| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 40 min |
| Yield: | 12 tacos |
Ingredients
- 1 1/2 pounds center-cut tenderloin
- 1 poblano chile
- Olive oil, for drizzling
- 1 yellow onion, sliced into 1/4-inch strips
- Kosher salt and freshly ground black pepper
- 12 fresh corn tortillas
- Cheese Sauce, recipe follows
- 12 pickled cherry peppers, stemmed, seeded and thinly sliced
- One 12-ounce can evaporated milk
- 2 teaspoons Dijon mustard
- 4 ounces sharp yellow Cheddar, freshly grated
- 2 ounces pepper jack cheese, freshly grated
- 2 ounces blue cheese, crumbled
- 2 teaspoons cornstarch
Instructions
- Put the tenderloin on a parchment-lined baking sheet and freeze for 1 hour. Flip the tenderloin and freeze for another hour. Use a very sharp knife to slice the meat as thinly as possible.
- Roast the poblano directly over an open flame, turning regularly, until blistered and blackened all over, about 5 minutes. Put in a bowl, cover with a kitchen towel and let cool for at least 10 minutes. Rub off the blackened skin, remove the stem and seeds and slice into 1/4-inch strips.
- Heat a cast-iron griddle over medium-high heat on one side and medium-low heat on the other side. On the cooler side, drizzle with olive oil, add the onions and cook, stirring occasionally, until tender and beginning to char, 5 to 7 minutes. Add the roasted poblano to the onions and cook for another 3 minutes.
- Sprinkle the meat with a generous amount of salt and pepper. Drizzle the hot side of the grill pan with olive oil, then lay the meat in a single layer, in batches if necessary. Cook very quickly on the first side, about 1 minute. Flip and cook on the other side, another minute or so. Repeat the process until all the meat is cooked. Reserve in a bowl along with the onions and pepper until you are ready to serve.
- Heat both sides of the griddle over medium-high heat and oil lightly. Arrange the tortillas in a single layer on the griddle and heat about 30 seconds per side, then wrap in a clean kitchen towel to keep warm.
- To build the tacos: In a warm tortilla, layer some meat, spoon on a couple of tablespoons of Cheese Sauce, add a few of the pepper and onions and top with the pickled cherry peppers.
- Set a medium saucepan over low heat. Add the evaporated milk and Dijon and whisk together until uniform and smooth. Toss the Cheddar, pepper jack and blue cheese with the cornstarch in a bowl until totally coated. Whisk the cheese mixture into the milk mixture and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. Keep warm over low heat until ready to use.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 352 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 74 mg |
| Sodium | 495 mg |
Reviews
Made these before, so good! Will add the giardinara tonight like his dad suggested. Yum!
Loved it except for the cheese sauce. It was just a little to heavy for me. Probably would make again & tweak the sauce.
Made this last night,added mushrooms to onions and poblano pepper mix, delicious, thank you Jeff
I made this recipe today. Jeff, buddy!!!! OMG, it is just so good. You have got to try it. We used one filet instead of a whole tenderloin (there are just two of us). It was amazing. The tang of the Gorgonzola, the creaminess of the sauce, the heat from the poblano peppers! It is simply delicious. My husband loved it. We will be making this one again.
Yum, yum, yum!
This was great. A different spin. My hubby and I love tacos and cheesesteak subs so this was a great combo of two things we love. We seasoned to our taste so it was perfect!
This was AWESOME! It was easy, delicious and a big hit! I love the idea of slicing a tenderloin steak because it is tender and moist. I like that you cook it so quickly. The cheese sauce was the best queso I’ve had and by far the easiest.
Thanks for the recipe!
Thanks for the recipe!
Very bland. Don’t waste your time and groceries on this recipe.