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–+ servings

Garlic-Infused Beef Tenderloin Tips

Puntitas de Solomillo al Ajillo “Sol y Sombra”
Couverts4
Preparation 20 minutes
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Ingredients

  • 3 tablespoons fruity olive oil
  • 8 garlic cloves lightly smashed
  • ¾ pound beef tenderloin tips or steak cut into 1-inch pieces
  • Kosher or sea salt to taste
  • 1 tablespoon dry sherry such as Fino

Instructions

Preparation:

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

Sauté Garlic and Beef:

  • 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:

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

Add Sherry:

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

Transfer to Casserole Dish:

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

Deglaze Skillet:

  • 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.

Serve:

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

Notes & Wine Advice

Alternatively, transfer the beef to a platter for a more formal presentation.

Nutrition values

Calories: 476 kcal
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Course; Beef
Cuisine; European / Spain