Tasty Filet Mignon Tacos

Here is my favorite filet mignon taco recipe, with tender, perfectly seasoned beef, warm corn tortillas, and a simple mix of fresh toppings that make these tacos feel both fancy and comfortable.

These filet mignon tacos are what I make when I want to turn taco night into something a little more special. The kids love them just as much as regular tacos, but they feel fancy enough for when we have friends over for dinner.

What Kind of Beef Tenderloin Should I Use?

For these tacos, you’ll want to look for beef tenderloin filets that are about 1 to 1.5 inches thick so they cook evenly and stay tender. You can buy them pre-cut from the butcher counter, or ask your butcher to cut a whole tenderloin into individual filets for you. If you’re shopping at a regular grocery store, the pre-packaged filets in the meat section will work just fine too. Make sure to let them come to room temperature for about 20-30 minutes before cooking – this helps them cook more evenly and prevents the outside from overcooking while the inside stays cold.

Options for Substitutions

While filet mignon makes these tacos special, there are plenty of ways to customize this recipe:

• Beef tenderloin filets: If filet mignon isn’t in the budget, try sirloin steak, flank steak, or even skirt steak. These cuts will need to be sliced thin against the grain after cooking for the best texture.
• Flour tortillas: Corn tortillas work great too and give a more traditional taco flavor. Just warm them up well since they can crack more easily than flour ones.
• Mexican Crema: Can’t find Mexican crema? Sour cream mixed with a squeeze of lime juice makes a perfect substitute. Greek yogurt also works if you want something a bit lighter.
• Cotija cheese: If you can’t locate cotija cheese, crumbled queso fresco or even feta cheese will give you that salty, crumbly texture you’re looking for.
• Apple cider vinegar: White vinegar or rice vinegar work just fine for the pickled onions. The flavor will be slightly different but still delicious.
• Shredded cabbage: Feel free to use a coleslaw mix from the store, or substitute with shredded lettuce if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking filet mignon is overcooking this expensive cut of beef – since it’s so lean and tender, it can go from perfect to tough and dry in just a minute or two.

Use a meat thermometer and pull the filets off the heat when they reach 125°F for medium-rare, as they’ll continue cooking while resting and reach the perfect 130°F internal temperature.

Another common error is not letting the meat rest at room temperature for 20-30 minutes before cooking, which helps ensure even cooking throughout, and don’t forget to let it rest for 5 minutes after cooking before slicing to keep all those juices locked in.

For the pickled onions, make sure to slice them as thin as possible and give them at least 30 minutes to pickle properly – they should be bright pink and tangy when ready to serve.

What to Serve With Filet Mignon Tacos?

These fancy tacos are perfect with some Mexican rice and refried beans on the side to make it a complete meal. I love serving them with fresh guacamole and tortilla chips for extra dipping action, plus maybe some elote (Mexican street corn) if you’re feeling ambitious. A simple side salad with lime vinaigrette works great too, especially since the tacos are already pretty rich with that tender filet mignon. Don’t forget to have plenty of cold beer or margaritas on hand – they pair perfectly with the smoky spices and creamy toppings.

Storage Instructions

Keep Fresh: Store your leftover cooked filet mignon in the fridge for up to 3 days in an airtight container. The pickled onions will actually get better with time and can hang out in the fridge for up to 2 weeks in a sealed jar. Keep the cabbage slaw separate from the meat to prevent it from getting soggy.

Make Ahead: The pickled onions are perfect to make a day or two ahead – they taste even better after marinating! You can also prep your cabbage slaw and store it covered in the fridge for up to 24 hours. Just wait to cook the filet mignon until you’re ready to serve for the best texture.

Warm Up: Gently warm the leftover filet mignon in a skillet over medium-low heat for just a minute or two – you don’t want to overcook that beautiful meat! Heat your tortillas in a dry pan or wrap them in damp paper towels and microwave for 20-30 seconds to make them pliable again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-110 g
• Fat: 70-80 g
• Carbohydrates: 120-140 g

Ingredients

For the pickled onions:

• 1/2 red onion, thinly sliced
• 3/4 tsp kosher salt
• 1 1/2 tsp granulated sugar
• 1/4 cup apple cider vinegar

For the cabbage slaw:

• 2 cups finely shredded green cabbage
• 1/2 lime, juiced
• Salt, to taste

For the steak:

• 4 beef tenderloin filets
• 2 tbsp extra-virgin olive oil
• Kosher salt, as needed
• Black pepper, as desired
• Ground cumin, to taste
• Chili powder, as desired
• Garlic powder, to taste

For assembling tacos:

• 6 fajita-size flour tortillas
• Mexican crema, for serving
• Fire-roasted salsa, for serving
• Crumbled cotija cheese, for garnish
• Pickled onions (see above)

Step 1: Make the Quick Pickled Onions

• 1/2 red onion, thinly sliced
• 3/4 tsp kosher salt
• 1 1/2 tsp granulated sugar
• 1/4 cup apple cider vinegar

In a bowl, combine the thinly sliced red onion, 3/4 teaspoon kosher salt, granulated sugar, and apple cider vinegar, mixing well until the sugar and salt dissolve.

