Filet Salteado Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. beef tenderloin filet, cut into 1" cubes (you could also substitute chicken)
1 Spanish onion, coarsely chopped
3 garlic cloves, chopped
1/4 cup olive oil
1 5.5 oz. package Spanish chorizo, cut in half-moons (be sure to get the vacuum-sealed dry Spanish chorizo, not the Mexican type, which is loose in texture)
1 container fresh mushrooms, sliced
Sea salt and freshly ground pepper to taste
2 red-skinned potatoes, cooked and diced (peels left on)
1/3 cup red wine
1 red pepper, chopped
Green peas (you can use frozen peas and allow them to defrost just before using)
Flat-leaf parsley, chopped (use just enough peas and parsley to garnish dish)
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Directions: |
Directions:Heat olive oil in large iron skillet, saute pan or wok. When oil is fragrant, add tenderloin pieces and saute briefly, then remove meat and saute chopped onion, garlic, red bell pepper and mushrooms until vegetables are somewhat soft. Add cooked potatoes (cook them ahead by baking, frying or boiling), chorizo, salt and pepper. Return filet to the pan, add wine and bring to a boil. Taste to correct seasonings. Garnish with peas and parsley.
Serve over yellow rice with a side of fried or baked plantains, a 1905 salad and a glass of sangria over ice. |
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Personal
Notes: |
Personal
Notes: If I were fortunate enough to still be living in Tampa, I could easily eat at The Columbia Restaurant once a week. As it is, I have to content myself with eating there once a year. And during my annual pilgrimmage, I almost always have to order Filet Salteado. It's that good! Here's my version; I've made it many times over the years for my Nashville friends, and for my boys.
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