Peruvian Style Beef Tenderloin with French Fries
Main Dishes • European
Description
Peruvian Style Beef Tenderloin with French Fries
Ingredients
- Salad Potatoes 15 oz
- Canned Tomatoes (Pelati) 15 oz
- Lamb Neck Fillet 20 oz
- Chopped Green Onions 2 tablespoons
- Spanish onions 1 head
- Garlic 3 cloves
- Canned Jalapeño Peppers ¼ cup
- Rice to taste
- Red Wine Vinegar ¼ cup
- Soy Sauce 2 tablespoons
- Ground Cumin 1 teaspoon
- Ground coriander 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
In a bowl, mix the red wine vinegar, soy sauce, cumin, coriander, a bit of salt, and black pepper.
Step 2
Cut the meat into thin strips and place it in the marinade. Let it sit for a while.
Step 3
Heat a large amount of vegetable oil in a pot over high heat. Meanwhile, peel the potatoes and cut them into strips. Rinse under cold water and dry well. Fry the potatoes in the hot oil in batches for a few minutes until soft and golden. Then place them on a baking sheet lined with paper towels to remove excess fat. Season with salt and toss.
Step 4
Cook the desired amount of rice until done. Drain.
Step 5
Thinly slice the red onion, mince the garlic, cilantro, and jalapeño.
Step 6
In a skillet, sauté the onion with garlic in a small amount of vegetable oil until soft, about 3–4 minutes. Add the meat with the marinade and sauté for another 3 minutes. Add the jalapeño and tomatoes. Sauté for a couple more minutes. Then add the French fries, mix, and remove from heat.
Step 7
Serve over rice and sprinkle with cilantro.
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