Cruise ship recipe for:
For our readers aboard Prow's Edge Cruise Magazine, Chef Pedro Miguel Schiaffino shares his recipe for LOMO SALTADO (Sautéed beef tenderloin strips with French fries).
SAUTEED BEEF TENDERLOIN
Chef Pedro Miguel Schiaffino
Sautéed beef tenderloin strips with French fries
60 milliliters vegetable oil
2 kg. beef tenderloin, cubed
600 gr. purple onion, thickly sliced
150 gr. yellow chili pepper, cleaned and thickly sliced
500 gr. tomatoes, seeded and cut into six pieces
225 gr. red wine vinegar
12 portions of soy sauce
12 portions of sauté sauce
100 gr. butter
2 kg yellow potato
20 gr. chopped garlic
5 gr. cumin
5 gr. oregano
Salt and pepper
Vegetable oil for frying
Marinate the beef one hour prior to preparation. Prepare the French fries. Pour some vegetable oil in a frying pan and heat until it starts to smoke. Add the beef and sauté over high heat, moving it so neither the beef strips nor the sauce burns. Remove the beef from the pan and lower heat to medium. Add the chili peppers and onions. Sauté these for a few minutes and then add the tomatoes. Season with salt.
Add the vinegar and cook until it evaporates. Pour in the soy sauce and continue cooking until it reduces. Then add the sauté sauce , cooking until it reduces, as well. Return the beef strips to the pan and sauté, making certain throughout the process not to overcook the onions. End by incorporating the chopped cilantro and butter. Serve with French fries.
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