Allergens
Fajita Platter – FILET MIGNON
**All condiments and tortillas are served on the side, so the dish itself is gluten and dairy free**
Chef prepares this HUGE meal with lots of flavor and TLC. Tender Angus Beef Tenderloin – Marinated with southwestern spices and seared to perfection along with sweet bell peppers, caramelized onions and poblanos. Accompanied by all the fixings – black beans and rice & 4 oz ea of Sour Cream and our House Chimichurri!
This “Platter” in most cases is enough for 2, over a pound of Beef and veggies Combined – in addition to the rice, sauces and tortillas 🙂
Don’t forget to add guacamole if you are feeling frisky! Guacamole
340 Calories /13g Fat/ 29g Carbs/ 29g Fat- WITHOUT Cimmi or Sour Cream (served on side)
510 Calories / 31g Fat / 32g Carbs / 30g Protein Per Serving- WITH Cimmi & Sour Cream
There are roughly 4 servings per Platter (Macros include sauce and sour Cream)
Tortillas are Served on the side (4) Per order
Flour Tortillas 90 Calories / 2g Fat / 15g Carbs / 3g Protein Per Serving – 1 Serving = 1 Tortillas
Chef B Uses only the Best, Beef Tenderloin (Filet Mignon if you’re cutting steak) Cooked on skillets with high heat for the perfect sear and maximum Enjoyability!
Out of stock
Allergens
Nutrition Facts
Ingredients
SUB RECIPE FOR FAJITA SIDES (SOUR CREAM, CHIMI, AND BLACK BEANS AND RICE) (MEAL PREP BLACK BEANS AND RICE (SUB-RECIPE) (RICE, BLACK BEANS, SOUTHWESTERN RUB (SMOKED PAPRIKA, GROUND CUMIN, GARLIC POWDER, ONION POWDER, KOSHER SALT, BLACK PEPPER)), FILTERED WATER, SOUR CREAM, HOUSE FRESHLY MADE CHIMMICHURRI (OLIVE OIL, LIME JUICE, FRESH PARSLEY, FRESH GARLIC, ONION, CILANTRO, KOSHER SALT, JALAPEÑOS, BLACK PEPPER, CUMIN)), BEEF, LOIN, TENDERLOIN STEAK, FILET, BONELESS, CHARRED ONIONS, POBLANO PEPPER, RED PEPPER, OLIVE OIL, FRESH GARLIC, SOUTHWESTERN RUB (SMOKED PAPRIKA, GROUND CUMIN, GARLIC POWDER, ONION POWDER, KOSHER SALT, BLACK PEPPER)
How to prepare
microwave
4 Servings Per Container. Portion and Heat on Microwave Safe Dish for 1 Minute. 30 second increments there after.
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