Jul 13 2026
Restaurants›The Copper Kettle Mule Bar and Eatery›Filet Mignon Taco Recipe

Filet Mignon Taco Recipe

Inspired by The Copper Kettle Mule Bar and Eatery
Time1h
Serves4

Prime Filet Cilantro White Corn Tortilla Spicy: Pickled Habaneros Habanero Aioli

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Ingredients

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Filet Mignon

Tortillas

Pickled Habaneros

Habanero Aioli

Method

Filet Mignon

  1. 1

    Prepare the Filet Mignon

    Season the filet mignon with salt and black pepper on all sides.

  2. 2

    Sear the Filet

    In a skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon and sear for about 4-5 minutes on each side for medium-rare, or longer for your desired doneness.

  3. 3

    Rest the Meat

    Once cooked, remove the filet from the skillet and let it rest for 5-10 minutes before slicing.

Pickled Habaneros

  1. 4

    Prepare the Pickling Brine

    In a small saucepan, combine white vinegar, sugar, and salt. Bring to a simmer until the sugar and salt have dissolved.

  2. 5

    Pickle the Habaneros

    Slice the habaneros and add them to the brine. Remove from heat and let cool. Transfer to a jar and refrigerate for at least 1 hour.

Habanero Aioli

  1. 6

    Make the Aioli

    In a blender or food processor, combine mayonnaise, habanero pepper (seeds removed), garlic cloves, and lemon juice. Blend until smooth.

  2. 7

    Adjust Seasoning

    Taste the aioli and adjust the seasoning as needed, adding more lemon juice or salt to taste.

Assembly

  1. 8

    Assemble the Tacos

    Warm the white corn tortillas in a skillet or microwave. Slice the rested filet mignon thinly and place a few slices on each tortilla. Top with pickled habaneros, chopped fresh cilantro, and a drizzle of habanero aioli.

  2. 9

    Serve

    Serve the tacos immediately with lime wedges on the side, if desired.

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