Tortillas with marinated beef tenderloin and Le Gruyère AOP

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Serves 4

  • 150g Le Gruyère AOP
  • 2 beef fillets (Chateaubriand) à each approx. 300g

For the marinade:

  • 2 cloves of garlic
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper (from the mill)
  • 1/2 red peppers, diced
  • 2 limes (juice)
  • 1 orange (juice)
  • 2 tablespoons white wine
  • 1 crisp green chili
  • 3 tablespoons olive oil
  • 1/2 bunch fresh coriander, finely chopped

For dressing:

  • 12 Tortillas( wheat or corn flour)
  • 1 red onion, diced
  • 15 cherry tomatoes, diced
  • 1 avocado, peeled, pitted and diced
  • 1/2 bunch of fresh coriander, chopped
  • 2 limes, quartered
  • Creme fraiche Cheese


  1. For the marinade crush in a bowl garlic, peppers, chili, coriander, salt and pepper. Add the lemon juice, orange juice, vinegar and oil and mix all. Put the beef fillets in a bowl and coverit with the marinade. Leave at least 1 hour (up to 6 hours) in the refrigerator.
  2. Heat in a pan olive oil and fry the fillets for about 1-2 minutes. Cook the tortillas for 30 seconds in a pan (without fat) or on the grill until they are hot and supple.
  3. Add 100 g of beef to the center of each tortilla. Garnish with red onions, tomato pieces, avocado and coriander. Grate 150g Gruyère AOP and sprinkle on the tortillas. Serve with lime quarters and crème fraîche.

Cheese in this recipe