Puntas de Filete with Cilantro & Lime
Tender strips of beef tenderloin seared until golden, then finished with a bright cilantro-lime pan sauce and roasted jalapeños. A restaurant-quality Mexican classic that comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 387
- Protein
- 42g
Ingredients
- 1.25 lb beef tenderloin, in one piece
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 whole fresh jalapeños
- 3 whole garlic cloves, minced
- ½ cup fresh cilantro, chopped (divided)
- 3 tablespoon lime juice, fresh
- ½ cup beef broth
- 1 tablespoon butter
- ½ teaspoon cumin
Instructions
- 1
Pat the beef tenderloin dry on all sides with paper towels so it browns well when seared.
- 2
Slice the beef tenderloin lengthwise (along the grain direction) into strips about 2 inches wide and 1/4 inch thick, as if slicing bread on a slight angle.
- 3
Sprinkle 0.75 teaspoon salt and 0.5 teaspoon black pepper evenly over both sides of all the beef strips.
- 4
Slice each jalapeño lengthwise (from stem to tip) into two halves, then scrape out the seeds with a small spoon if you prefer less heat.
- 5
Mince the garlic cloves until the pieces are smaller than a grain of rice, about pencil-tip dots.
- 6
Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Carefully place the beef strips in the hot oil in a single layer, without crowding — work in two batches if needed so each piece touches the hot pan.
- 8
Cook without moving for 2 minutes until the bottom surface turns the color of warm honey with darker edges, then flip each strip and cook the other side 1 to 2 minutes until similarly colored.
- 9
Transfer all cooked beef strips to a clean plate and set aside.
- 10
Place the jalapeño halves skin-side down in the same skillet and cook 2 to 3 minutes until the skin softens and turns spotty brown, then flip and cook 1 minute more, then move to the plate with the beef.
- 11
Reduce heat to medium and add the minced garlic to the same skillet, stirring constantly for 30 seconds until the kitchen smells strongly fragrant and the garlic turns pale golden.
- 12
Sprinkle 0.5 teaspoon cumin over the garlic and stir for 15 seconds to bloom the spice, so it releases its warm fragrant oils.
- 13
Pour 0.5 cup beef broth into the skillet and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom of the pan.
- 14
Return the beef strips and jalapeños to the skillet, then pour in 3 tablespoons fresh lime juice and stir to combine, about 20 seconds.
- 15
Remove the skillet from heat and stir in 1 tablespoon butter until it melts and coats the beef, then add 3 tablespoons fresh cilantro and stir to distribute evenly.
- 16
Divide the beef and sauce among four plates, arrange two jalapeño halves on each plate, and sprinkle the remaining cilantro over the top as garnish.
Tools you’ll need
- cutting board
- sharp chef's knife
- paper towels
- 12-inch skillet
- wooden spoon
- plate for resting beef
- small spoon for seed removal
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