Garlic-Infused Beef Tenderloin Bites
Sol y Sombra, a vibrant Andalusian tapas bar in the lively Triana district of Seville, situated across the Guadalquivir River, is always buzzing with flamenco music, adorned with bullfighting memorabilia, and boasts a unique atmosphere with sawdust-covered floors. The decor includes cured hams and dried peppers hanging from the ceiling, setting the stage for the house specialty – tenderloin tips in a flavorful garlic sauce (alioli).
Ingrediënten
Serves: 4
- 3 tablespoons fruity olive oil
- 8 garlic cloves gently crushed
- 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
- In a medium skillet, warm the olive oil over medium-high heat.
- Add the smashed garlic and beef, and sauté, stirring, until the beef is browned and cooked to your desired level.
- Season with a pinch of salt, stir in the dry sherry, and then transfer the contents to an earthenware casserole dish.
- To capture every bit of flavor, deglaze the skillet by adding a few tablespoons of water, stirring, and scraping up any delicious bits from the bottom.
- Incorporate this into the mixture in the casserole dish.
Notes / Tips / Wine Advice:
If you're using an earthenware dish, serve the dish hot right from it, or transfer the contents to a serving platter.
These tender and garlicky beef bites make for a delightful tapa that perfectly captures the lively atmosphere of Sol y Sombra. Enjoy this delicious treat with friends and family!
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