Peruvian Sauteed Beef Tenderloin (Lomo Saltado) Recipe #364352
this is another main course recipe from peruvian cuisine, i copied the recipe from yanuq.com
http://www.yanuq.com/english/recipe.asp?idreceta=520
preparation time is aprox
45 min | 30 min prep
SERVES 8
- 2 1/4 lbs beef tenderloin, sliced into thin strips
- 3 red onions, peeled and cut in eight pieces
- 2 1/4 lbs all purpose potatoes, peeled, cut for French fries
- 4 fresh peruvian yellow chili (Yellow, green or orange-colored fresh hot pepper or chili. This is the most common aji used in Peru,)
- 4 tomatoes, cut in eighths
- 2 tablespoons chopped parsley
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 1/4 cups oil
- 1/2 teaspoon key lime juice
- pepper
- Preparation:
- Heat ½ cup oil in a large skillet over high heat. Add beef and quickly sauté until beef is seared and browned on all sides. Remove pan from heat and transfer beef to a plate. Save covered.
- Return pan to medium-high heat and add 1 ½ tablespoons oil. Add onions and sauté until edges are seared and they begin to soften, about 2 minutes.
- Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Sauté until tomatoes have softened, about 2 minutes.
- Add beef and toss gently.
- Optional: For a special taste pour ¼ cup Pisco over boiling meat and ignite. Cover and set aside.
- Heat ¾ cups oil in a large nonstick skillet over medium heat. Add potatoes and sauté until browned and tender, about 15 minutes. Drain on paper towel.
- Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley.
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5 stars