Cut the beef tenderloin into 1-inch pieces if not already done.

In a medium skillet over medium-high heat, heat the fruity olive oil.

Add the lightly smashed garlic cloves and beef tenderloin tips.

Cook, stirring occasionally, until the beef is browned and reaches your desired level of doneness.

Season with kosher or sea salt according to your taste preferences.

Pour in the dry sherry, such as Fino, and continue to cook for an additional minute, allowing the flavors to meld.

Transfer the garlic-infused beef and the pan juices to an earthenware casserole dish.

Deglaze the skillet by adding several tablespoons of water, stirring, and scraping up any flavorful bits.

Pour this mixture into the casserole dish with the beef.

If using earthenware, serve the dish hot directly from the casserole.