Submitted by Lynn Hooker

About the cook: I am a home cook who enjoys creating new recipes and competing in cooking competitions and food sport. I also started a blog "The Culinary Grapevine" to share my experiences and knowledge with others! I tied for first place in a local Top Home Chef competition and have competed in The World Food Championships twice. I love a good competition and enjoy sharing my recipes and food with others.

About the dish: Imagine a perfectly cooked filet mignon with a blue cheese wedge salad and your favorite glass of red wine, all rolled up into a single taco. Impress family and friends on taco night!

National Origin: American

Serves: 4

Estimated Time: 1 to 2 Hours

Ingredients:

2 cups bagged pre-shredded Angel Hair Slaw
¼ cup Shredded Carrot
1 tbsp Apple Cider Vinegar
¼ cup Sour Cream
¼ cup Mexican Crema
2/3 cups Blue Cheese
2 large Sweet Onion, sliced
2 1/2 tbsp Olive Oil, divided
5 tbsp unsalted butter, divided
2 tbsp Canola Oil
Filet Mignon (about 1 ½ lbs)
Salt & Pepper
1 cup Red Wine
8 small Flour Tortillas
4 slices cooked bacon, chopped
Diced tomatoes for garnish
Green onions for garnish

Preparation:

Allow the filet mignon to get to room temperature then salt and pepper generously.
In a small bowl combine sour cream, crema and blue cheese. Mix well and pepper to taste.
In a medium bowl add the slaw, carrots, vinegar, 1 tbsp of olive oil and a pinch of salt and toss.
In a saute pan, add 1 ½ tbsp olive oil and 2 tbsp butter and heat on high until butter starts to foam. Add the sliced onion and cook on high for 5 minutes. Reduce heat to medium/medium low and cook for about 45 minutes, until they are cooked down and are nicely caramelized and slightly browned.
Add canola oil to iron skillet and turn to high heat for 1 minute. Add steaks and immediately lower the temperature to medium/medium high. Cook for 5 minutes and then flip. Cook for an additional 5 minutes. Remove steaks from the pan and tent with aluminum foil.
Using the same pan, add the red wine and boil for about 10 minutes until reduced by half. Turn off the heat and add 3 tbsp of butter, 1 tbsp at a time. Add pepper.
Slice the steak and add the steak and any resting juices to the wine sauce.
Heat the tortillas in a saute pan. For each tortilla, add an 1/8 of the steak, some of the caramelized onions, and top with the slaw and chopped bacon. Then drizzle on a generous portion of the blue cheese dressing. Garnish with chopped green onions, diced tomatoes and more bacon & cheese crumbles if desired.

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