Blow your friends away at the next summer BBQ. Chef Jose Garces’ seared beef tenderloin with stir-fried vegetables is an easy recipe that requires little slaving over a hot stove–and who wants to do that mid-heat wave? Try this Lomo Saltado favorite:
Seared Beef Tenderloin with Stir-Fried Vegetables
Serves 4
4 4-oz. beef tenderloins
½ pound skirt steak, simmered in salted water for 20 minutes over medium heat, then shredded
1 white onion, sliced into half moons
2 red peppers, julienned
2 green peppers, julienned
2 potatoes, peeled & cut into batons, then oven roasted with vegetable oil, salt snf pepper at 425 degrees for 20 minutes
8 cherry tomatoes, halved
2 tablespoons soy sauce
1 tablepspoon honey
½ bunch cilantro, chopped
salt and pepper to taste
Season beef tenderloins with salt and pepper and sear in a sauté pan (about 3 minutes on each side for medium rare).
In a very hot pan, sauté the onions and peppers together for about 5 minutes, or until the onions become translucent. Add potatoes, cherry tomatoes and skirt steak and cook together for another 5 minutes. Finish with cilantro, soy and honey. Season with salt and pepper to taste.
Serve hot vegetables in a bowl, and place sliced beef fanned out over vegetables.
