Thin-sliced beef paired with a homemade sauce... it's a simple but satisfying recipe that you can repurpose in so many ways.
This petit filet of beef was another one of my great finds at our local market. It proved to be almost 2½ pounds of one of the most tender cuts of beef I have ever prepared. Lucky for me, this market in particular offers some great affordable prices on their cuts of meat. It's allowed me to try different cuts that are much more expensive in other stores. This beef recipe became one of my favorites.
I pondered for a few weeks on how I wanted to prepare this fillet. I knew I didn't want to slice it up or cook it in aguisado (stewed). I wanted to use minimal ingredients to let the meat itself be the main focus. The key to this recipe is to not overcook the beef. This is where your meat thermometer come in very handy. For medium rare, you want the internal temperature to be between 130º F and 135º F. For medium, wait until it reaches 140º F. If you like your beef well done, let it cook for a few more minutes.
The best thing about this dish is that we were able to repurpose the meat for days and in different recipes! We enjoyed it sliced thin for tacos, with the remaining cilantro and green onion sauce and some serrano chile and avocado used as a great topping:
We also used it to make tortas (Mexican-style sandwiches). All we did was toast up some bolillo rolls, add some peppery arugula, pickled onions and avocado, and had ourselves a delicious torta:
Finally, it was a delicious protein to add to a fresh salad. You can also make some extra cilantro and green onion sauce to be used as a dressing on salads or as a bread dip for a cheese plate.
This beef recipe lasted me for the next 6 days, no lie! It was as good the last day as it was on the first. Amazing!
For the Beef
2petit filets beef (about 2½ pounds) *the beef came prepackaged
Season the beef with salt and pepper. Drizzle with red wine vinegar and olive oil to coat evenly. Add a little more pepper. Set aside.
Roughly chop the cilantro, green onions, jalapeño and garlic and transfer to the blender. Add all of the remaining ingredients to prepare the sauce and blend on high until smooth. Taste for salt, pour half of the sauce into a bowl for basting. Pour the other half into a small bowl, cover and set aside.
Preheat oven to 300º F. Also preheat a cast-iron skillet to medium heat for 5 minutes. Take the sauce you have set aside for basting and baste the beef evenly. After a few minutes, add a couple tablespoons of olive oil and sear the beef for 3 minutes per side or until nicely browned.
With the fillet side up, transfer whole pan to the oven and continue cooking for 15 to 20 minutes or until internal temperature of meat reads 130º F to 135º F (medium/rare) or 140º F for medium. If you like it medium/well, leave it in another few minutes.
Remove from oven. Turn broiler to high. Baste beef with cilantro/green onion sauce on all exposed sides. Broil for 2 minutes, basting one more time and broiling for another minute. Discard the remaining basting sauce, if any. Remove from oven, tent loosely with foil and let sit for 6 to 8 minutes before slicing thin, against the grain.
The two beef fillets will give you up to 8 servings. Serve as-is, thinly sliced, with reserved sauce and lime wedges.
A cast-iron pan is the best way to cook a steak on the stove top. A quick sear on both sides, then a few more minutes in the oven will give you a tender and juicy fillet or steak.