Beef Tenderloin Tips in Garlic Sauce |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Puntitas de Solomillo al Ajillo “Sol y Sombra”; Tapas by Penelope Casas Ingredients:
3 tablespoons fruity olive oil |
8 garlic cloves, crushed and peeled |
3/4 lb beef tenderloin steak, in 1-inch cubes (may use other cuts of beef used for steaks) |
kosher salt or sea salt |
1 tablespoon dry fino sherry wine |
Directions:
1. Heat the oil in a large skillet until very hot.
2. Add in the garlic and the meat cubes; stir-fry over high heat until brown and done as desired.
3. Sprinkle with salt; stir in the sherry.
4. Transfer to a serving dish, preferably a large or individual Spanish earthenware cazuelas.
5. Further deglaze the pan with several tablespoons water, loosening the brown particles.
6. Add this to the sauce and serve right away.
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