Fillet Tail Taco with Chilli Sambal

People often forget about the fillet tail because it is a small fillet but it is just the same quality. It is perfect for making these tacos as a little meat goes a long way.  You can do 1 fillet tail between 2.  The citrus and pickled onion cut through the richness of the meat beautifully and of course, the Sambal brings texture and heat.  Make this for a special weekend treat!  You won’t regret it!

Method:

Start the stew by getting a large pot on a medium high heat and adding a small amount of vegetable oil. Season the beef well and sear in batches until nicely coloured. Remove the beef and add the diced onion and garlic the pot and cook for 3-4 mins to get a small amount of colour. Add the tomatoes, cinnamon, ground cumin and cook for another 1-2 mins. Put the beef back and cover with the beef stock, season well, bring to the boil and reduce to a simmer and cook for 2-3 hours or until the beef is starting to break apart.

Method:

Cook the Tequila & Lime skewers either with a pan or a BBQ for around 8-10 mins or until cooked through.

Finely chop the peppers and onions.

Add each ingredient in little mounds in the bowl; the peppers, onio, sweetcorn, beans (drained) and the Salsa.

Method

Mix all ingredients and place on the Bavette steak, ideally you will leave the marinade on overnight.

Cook straight from the marinade onto BBQ or frying pan to your desired temperature.

Leave to rest 5 minutes, slice, serve with a few wedges of lime.