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Lomo Saltado (Sauteed Beef Tenderloin)

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from "Yanaq Cooking in Peru"

List of Ingredients

* 2.2 lb beef tenderloin, sliced into thin strips
* 3 red onions, peeled and cut in eight pieces
* 2.2 lb all purpose potatoes, peeled, cut as for French fries
* 4 ají amarillo fresco / fresh yellow aji (chili), sliced into thin strips
* 4 tomatoes cut in eighths
* 2 tablespoons chopped parsley
* 1 tablespoon balsamic vinegar
* 2 tablespoons gf soy sauce
* 1 ¼ cups oil
* ½ teaspoon key lime juice
* Pepper



Recipe

Heat ½ cup oil in a large skillet over high heat.

Add beef and quickly sauté until beef is seared and browned on all sides.

Remove pan from heat and transfer beef to a plate. Save covered.

Return pan to medium-high heat and add 1 ½ tablespoons oil.

Add onions and sauté until edges are seared and they begin to soften, about 2
minutes.

Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar.

Sauté until tomatoes have softened, about 2 minutes.

Add beef and toss gently.

Heat ¾ cups oil in a large nonstick skillet over medium heat.

Add potatoes and sauté until browned and tender, about 15 minutes. Drain
on paper towel.

Cook rice according to manufacturer's instructions.

Mold and chill rice.

Unmold rice in center of serving dish.

Place beef and french fries on each side.

Sprinkle with finely chopped parsley.

Yield: 8 servings