Beef Tenderloin Tacos with Blue Cheese & Onion Spread

By Peggie

Ingredients

• 3/4 cup sour cream
• 1/3 cup cream cheese, whipped
• 1/4 cup crumbled blue cheese
• 2 tbsp minced onion
• 2 tbsp milk
• pepper, pinch
• 2 lbs beef tenderloin roast
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp chopped basil leaves
• 1/2 tsp cracked pepper
• 1 clove garlic, crushed.

Preparation

Step 1

In a small bowl, combine sour cream, whipped cream cheese, crumbled blue cheese, onion, milk and pepper. Cover refrigerate at least 2 hours, up to 24.

Preheat oven to 425 degrees F.

Grease 13 x 9 roasting pan.

Trim roast and coat with olive oil.

Combine kosher salt, basil leaves, cracked pepper and garlic. Press onto roast. Place meat in pan.

Roast 30-45 minutes or until thermometer reads 140 degrees. Let meat stand 8 to 10 minutes before slicing.

Press 2 (6 or 8") corn tortillas, warmed, together for a double layer.

Divide meat mixture among 16 double tortillas (32 total).

Top with cheese mix, 2 cups salad mix, pico de Gallo & sliced jalapeno peppers. Fold tortillas in half.