Sherry Garlic Beef Tenderloin
Enjoy….this is so yummy with any type of potato dish!!! I took this recipe from a Whole Foods Cooking School Class.
Janet Ramsey
1½ lb. Beef Tenderloin, trimmed, cut into 1½ inch cubes
½ Cup Dry Sherry (I like Taylor New York…from any liquor store)
3 Tbs Extra Virgin Olive Oil (I like Zoe for this dish…it’s a Spanish variety)
3 Tbs Finely Chopped Parsley
8 Cloves of Fresh Garlic, finely chopped
Kosher or Sea Salt and Fresh Ground Pepper to taste
Preheat a large skillet over medium-high heat.
Add olive oil and sear the pieces of meat, in batches if necessary. Using tongs turn meat on all sides to brown evenly….do not stir the meat. Only a minute or two on each side is necessary for browning purposes.
Add garlic and parsley and season to taste with Kosher or Sea Salt and Freshly Ground Pepper.
Remove your meat Mixture. Loosen the brown bits which remain in your pan and deglaze them with the sherry.
Cook over medium heat for 2-3 minutes and return your meat mixture to the pan. Let the Sherry reduce by half before serving.
Serves four small gourmet size Tapas portions
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- Recipe byMartine
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