Let the mixture sit at room temperature for at least 1 hour to allow the flavors to meld and the onion to pickle.

I find that the longer you let the onions rest, the more vibrant and flavorful they become.

Step 2: Prepare the Cabbage Slaw

• 2 cups finely shredded green cabbage
• 1/2 lime, juiced
• salt, to taste

In a small bowl, toss the finely shredded green cabbage with the juice from half a lime and salt to taste.

Mix until the cabbage is well coated and slightly softened.

This slaw adds a refreshing crunch to the tacos.

Step 3: Season the Beef Filets

• 4 beef tenderloin filets
• 2 tbsp extra-virgin olive oil
• kosher salt, as needed
• black pepper, as desired
• ground cumin, to taste
• chili powder, as desired
• garlic powder, to taste

While the grill pan is preheating over medium-high heat with olive oil, season the beef tenderloin filets on both sides.

Use kosher salt, black pepper, ground cumin, chili powder, and garlic powder, adjusting the quantities to your taste preferences.

Make sure each filet is evenly coated with the seasoning.

Step 4: Grill the Steaks

• seasoned beef tenderloin filets from Step 3

Once the grill pan is hot, add the seasoned beef filets.

Grill for about 5 minutes on each side for medium doneness, or adjust the cooking time depending on your preferred steak temperature.

Remove the steaks from the pan and let them rest for a few minutes, allowing the juices to redistribute.

Then, slice the steaks into thin strips.

I like to let the steak rest for at least 5 minutes before slicing; this helps keep the meat juicy and flavorful.

Step 5: Warm the Tortillas

• 6 fajita-size flour tortillas

While the steaks are grilling, heat the flour tortillas one at a time in an ungreased skillet over medium-high heat for about 10 seconds on each side until they are warm and pliable.

Step 6: Assemble and Serve the Tacos

• warmed tortillas from Step 5
• cabbage slaw from Step 2
• sliced steak from Step 4
• Mexican crema, for serving
• fire-roasted salsa, for serving
• crumbled cotija cheese, for garnish
• pickled onions from Step 1

To assemble the tacos, lay out the warmed tortillas and top each with about 1/3 cup of cabbage slaw from Step 2, a few strips of sliced steak from Step 4, a drizzle of Mexican crema, some fire-roasted salsa, a sprinkle of crumbled cotija cheese, and a spoonful of pickled onions from Step 1.

Serve immediately and enjoy!

Tasty Filet Mignon Tacos

Delicious Tasty Filet Mignon Tacos recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 32 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 37 minutes mins

Servings 4

Calories 1600 kcal

Ingredients

  

For the pickled onions:

• 1/2 red onion, thinly sliced
• 3/4 tsp kosher salt
• 1 1/2 tsp granulated sugar
• 1/4 cup apple cider vinegar

For the cabbage slaw:

• 2 cups finely shredded green cabbage
• 1/2 lime, juiced
• salt, to taste

For the steak:

• 4 beef tenderloin filets
• 2 tbsp extra-virgin olive oil
• kosher salt, as needed
• black pepper, as desired
• ground cumin, to taste
• chili powder, as desired
• garlic powder, to taste

For assembling tacos:

• 6 fajita-size flour tortillas
• Mexican crema, for serving
• fire-roasted salsa, for serving
• crumbled cotija cheese, for garnish
• pickled onions (see above)

Instructions

 

• In a bowl, combine the thinly sliced red onion, 3/4 teaspoon kosher salt, granulated sugar, and apple cider vinegar, mixing well until the sugar and salt dissolve. Let the mixture sit at room temperature for at least 1 hour to allow the flavors to meld and the onion to pickle. I find that the longer you let the onions rest, the more vibrant and flavorful they become.
• In a small bowl, toss the finely shredded green cabbage with the juice from half a lime and salt to taste. Mix until the cabbage is well coated and slightly softened. This slaw adds a refreshing crunch to the tacos.
• While the grill pan is preheating over medium-high heat with olive oil, season the beef tenderloin filets on both sides. Use kosher salt, black pepper, ground cumin, chili powder, and garlic powder, adjusting the quantities to your taste preferences. Make sure each filet is evenly coated with the seasoning.
• Once the grill pan is hot, add the seasoned beef filets. Grill for about 5 minutes on each side for medium doneness, or adjust the cooking time depending on your preferred steak temperature. Remove the steaks from the pan and let them rest for a few minutes, allowing the juices to redistribute. Then, slice the steaks into thin strips. I like to let the steak rest for at least 5 minutes before slicing; this helps keep the meat juicy and flavorful.
• While the steaks are grilling, heat the flour tortillas one at a time in an ungreased skillet over medium-high heat for about 10 seconds on each side until they are warm and pliable.
• To assemble the tacos, lay out the warmed tortillas and top each with about 1/3 cup of cabbage slaw from Step 2, a few strips of sliced steak from Step 4, a drizzle of Mexican crema, some fire-roasted salsa, a sprinkle of crumbled cotija cheese, and a spoonful of pickled onions from Step 1. Serve immediately and enjoy!