Labor Day weekend is upon us and if you’re looking for a new recipe to impress your guest, be sure to try out this dish from Rani Harris!

Mexican Style Filet Mignon Fiesta

  • 2 medium onion
  • 2 small tomatoes
  • 4 (6-ounce) beef tenderloin steaks
  • 2 yellow bell peppers, halved
  • 3 jalapeno peppers, halved and seeded
  • 4 (6-inch) corn tortillas
  • Burgundy Mole Sauce
  • Sweet Salsa
  • Pico De Gallo (recipes for all three follow)
  • Garnish: fresh cilantro sprigs


Cut a thin slice from top and bottom of onions and tomatoes; discard. Cut onions and tomatoes into 4 slices.

Grill onions, steaks, and peppers, covered with grill lid, over medium-high heat (350 to 400 degrees) for 10 minutes, turning after 7 minutes. Add tomatoes, 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.

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 with cilantro, if desired.

Serves: 4

For the Burgundy Mole Sauce:

  • 2 cups sliced Portobello mushrooms
  • 8 garlic cloves, chopped
  • 4 tablespoons olive oil
  • 1 cup dry red wine
  • 2 ½ cups beef broth
  • 2 tablespoons semisweet chocolate morsels

For the Burgundy Mole Sauce: Sauté sliced mushrooms and chopped garlic in hot oil until tender-crisp; drain. Stir in red wine and remaining ingredients. Bring mixture to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes.

Makes enough for four servings

For the Sweet Salsa:

  • 2 green onions, chopped
  • 2 small jalapeno peppers, diced
  • 3 tablespoons chopped fresh cilantro
  • 1 cup good quality salsa
  • 3 tablespoons fresh lime juice (or to taste)
  • 1 cup chopped avocado

For the Sweet Salsa: Stir together green onion and remaining ingredients in a small bowl. Cover and chill.

Makes 2 cups

For the Pico De Gallo:

  • 1 cup diced jicama
  • ½ English cucumber, peeled and thinly sliced
  • 3 small oranges, sectioned
  • ½ teaspoon pico de gallo seasoning
  • 2 – 3 tablespoons lemon juice (or to taste)
  • 2 yellow bell peppers, halved

For the Pico De Gallo: Stir together first 5 ingredients in a small bowl. Cover and chill at least 2 hours; spoon evenly into bell pepper halves.

Makes enough for four servings with some left over

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