Sherry Garlic Beef Tenderloin
Martine Giddings
Enjoy….this is so yummy with any type of potato dish!!! I took this recipe from a Whole Foods Cooking School Class.
Janet Ramsey
ingredients
- 1 1/2 lb. Beef Tenderloin, trimmed, cut into 1 1/2 inch cubes
- 1/2 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
directions
- 1
Preheat a large skillet over medium-high heat.
- 2
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.
- 3
Add garlic and parsley and season to taste with Kosher or Sea Salt and Freshly Ground Pepper.
- 4
Remove your meat Mixture. Loosen the brown bits which remain in your pan and deglaze them with the sherry.
- 5
Cook over medium heat for 2-3 minutes and return your meat mixture to the pan. Let the Sherry reduce by half before serving.
- 6
Serves four small gourmet size Tapas portions
Source: Martine
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