Acapulco Fillet

• 1 medium onion
• 1 small tomato
• 2 (6-ounce) beef tenderloin steaks
• 1 yellow bell pepper, halved
• 3 jalapeno peppers, halved and seeded
• 2 (6-inch) corn tortillas
• Garnish: fresh cilantro sprigs

1. Cut a thin slice from top and bottom of onion and tomato; discard. Cut onion and tomato into 2 slices.
2. Grill onion, steaks, and peppers, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 10 minutes, turning after 7 minutes. Add tomato, and grill, turning occasionally, 3 minutes. Add tortillas, and grill 1 minute on each side or until crisp. Remove vegetables and tortillas; remove steaks (medium-rare), or continue grilling to desired degree of doneness.
3. Place tortillas on individual serving plates; top evenly with peppers, tomato, Burgundy Mole Sauce, steaks, and onion. Serve with Sweet Salsa and Pico de Gallo, and garnish, if desired.

onion, tomato, beef tenderloin, yellow bell pepper, peppers, corn tortillas, fresh cilantro

Taken from www.myrecipes.com/recipe/acapulco-fillet (may not work)