Filet Mignon Fajitas with Sunrise Sauce - Dallas News |

Filet Mignon Fajitas with Sunrise Sauce

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Sunrise Sauce

Yield: 2 Cups

1/2 tablespoon of tequila (100% agave optional)

1/2 cup chicken broth

1/4 teaspoon of spice mix equal parts (white pepper, garlic powder, cumin)

6 ounces of sour cream

1 ounce chipotle peppers in adobo (blended)

6 ounces of golden velvet cheese spread or velveeta cheese (dice into small pieces)

Salt to taste

Combine tequila, chicken broth and spices in a small sauce pan over medium heat. Whisk together and bring to a simmer.

Whisk in the sour cream and chipotle peppers, combine well, and simmer for 5 minutes on low heat.

Whisk in the cheese spread. Continue whisking until all cheese has been incorporated.

Salt to taste. Serve as needed.

Filet Mignon Fajitas

Yield: 4 portions


1 large yellow onion sliced 1/2"

1 large poblano pepper sliced 1/2"

1 large red bell pepper sliced 1/2"

1 tablespoon olive oil

Freshly ground pepper

Salt to taste

4 (8 ounce) filet mignon steaks

Agave queso sauce as needed

12 corn tortillas (heated)


Pico de gallo

Heat grill to high. Season both sides of steaks with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

While the steaks are resting, sauté vegetables. In a medium sauté pan, add oil and heat on high heat.

Add vegetables and toss, by gently moving the pan back and forth over the flame.

Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl.

Heat tortillas on grill or in microwave.

To Serve:

Spread guacamole on a tortilla, top with peppers and onions, a few slices of steak, and top with agave queso sauce.

Roll up the tortilla to enclose the filling.

May also be served with sour cream, shredded cheese, and pico de gallo.

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