Garlic-Infused Beef Tenderloin Tips
Garlic-Infused Beef Tenderloin Tips
Puntitas de Solomillo al Ajillo “Sol y Sombra”
Ingrediënten
- 3 tablespoons fruity olive oil
- 8 garlic cloves lightly smashed
- ¾ pound beef tenderloin tips or steak cut into 1-inch pieces
- Kosher or sea salt to taste
- 1 tablespoon dry sherry such as Fino
Instructies
Preparation:
- Cut the beef tenderloin into 1-inch pieces if not already done.
Sauté Garlic and Beef:
- In a medium skillet over medium-high heat, heat the fruity olive oil.
- Add the lightly smashed garlic cloves and beef tenderloin tips.
- Cook, stirring occasionally, until the beef is browned and reaches your desired level of doneness.
Season:
- Season with kosher or sea salt according to your taste preferences.
Add Sherry:
- Pour in the dry sherry, such as Fino, and continue to cook for an additional minute, allowing the flavors to meld.
Transfer to Casserole Dish:
- Transfer the garlic-infused beef and the pan juices to an earthenware casserole dish.
Deglaze Skillet:
- Deglaze the skillet by adding several tablespoons of water, stirring, and scraping up any flavorful bits.
- Pour this mixture into the casserole dish with the beef.
Serve:
- If using earthenware, serve the dish hot directly from the casserole.
Notes / Tips / Wine Advice:
Alternatively, transfer the beef to a platter for a more formal presentation.
Nutritional Information
Calories: 476 kcal
