Make the most of tasty beef fillet tail steak with this Mexican twist. A beef fillet tails recipe full of zing and bursting flavour.
- Preparation time 10 - 15 mins
- Cooking time 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. jalapeño, seeds removed
- 5 ripe tomatoes, blanched, peeled, and finely chopped, juices reserved
- sea salt
- 1-2 lemons, freshly squeezed
- 1 cup plus 2 tbsp fresh coriander
- chopped corn tortillas
- 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.
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