Salpicao
Ingredients:
2 T olive oil
1 bulb garlic less 3 cloves, sliced thinly (use the 3 cloves for the sauteed spinach)
tenderloin beef, cubed (I used 350g for 3 persons)
1/2 t Emeril's Essence (see recipe in Emeril's Drunken Shrimp)
1 T Lea and Perrins
2 tsp Knorr seasoning
2 T butter
Procedure:
Rub Emeril's Essence into the beef cubes. Add Lea & Perrins and Knorr seasoning. Set aside.
Heat olive oil in skillet. Add sliced garlic until brown. Remove from skillet, season with salt and pepper and set aside.
Reduce oil to 1 T and set aside the rest in a small bowl for the spinach. Saute beef. Add the leftover marinade from the beef. Cook to desired wellness. Remove beef to serving platter. Add 2 T butter to remaining sauce in skillet. Pour over beef. Top with garlic slivers.
Serve over sauteed spinach.
No comments:
Post a Comment