite. The result is a vibrant, indulgent taco that balances richness, freshness, sweetness and spice in every mouthful—and makes the most of that exceptional fillet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces of beef fillet
  • Corn tacos
  • Mango Salsa
  • Pickled Red Onions
For the rub

Equipment

Grill Temperature

250C temp_icon

Surfaces

Cast Iron Skillet
Stainless grid

Method
 

For the rub
  1. Pop your ancho and chipotle chilli flakes into a pan and dry fry until they're wamed through.
  2. Pop all the ingrendients including the chilli flakes into a mortar and pestle and grind together to form a powder.
To cook the beef
  1. Preheat your Egg to 250°C with your stainless grid on top, and a cast iron skillet.
  2. Sprinkle some of the rub over the beef.
  3. Add a drizzle of oil, over the beef.
  4. Place the beef into the skillet and cook until you have a full surface sear.
  5. Flip the steaks and cook to get a full surface sear on the second side.
  6. Cook them until the internal temperature reaches about 48 to 50°C.
  7. You might want to move them around the pan to find the hot spots.
  8. Keep an eye on them as you don't want to over cook them.
  9. Remove the steak from the pan, wrap in foil loosely and set aside.
  10. Use the same pan, to cook the corn tacos.
  11. Place the tacos in the pan, cook them for 10 to 20 seconds until they're coloured. Flip them and cook them on the second side. They'll puff up. Remove from the heat.
  12. Slice the steak
  13. To serve, placed the mango salsa on the corn tacos top with slices of beef. Sprinkle with some pickled red onions.

Notes

We've used small tacos so you can pick them up in your hands. Don't forget to use a small plate or serviette!