Tender, quick sautéed pieces of smokey Amahari seasoned tenderloin make a perfect lomo saltado - complete with a soy sauce and tomato sauce tossed with crispy fried and fresh herbs. Don't forget the fluffy white rice on the side. Check the Recipe Notes below for the vegan version.
- 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
- In a heavy bottom pan, heat the oil over high heat.
- 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.
- When ready, remove the beef and add the onions and reduce the heat to medium. Cook for 5 minutes covered, or until the softened.
- 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.
- Fold the seared beef pieces back in the sauce to heat through and add the cilantro and French fries at the end.
Finish with a sprinkle of fleur de sel and enjoy right with plenty of fluffy white rice to soak up every last bite.
For a vegan version, try using 4 to 6 very large portobello mushrooms cut into 2” chunks and substitute them for the beef in the recipe above.
Questions? Contact firstname.lastname@example.org