Beef Tenderloin Tostadas

Looking for a delicious meal? These Beef Tenderloin Tostadas take the traditional tostada up and notch in elegance!
Ingredients

4-6 ounce filet mignon
6-8 mini tri-color peppers to roast
2 hatch chilis – optional for extra heat
Salt and course black pepper to taste
1 tsp olive oil
½ cup grated cheddar cheese
⅓ cup queso fresco cheese
1 tsp fresh cilantro, chopped fine
1 fresh lime, sliced
4 corn tostadas

Instructions

Set the Big Green Egg for direct cooking without a convEGGtor 450°F/316°C.

Rub tenderloin with olive oil, salt and pepper. Cook the steaks for 2 minutes, flip, cook 2 more minutes, then flip one last time and cook for 2 -6 additional minutes. Check internal temperature with a food temperature for desired doneness. Remove from heat and let rest.

Season the whole mini peppers and hatch chilis with olive oil, salt, and pepper. Place peppers on the cast iron grate and char on all sides turning frequently. Remove from the heat and let cool.

Thinly slice the beef tenderloin and roasted peppers. If hatch chilis were used remove the outer skin before slicing.

Brush a small amount of olive oil on the tostadas and place on the cooking grid for about 1 minute per side until heated through. Remove the tostadas from the EGG and sprinkle with the grated cheddar cheese. Add the sliced tenderloin, roasted peppers and hatch chilis; top with the red cabbage slaw. Top each tostada with the crumbled queso fresco cheese, chopped cilantro and a squeeze of fresh lime juice. Serve immediately with a side of yellow rice and black beans. Other garnishes like sour cream, salsa and guacamole can also be added. Enjoy!

Red Cabbage Slaw Ingredients

1 cup chopped fresh red cabbage
⅓ cup shredded carrots
¼ finely sliced red onion
1 tsp Greek yogurt or mayo
2-3 tbs apple cider vinegar
Big Green Egg Citrus and Herb Seasoning to taste
Salt and course black pepper to taste