Lomo Saltado

Author

Helen Park

Servings

4

Category

Main Course

Ingredients

• 2 Tbsp vegetable oil
• 1 pound beef tenderloin, cut into 2” chunks
• 1 tsp Pierre Poivre blend
• 1 tsp fine sea salt
• -
• 1 red onion, cut into 8 wedges and separated into petals
• 2 Tbsp Amahari blend
• 2 plum tomatoes, cut into 8 chunks each
• 2 Tbsp garlic slices
• 2 Tbsp white vinegar
• 2 Tbsp soy sauce or gluten free tamari
• -
• ¼ cup roughly chopped cilantro
• 2 cups French fries, fried until very crispy
• -
• Cooked white rice on the side

Directions

1. In a heavy bottom pan, heat the oil over high heat.
2. Toss the cut beef filet with the Pierre Poivre and salt to season evenly and sear the meat in the hot pan. The pieces should be seared on all sides and maintained rare.
3. When ready, remove the beef and add the onions and reduce the heat to medium.  Cook for 5 minutes covered, or until the softened.
4. Add the Amahari blend, tomatoes, garlic slices vinegar and soy sauce and simmer for 5 more minutes to heat the tomatoes through to create the sauce.
5. Fold the seared beef pieces back in the sauce to heat through and add the cilantro and French fries at the end.
6. Finish with a sprinkle of fleur de sel and enjoy right with plenty of fluffy white rice to soak up every last bite.