Beef Tenderloin, Swiss Chard, And Caramelized Fennel Tacos

• 2 teaspoons olive oil
• 2 cups thinly sliced fennel
• 1 cup thinly sliced onion
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground red pepper
• 1 (12-ounce) beef tenderloin steak
• Cooking spray
• 2 cups thinly sliced Swiss chard
• 1 teaspoon fresh lemon juice
• 8 fresh corn tortillas (such as El Milagro)
• 8 teaspoons crema Mexicana

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add fennel, onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 5 minutes or until tender, stirring occasionally. Cover; cook over low heat for 10 minutes or until fennel mixture begins to brown, stirring occasionally. Uncover; cook 10 minutes or until mixture is golden and caramelized. Remove from pan; keep warm.
2. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, white pepper, coriander, and red pepper in a small bowl. Rub mixture evenly over beef. Wipe skillet clean with a paper towel; return skillet to medium-high heat. Lightly coat beef with cooking spray; add to pan. Cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; thinly slice.
3. Combine Swiss chard and lemon juice, tossing to coat.
4. Working with 1 tortilla at a time, toast tortillas in a pan or over the flame of a gas burner until tender and blackened in spots. Arrange 1/4 cup chard mixture in center of 1 tortilla; top with about 1 ounce beef and 2 tablespoons fennel mixture. Repeat with remaining tortillas, chard mixture, beef, and fennel mixture. Top each with 1 teaspoon crema.
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olive oil, fennel, onion, salt, freshly ground black pepper, ground white pepper, ground coriander, ground red pepper, beef tenderloin, cooking spray, chard, lemon juice, corn tortillas, crema mexicana

Taken from www.myrecipes.com/recipe/beef-tenderloin-swiss-chard-tacos (may not work)