Cruise ship recipe for:
 from: Chef Pedro Miguel Schiaffino

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).

 Sautéed beef tenderloin strips with  French fries

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
Chopped cilantro

Beef seasoning
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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 Cruise Line Chef Pedro  Miguel Schiaffino

Chef Pedro Miguel Schiaffino and Aqua Expeditions           photo: Aqua Expeditions

Lima star Chef Pedro Miguel Schiaffino oversees the M/V Aqua menus and restaurant operations, focusing on fresh, delicious Peruvian fare, paired with fine South American wines.

Schiaffino is owner of Lima’s renowned Malabar Restaurant, and previously made his international reputation at La Huaca Pucllana, where his superb nouveau-Andean fare resulted in an invitation to become a featured chef at the James Beard House in New York.

Schiaffino studied at the Culinary Institute of America in Hyde Park New York, and did master’s level work at the Italian Culinary Institute. While in Italy, he also honed his skills at the Michelin three-star Ristorante dal Pescatore, under renowned chef Nadia Santini, and at Piero Bertinotti’s celebrated Ristorante Pinocchio.

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