Create from scratch or beef leftovers for this over the top taco
Jason Nicosia of Overland Eats adapted this recipe so that you can premake the puff pastry taco shells and then cook the rest of the dish over charcoal all in the same skillet. Great for Leftover filet mignon!
Leftover Filet Mignon or Beef Tenderloin roast
2 cups of mushrooms minced
1 clove of garlic
1 package of puff pastry cut into taco shell sized circles
1 package of parma/proscuitto ham
1 bag of creamed spinach.
Follow the instructions on the box to cook your puff pastry tacos in your home oven, and then set them aside in a box for camping.
Cook down your mushrooms, garlic, shallot, and add some thyme until the moisture is mostly cooked out. Set to the side.
Cook your creamed spinach in your skillet according to the instructions on the bag. Should only take about 5 minutes.
Thinly slice the ham and set aside.
Warm your leftover filet or you can always start with a fresh one and cook to a medum rare.
Assemble the dish as if it is a taco, and enjoy! Definitely going to keep this one handy as a deconstructed dish I can make while camping.
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