Filet Mignon Taco Recipe

1. Prepare and marinate

Pat the filet mignon dry with paper towels. Finely mince the garlic. In a bowl, whisk together 1 tbs olive oil, soy sauce, lime juice, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the marinade over the steak, cover, and let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

2. Cook the filet

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add a thin film of oil and sear the steak 2–3 minutes per side for medium-rare depending on thickness (internal temp 125–130°F / 51–54°C). Reduce heat to medium-low if exterior is browning too quickly. For thicker cuts, sear sides 30–60 seconds on edges. Remove steak to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing thinly against the grain into 1/4-inch strips.

3. Toast the pistachios in a dry skillet over medium heat, stirring, until fragrant and slightly browned, 3–4 minutes. Let cool. Remove stem from Serrano and roughly chop (keep seeds for heat or remove to mellow). In a small food processor or blender combine toasted pistachios, Serrano, cilantro, shallot, lime juice, olive oil, water, 1/2 tsp salt and 1/4 tsp ground cumin. Pulse until coarsely chopped but still textured — you want a chunky, saucy consistency. Taste and adjust salt or lime.

4. Halve and pit the avocado. Slice or dice to preferred shape. Toss gently with a squeeze of lime juice to prevent browning and season lightly with a pinch of coarse sea salt and pepper.

5. Make crispy cheese discs

Heat a nonstick skillet over medium. Place small mounds (about 2 tablespoons) of shredded cheese in the skillet spaced apart and press gently into 3–4 inch circles. Cook until edges are bubbling and golden, about 2–3 minutes, then flip and cook 30–60 seconds more until fully melted and crisp at the edges. Transfer to a paper towel-lined plate to drain. These will crisp further as they cool — they act as melted cheese shells or chips in the taco. Make enough for 6 tacos (about 6 discs).

6. Warm tortillas

Warm tortillas in a dry skillet over medium-high for 20–30 seconds per side or wrap in foil and heat in a 350°F / 175°C oven for 8–10 minutes. Lightly brush warmed tortillas with 1 tbs butter or neutral oil if desired and keep covered to stay pliable.

7. To assemble each taco: place a warmed tortilla on a plate, lay a crispy cheese disc on the tortilla (or place inside as a crisp layer), add 3–4 slices of rested filet mignon, a spoonful of pistachio Serrano salsa, and a few slices or chunks of avocado. Top with microgreens or cilantro if using and finish with a small pinch of coarse sea salt and a light grind of black pepper. Serve immediately with lime wedges on the side.

8. Make-ahead & tips

Pistachio salsa can be made 1 day ahead and refrigerated (bring to room temp before serving). Cooked steak can be rested and kept covered for up to 2 hours or reheated briefly in a hot skillet. Make crispy cheese discs just before assembling for best texture.