Filet Mignon Nachos


  1. Marinate beef tenderloin tips in Italian dressing for at least two hours under refrigeration.
  2. Mix together chilled blistered tomatoes and cilantro lime vinaigrette and refrigerate until service.
  3. To prepare the Mornay sauce; in a saucepan over medium-high heat add in Half & Half and poblano peppers. Whisk in Monterrey Jack cheese and Manchego cheese until melted and well blended. Remove from heat. Season to taste with salt and pepper.
  4. In a small bowl combine sour cream and sriracha hot sauce. Reserve chilled for service.
  5. Prepare beef tenderloin tips to temperature of your liking and prepare roasted pepper and onion blend according to package instructions. Reserve warm.
  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.


  • 3 cups Beef tenderloin tips, cut into 1 inch pieces
  • 3/4 cup Italian dressing, prepared
  • 4 cups tomato(es), grape, pan-blistered, chilled
  • 3/4 cup Cilantro lime vinaigrette, prepared
  • 40 fl oz cream, half and half
  • 1 cup pepper(s), poblano, fire-roasted, peeled, seeded, diced
  • 4 1/2 cups cheese, Monterey Jack, shredded
  • 1 cup cheese, manchego , shredded
  • 1 tbsp Kosher salt
  • 2 tsp black pepper, ground
  • 2 1/3 cups sour cream
  • 1/4 cup Sriracha
  • 2 cups Simplot RoastWorks®: RTE Flame-Roasted Pepper & Onion Blend 6/2.5lb
  • 20 oz tortilla chips, fried
  • 1 cup cilantro, fresh, chopped
  • 1 1/2 cup Queso Fresco, crumbled