Sautéed Beef Fillet Tails Mexican-Style

by Henri Lorenzi

Two frying pans are required to make this recipe
10 - 15 MINS
10-15 MINS


  • 600g Fillet Tails cut lengthwise in strips
  • 3 tbsp Olive Oil
  • 5 Onions, finely chopped
  • 2–3 Green Chilies, chopped e.g. Jalapeno, seeds removed
  • 5 ripe Tomatoes, blanched, peeled, and finely chopped, juices reserved
  • Sea Salt
  • Freshly squeezed juice of 1–2 Lemons
  • 1 cup plus 2 tbsp fresh Coriander, chopped
  • Corn tortillas

Sautéed Beef Fillet Tails Mexican-Style


In one skillet or frying pan, heat 1 to 2 tbsp olive oil over medium-high heat; when hot, add the onions and chillies. When onions become transparent, add the tomatoes and their juice. Add salt to taste, reduce heat to medium-low, and cook for a few minutes longer until ingredients are well combined.

In another skillet or frying pan, heat remaining tbsp of olive oil. When oil sizzles, add the fillet tails, shaking the pan well to avoid sticking. As soon as the meat is browned, add the tomato and green onion mixture; cook over high heat, stirring often, for a few minutes to let ingredients meld. Add the lemon juice and coriander, and serve immediately with warm tortillas.

This Recipe is a sample from Henri Lorenzi's fantastic cookbook "Olive Oil: A life in recipes and prose" which is as enjoyable to read as it is to cook from and can be purchased by clicking HERE Fillet Tails can be purchased by clicking HERE

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Sautéed Beef Fillet Tails Mexican-Style
Overall Rating
Simple and Excellent. Amazing
Really easy Really tasty and definitely worth cooking. Brilliantly tasty and simple
By Franc - 18th Jan 2013

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