Grilled Beef Tenderloin ‘TaCones’

EntréesGrill RecipesBeefMexican RecipesSummer Recipes

May 3

Written By Montana Rae, Sommelier & Founder

Spring is in the air and Red Rocks concert season is upon us! This amazing natural amphitheater is only 20 minutes away from my house in Denver and it’s one of the best places to enjoy live music and take in the natural beauty of Colorado.

My friends and I love making a Red Rocks show an all-day affair, complete with the tailgate. It’s common to see parking lots full of people creating makeshift kitchens out of the backs of their cars and that’s exactly what I’m prepping for today. I’ll get most of the work done ahead of time so when we get to the lot I can kick back and enjoy myself with my group.

The Menu

I wanted something versatile that could be assembled with minimal equipment and maximum deliciousness. My friends and I love tacos (who doesn’t, right?) so I decided to go for something close to a taco but easy to enjoy without a dining table or plates. The Beef Tenderloin ‘TaCone’ is born! This is a taco folded into a cone-shaped tortilla for easy handling and grilled to piping hot perfection using a mini George Foreman grill. Just describing it tends to turn heads so be prepared to share!

This recipe is all about the beef. I started with a visit to my local Safeway store where I selected one of my all-time favorite cuts: the tenderloin from Aspen Ridge Natural Angus Beef.

Aspen Ridge beef products are USDA Choice graded, Certified Humane®, and have no added hormones or antibiotics. The company is transparent about the way its beef is raised and it makes a huge difference in the flavor and quality of every cut.

The tenderloin is a leaner cut of beef but packs a ton of flavor and is so tender that the TaCones melt in your mouth. You can find Aspen Ridge at Safeway and Albertsons throughout Denver and the Rocky Mountain Region.

To take the Mexican-inspired flavors to the next level, I created a marinade for the beef using Mezcal and other richly flavored ingredients.

I cooked the beef using a classic restaurant-style preparation with a stovetop cast iron sear and finished it in the oven. I prepared a variety of other awesome toppings like crumbled queso fresco, easy pickled red onions, colorful fajita veggies, chopped fresh cilantro and jalapeños, and crowd favorites like sour cream and a couple of different hot sauces.

I fixed everything ahead of time at home and packed it into my favorite glass lock storage containers from Amazon. By the time we get to Red Rocks, all I’ll need to do was assemble the TaCones and serve!

For beverages, I already had an amazing Espadin Mezcal from the boutique producer, Rey Campero, going into the marinade so I used it again to create a pre-batched Paloma with fresh-squeezed grapefruit and lime juice, sliced jalapeño, and a little simple syrup (agave nectar works too!). This is a spectacular cocktail that travels well. Just pour it over ice and top it with a little soda water when you’re ready!

You’ll find all the details of how I brought this amazing menu together with tips and tricks in the video at the end of this post. I’ve also broken down all of the ingredients and preparation steps for each component below, as well as a day-of packing list so you’re sure to have all the essentials!

Grocery List

1 pound Aspen Ridge Natural Angus Beef Tenderloin – available at Safeway stores
1 package queso fresco
1 red onion
4 cloves of garlic
1 jalapeño pepper
1 red bell pepper, sliced
2 limes, one juiced and one cut into wedges
1 bunch cilantro, chopped
1 avocado
1 package flour tortillas
vinegar, salt, and sugar for pickled red onions
7 oz can chipotle peppers in adobo sauce
4 oz. Mezcal — I used Rey Campero Espadin

Prep Your Ingredients

Quantities serve about four people

Pickled Red Onion

Ingredients

½ red onion, thinly sliced
3/4 cup vinegar — I recommend white or apple cider
1/4 cup water
1 tbsp sea salt
1 tbsp sugar
Add slices of jalapeño, black peppercorns, garlic cloves, or any other spices you like

Preparation

Thinly slice the onion using a sharp knife or a mandolin and place it into a glass container or jar with jalapeño, garlic, peppercorns, and anything else you want to add.
Combine the vinegar, water, salt, and sugar in a saucepan over medium heat and bring to a simmer.
Pour the hot mixture over the onions and let sit on the counter until cool, then move to the refrigerator.
The pickles will be ready after about an hour. They are amazing with this dish as well as salads and anything else you want to brighten up with a little acidity and flavor.

Mezcal Marinated Beef Tenderloin

Ingredients

1 pound Aspen Ridge Natural Angus Beef Tenderloin
½ 7 oz can chipotle peppers in adobo sauce, smashed — I used a cocktail muddler!
4 garlic cloves, finely chopped
Juice from one lime
½ cup Mezcal
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp each cumin, oregano, salt, and pepper

Preparation

Place the beef and all ingredients in a plastic bag or container and refrigerate for 1 to 6 hours, redistributing occasionally.
Preheat the oven to 415°F.
When the oven is preheated, place a cast iron skillet on the stove over high heat.
Add butter and cook each side of the beef tenderloin for 2 minutes.
Move the skillet to the oven and cook another 5-7 minutes until the internal temperature of the beef reads 145°F on your meat thermometer.
Remove the skillet from the oven and transfer the steaks to a plate to rest for 7-9 minutes, then slice thinly against the grain.

Fajita Veggie Blend

Ingredients

½ tbsp cooking oil
1 red bell pepper, sliced
½ red onion, sliced
¼ jalapeño pepper, sliced
Salt, pepper, and other seasonings to taste

Preparation

Heat the cooking oil in a pan over medium heat, add the veggies and seasoning, and cook to your liking.