Beef Tenderloin and Elote Tacos have tender steak topped with Mexican street corn for an easy and delicious dinner or summer cookout.
Why I love this recipe
These steak tacos have just 5 steps and are ready in just 20 minutes!
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Substitutions
You can either skillet fry the steaks or make grilled steak instead.
Try using flour tortillas instead of corn tortillas.
Equipment used for this recipe
- cast iron skillet or non-stick skillet
- cutting board
- mixing bowls
How to make Beef Tenderloin and Elote Tacos
Step 1 – Season the beef tenderloin steak on both sides with salt and cumin and set aside.
Step 2 – Heat a cast iron skillet over medium-high heat. Spray with non-stick spray, then add the steak and cook for about 6-8 minutes, flipping over once, for medium rare, or longer to your desired level of doneness. Set aside on a cutting board to rest.
Step 3 – Fry the tortillas in the same pan, one at a time, for 30 to 60 seconds on each side.
Step 4 – Place the corn in a medium bowl and mix with the mayo, cilantro, chili powder, lime juice, and salt. Microwave, covered for about 2 minutes.
Step 5 – At the same time, thinly slice steak across the grain, and place over the tortillas. Top with the elote corn mixture, and cheese. Garnish with cilantro and serve with lime wedges for squeezing over the tacos.
Pro Tips
The steaks can be fried in a skillet or grilled on a grill.
You may also enjoy
- Beer Battered Fish Tacos
- BBQ Pulled Pork Tacos
- Korean BBQ Tacos
- Filet Mignon and Bourbon Sauce
- Filet Mignon and Shrimp
- Crock Pot Mongolian Beef
Beef Tenderloin and Elote Tacos
Equipment
- 10.25″ cast iron skillet or non-stick skillet
Ingredients
For the steak:
- ½ pound beef tenderloin
- ½ teaspoon coarse salt
- ¼ teaspoon cumin
For the Mexican corn:
- 1 cup frozen corn
- 1 Tablespoon mayonnaise
- 1 Tablespoon chopped fresh cilantro (plus more for garnish)
- ¼ teaspoon ancho chili powder
- 1 teaspoon fresh lime juice
- ⅛ teaspoon table salt
For the tacos:
- 4 corn tortillas (taco sized)
- ½ cup queso fresco cheese, finely crumbled (or Cotija cheese, or feta cheese)
- ½ lime (cut into wedges for serving)
Instructions
- Season the beef tenderloin steak on both sides with salt and cumin and set aside.
- Heat a cast iron skillet over medium-high heat. Spray with non-stick spray, then add the steak and cook for 3-4 minutes on each side for medium rare, or longer to your desired doneness. Set aside on a cutting board to rest.
- Fry the tortillas in the same pan, one at a time, for 30 to 60 seconds on each side.
- Place the corn in a medium bowl and mix with the mayo, cilantro, chili powder, lime juice, and table salt. Microwave, covered, for about 2 minutes.
- At the same time, thinly slice the steak across the grain, place over the tortillas. Top with the elote corn mixture, and cheese. Garnish with cilantro and serve with lime wedges for squeezing over the tacos.
Notes
- The steaks can be fried in a skillet or grilled on a grill.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Zona House
Monday 1st of July 2024
I hope you love these tacos as much as we do!