Mexican Stuffed Beef Fillets
Bring bold flavors to your table with these Mexican Stuffed Beef Fillets, a showstopping dish perfect for weeknight dinners or special occasions. Tender beef fillets are carefully butterflied and generously stuffed with a zesty, cheesy filling made from sautéed onions, garlic, jalapeño, juicy tomatoes, and aromatic spices like cumin and paprika. Monterey Jack cheese, fresh cilantro, and a hint of lime add a rich and tangy twist to the filling, creating an irresistible harmony of flavors. Once stuffed, the fillets are pan-seared to lock in their juiciness, then baked to perfection in a flavorful stock for extra tenderness. Serve these savory fillets with a side of rice or roasted vegetables, and watch this Mexican-inspired creation steal the spotlight at your dinner table. Perfectly satisfying and bursting with authentic spice, this recipe is sure to leave your guests raving!
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Recipe Information
Ingredients
- 4 pieces beef fillets
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, finely diced
- 2 medium tomatoes, diced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
- 0.25 cup cilantro, finely chopped
- 1 medium lime, juiced
- 0.5 cup beef or chicken stock
- 8 pieces toothpicks
Instructions
Preheat the oven to 375°F (190°C).
Place the beef fillets on a cutting board and use a sharp knife to make a pocket along the side of each fillet, being careful not to cut all the way through.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, garlic, and jalapeño. Sauté until the onion is translucent, about 3-4 minutes.
Add the diced tomatoes, cumin powder, paprika, ground coriander, salt, and black pepper to the skillet. Stir and cook for another 5 minutes until the mixture thickens slightly.
Remove the skillet from heat and let the mixture cool slightly. Stir in the shredded Monterey Jack cheese, chopped cilantro, and lime juice.
Stuff each beef fillet with the prepared filling, securing the openings with toothpicks to keep the stuffing in place.
Wipe out the skillet and return it to medium-high heat. Add the remaining 1 tablespoon of olive oil. Sear the stuffed fillets on both sides until browned, about 2-3 minutes per side.
Transfer the seared fillets to a baking dish and pour the beef or chicken stock around them to keep the dish moist during baking.
Bake in the preheated oven for 20 minutes, or until the beef is cooked to your desired doneness.
Remove the toothpicks before serving. Garnish with extra cilantro if desired and serve warm with a side of rice or roasted vegetables.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.6 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1019 mg | 78% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2786 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
