We started doing these as an appetizer when we do the Stuffed Beef Tenderloin and we didn’t want to waste the trimmings. If you are going to prepare the beef tenderloin early in the day then this will make a great lunch or save the trimmings for another day.
Beef tenderloin left over from the stuffed beef tenderloin or ask your butcher for some trimmings
Package of small tortillas
1 tomato
Leaf lettuce
Salsa
Gruyere cheese, or use your favourite cheese
Wash and prepare the tomatoes and lettuce prior to cooking the beef. Dice the tomatoes and tear the lettuce into half leaves.
Slice the beef tenderloin in ¼ inch thick pieces and place in a mixing bowl, sprinkle in Cypress Hills Steak Rub and mix well to coat. In a non-stick fry pan place a bit of olive oil and heat when hot place pieces of the beef in the pan, don’t just dump them all in, don’t over crowd the pan or you won’t be able to cook them rare, turn once and remove to small platter to rest. When you are ready to serve slice the beef into strips.
Heat the corn tortillas in a small non-stick pan, turn once and place a strip of Gruyere cheese in the center along with a small dollop of salsa and a few strips of the rare beef tenderloin. The cheese should soften then slide onto serving plate.
Let your guests add their own lettuce, tomatoes and hot sauce. Did I forget to mention the hot sauce? All tacos in our house just gotta have some hot sauce to perk things up a bit.
