Filet Mignon Nachos

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Yield: 10 Servings (18 oz.)

Yield: 10 Servings (18 oz.)

Looking to take your nacho game to the next level? We think marinated filet mignon, roasted poblano Mornay sauce and queso fresco crumbles may be just the way to do it.

Ingredient	Weight	Measure
Beef tenderloin tips, cut 1-inch pieces	20 oz.	3 cups
Italian dressing, prepared	6 fl. oz.	3/4 cup
Grape tomatoes, pan-blistered, chilled	20 oz.	4 cups
Cilantro lime vinaigrette, prepared	6 oz.	3/4 cup
Half & Half	40 fl. oz.
Poblano pepper, fire-roasted, peeled, seeded, diced	1/2 lb.	1 cup
Monterey Jack cheese, shredded	1 lb.	4 1/2 cups
Manchego cheese, shredded	4 oz.	1 cup
Kosher salt		1 Tbsp.
Black pepper, ground		2 tsp.
Sour cream	20 oz.	2 1/3 cups
Sriracha hot sauce	2 oz.	1/4 cup
Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend	20 oz.	2 cups
Tortilla chips, fried	20 oz.	20 cups
Cilantro, fresh, chopped	1.5 oz.	1 cup
Queso fresco crumbles	10 oz.	1 1/2 cups

Preparation Instructions:

Step 1

Marinate beef tenderloin tips in Italian dressing for at least two hours under refrigeration.

Step 2

Mix together chilled blistered tomatoes and cilantro lime vinaigrette and refrigerate until service.

Step 3

To prepare the Mornay sauce; in a saucepan over medium-high heat add in Half & Half and poblano peppers. Whisk in Monterey Jack cheese and Manchego cheese until melted and well blended. Remove from heat. Season to taste with salt and pepper.

Step 4

In a small bowl combine sour cream and sriracha hot sauce. Reserve chilled for service.

Step 5

Prepare beef tenderloin tips to temperature of your liking and prepare roasted pepper and onion blend according to package instructions. Reserve warm.

Step 6

To assemble; place tortilla chips on serving dish. Top with beef tenderloin tips and pepper and onion blend. Pour on Mornay sauce and blistered tomato dressing blend. Drizzle with sriracha sour cream and sprinkle with cilantro and queso fresco. Serve immediately.